Canning carrots ready to add to a stew or soup, is a great
idea. Or just heat, add some butter and sprinkle on
a bit of cinnamon.
Use a crinkle cutter for a fun look to your jars.
You will need to know how to use a pressure
. This pressure
page has more detailed information and step by step
your canning supplies
- Canning Salt - optional
Wash carrots remove tops. Peel carrots
if desired. I just scrub them
I must warn here that all
official directions I find say to peel carrots. None of them mention just
scrubbing without peeling. (official meaning from state
extension services) I can not find a safety reason listed.
I suspect that it is because it is a root crop. The
bacteria that can cause botulism can be found in the soil so it may be
a higher risk of botulism. You'll need to make your own
decision as to peeling or not. The same goes with potatoes.
I do peel my potatoes.
to desired size. Carrots can be cut into lengths with small carrots
whole, or they may be cut cross ways.
My suggestion is to not cut them too small. Carrots are
cooked well in the pressure canner and they will get mushy if they are
Using a crinkle cutter makes your jars look
very professional. Just for fun.
Here you all can have a little chuckle at the carrots I grow in my
garden. We live where the soil is hard clay... not too
conducive to picture perfect root crops.
But when I am growing carrots that are bred to be shorter and
fatter, like the Danvers Half Long, I do get a crop... granted
they are not
too beautiful. In fact some of them are rather mutant looking
Carrots can be raw packed or hot packed.
I prefer canning carrots raw pack. I simply pack raw carrots tightly into hot jars
leaving 1 inch head space.
For a hot pack simmer carrots gently for 5 minutes then pack hot into
hot jars leaving 1 inch head space.
Add salt if desired. 1/2 tsp per pint, and 1 tsp per quart.
Add boiling water to jars covering carrots and leaving 1 inch head
Wipe the rims
clean with a paper towel or lint free cloth. Remove any air bubbles and
place your lids.
For more details follow pressure
pints - process for 25 minutes
quarts - process for 30 minutes
Be sure to adjust processing according to your altitude. For
more information see this altitude
|Altitude in Feet
||Dial Gauge Canner
||Weighted Gauge Canner
Canning Books by Sharon
I have attempted to share safe preserving methods. However, I make no promises. You alone are responsible for your health. Be aware of current safety recommendations.
See my Full Disclaimer here.