Hello and welcome to Outdoors and Country Living! My name is Leanne, and today I'll be showing you how to pressure can carrots for your pantry. Stick around as we dive into the details of this easy and rewarding process.
Why Pressure Can Carrots?
Canning carrots is an excellent way to preserve this nutritious vegetable for long-term storage. Pressure canning is necessary for low-acid foods like carrots to ensure safety and prevent the growth of harmful bacteria.
What You Need:
Carrots: I purchased a 25-pound bulk bag of organic number two carrots from Azure Standard.
Jars and Lids: Clean quart mason jars with lids and bands.
Salt: Pink Himalayan salt (non-iodized) for flavor.
Water: Cold tap water (filtered if using treated water).
Pressure Canner: All-American pressure canner, model 930.
Preparing the Carrots
Washing: Start by thoroughly rinsing the carrots. I leave the skin on as it’s thin and smooth, and it contains valuable nutrients.
Chopping: Cut off the tops and trim the bottoms. Slice the carrots into quarter-inch thick round pieces. The size doesn't have to be perfect; just aim for uniform thickness to ensure even cooking.
Packing the Jars
Filling: Pack the carrot slices into clean, room temperature quart jars, leaving about half an inch to one inch of headspace.
Adding Salt: Add half a teaspoon of pink Himalayan salt to each jar. You can use up to a full teaspoon if preferred. Remember, salt is for flavor and not preservation.
Adding Water: Fill the jars with cold tap water, leaving the same headspace. Wipe the rims with a dry paper towel to remove any salt or residue.
Sealing: Place the lids and bands on the jars, tightening them to fingertip tightness. Avoid overtightening to prevent the lids from buckling during processing.
Setting Up the Pressure Canner
Preparing the Canner: Place the jars in the pressure canner. Since my canner is a double-decker model, I can process 14 quarts at once. Add a splash of white vinegar to the water to prevent clouding.
Adding Water: Bring the water level up to about halfway on the jars. Secure the lid and turn the burner on high.
Processing the Carrots
Venting: Once the canner is hot and steam begins to escape, let it vent for 10 minutes before adding the weight. This step is crucial for ensuring the canner is properly pressurized.
Pressure Canning: Add the weight at 10 pounds of pressure. Since my elevation is under 1000 feet, 10 pounds is appropriate. If your elevation is higher, check a trusted canning guide for the correct pressure.
Timing: Once the canner reaches 10 pounds of pressure, set the timer for 30 minutes.
Cooling: After 30 minutes, turn off the heat and let the canner naturally cool down to zero pressure. Wait another 10-15 minutes before removing the jars to prevent siphoning.
Final Steps
Cooling Jars: Place the jars on a towel on the countertop and let them cool for 12-24 hours.
Cleaning: Once cooled, remove the bands, wash the lids and jars to remove any sticky residue, dry them, and label them for storage.
Conclusion
And there you have it – simple and delicious pressure-canned carrots! They are perfect for various recipes and ensure you have nutritious vegetables available year-round. Thanks for watching, and happy canning! Don't forget to take some time for yourself, and until next time, take care!
By following these steps, you'll have a pantry stocked with home-canned carrots, ready to enhance your meals. Happy canning!
Hello and welcome to Outdoors and Country Living! My name is Leanne, and today I'll be showing you how to pressure can carrots for your pantry. Stick around as we dive into the details of this easy and rewarding process.
Why Pressure Can Carrots?
Canning carrots is an excellent way to preserve this nutritious vegetable for long-term storage. Pressure canning is necessary for low-acid foods like carrots to ensure safety and prevent the growth of harmful bacteria.
What You Need:
Carrots: I purchased a 25-pound bulk bag of organic number two carrots from Azure Standard.
Jars and Lids: Clean quart mason jars with lids and bands.
Salt: Pink Himalayan salt (non-iodized) for flavor.
Water: Cold tap water (filtered if using treated water).
Pressure Canner: All-American pressure canner, model 930.
Preparing the Carrots
Washing: Start by thoroughly rinsing the carrots. I leave the skin on as it’s thin and smooth, and it contains valuable nutrients.
Chopping: Cut off the tops and trim the bottoms. Slice the carrots into quarter-inch thick round pieces. The size doesn't have to be perfect; just aim for uniform thickness to ensure even cooking.
Packing the Jars
Filling: Pack the carrot slices into clean, room temperature quart jars, leaving about half an inch to one inch of headspace.
Adding Salt: Add half a teaspoon of pink Himalayan salt to each jar. You can use up to a full teaspoon if preferred. Remember, salt is for flavor and not preservation.
Adding Water: Fill the jars with cold tap water, leaving the same headspace. Wipe the rims with a dry paper towel to remove any salt or residue.
Sealing: Place the lids and bands on the jars, tightening them to fingertip tightness. Avoid overtightening to prevent the lids from buckling during processing.
Setting Up the Pressure Canner
Preparing the Canner: Place the jars in the pressure canner. Since my canner is a double-decker model, I can process 14 quarts at once. Add a splash of white vinegar to the water to prevent clouding.
Adding Water: Bring the water level up to about halfway on the jars. Secure the lid and turn the burner on high.
Processing the Carrots
Venting: Once the canner is hot and steam begins to escape, let it vent for 10 minutes before adding the weight. This step is crucial for ensuring the canner is properly pressurized.
Pressure Canning: Add the weight at 10 pounds of pressure. Since my elevation is under 1000 feet, 10 pounds is appropriate. If your elevation is higher, check a trusted canning guide for the correct pressure.
Timing: Once the canner reaches 10 pounds of pressure, set the timer for 30 minutes.
Cooling: After 30 minutes, turn off the heat and let the canner naturally cool down to zero pressure. Wait another 10-15 minutes before removing the jars to prevent siphoning.
Final Steps
Cooling Jars: Place the jars on a towel on the countertop and let them cool for 12-24 hours.
Cleaning: Once cooled, remove the bands, wash the lids and jars to remove any sticky residue, dry them, and label them for storage.
Conclusion
And there you have it – simple and delicious pressure-canned carrots! They are perfect for various recipes and ensure you have nutritious vegetables available year-round. Thanks for watching, and happy canning! Don't forget to take some time for yourself, and until next time, take care!
By following these steps, you'll have a pantry stocked with home-canned carrots, ready to enhance your meals. Happy canning!
