Canning carrots ready to add to a stew or soup. Or just heat, add some butter and sprinkle on a bit of cinnamon.
Use a crinkle cutter for a fun look to your jars.
And use the optional sweet syrup to make sweet carrots for a treat.
Carrots are a low acid vegetable and must be processed in a pressure canner.
This pressure canning page has more detailed information and step by step instructions.
Gather your canning supplies
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.
Wash carrots remove tops. Peel carrots.
Cut carrots to desired size. Carrots can be cut into lengths with small carrots left 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 too small. Using a crinkle cutter makes your jars look very professional. Just for fun.
Carrots can be raw packed or hot packed. I prefer canning carrots raw. 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 space. Use a small plastic utensil or a bubble tool to release any air bubbles that might be trapped in your jars. Just run the tool down each jar moving things around gently so air will release.
I used to can just plain carrots, but since I've tried this sweet variety... this is what I do most of the time now. Instead of plain boiling water add this syrup to your jars.
Heat ingredients until heated through and melted. Pour over your carrots to one inch headspace. Careful it is hot! Oh goodness is it good. Processing instructions are the same. Simply substitute this for the plain water. (and you can choose to add salt or not.)
Wipe the rims clean with a paper towel or lint free cloth and place your lids. Which just means center the metal flat lid and screw your band down finger tight.
For more details follow pressure canning instructions.
pints - process for 25 minutes
quarts - process for 30 minutes
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