Hate reading? ME TOO! That’s why I’ve included some videos below.
I love sharing my passion for home canning with you! It’s a great way to keep your pantry full of healthy veggies all year. Whether you have a lot from your garden or got a good deal at the market, canning carrots is a smart choice.
Preserving food might seem hard, but it’s actually quite simple. With the right tools and some knowledge, you can make shelf-stable carrots easily. There’s nothing better than opening a jar of your own canned carrots in winter.
Are you ready to start pressure canning? Let’s begin making your own carrots that will last for years. I’ll guide you through every step, making sure you have everything you need for safe and tasty canned carrots.
5 Reasons You’ll Love This Recipe
This homemade canned carrots recipe is a must-have for long-term storage. It’s a big change in the kitchen!
These carrots can last up to 5 years if stored right. It’s great for keeping your pantry full of healthy veggies.
It’s also super easy to prepare meals with them. Ready-to-use carrots make quick work of soups, stews, and sides. It saves a lot of time on busy nights.
- Nutrient retention: Canning keeps vitamins and flavor in, so they’re good all year.
- Cost-effective: Use seasonal veggies or sales without throwing anything away.
- Versatile ingredient: Great in many recipes, like glazed carrots or big casseroles.
Learning to can carrots means always having a handy ingredient. These simple carrots can make many dishes better!
Canning carrots has changed my cooking. It’s easy on the wallet, handy, and tasty!
With these canned carrots, you’re saving food and saving future meal ideas. Let’s get into the recipe and start canning!
Exact Ingredients List (+ Possible Substitutes)
I’ve gathered all the canning ingredients you’ll need for this recipe. Let’s start with the star of the show – carrots! You’ll want to pick fresh, crisp carrot varieties for the best results.
- 16-18 pounds of carrots for 7 quarts (or 10-12 pounds for 9 pints)
- Canning salt (1 teaspoon per quart or 1/2 teaspoon per pint)
- Water for canning
Don’t have whole carrots? No problem! Baby carrots work great and save time on peeling and cutting. If you’re out of canning salt, sea salt is a good substitute. I’d skip table salt though, as it can make your jars cloudy.
Remember, the quality of your water for canning matters. If your tap water is hard or has a strong taste, consider using filtered water. This ensures your carrots stay fresh and flavorful in the jar.
Now that we’ve got our ingredients sorted, let’s move on to the canning process. Get ready to transform these simple items into jars of delicious, preserved carrots!
Instructions
I start by washing, peeling, and cutting my carrots into shapes I like. Then, I fill my pressure canner with 2-3 inches of water. For the raw pack, I put raw carrots into jars, leaving space at the top.
If I’m using the hot pack, I cook the carrots for 5 minutes first. Then, I pack them into jars.
Next, I add salt if I want and fill the jars with boiling water. I make sure to leave 1-inch of space at the top. To keep everything safe, I check for air bubbles, clean the jar rims, and put on lids and bands tightly.
The next step is the most important part of pressure canning. I put my jars in the pressure canner at 10 pounds of pressure. I keep them there for 25 minutes for pints or 30 minutes for quarts. If you live at high altitude, you might need to adjust the pressure.
After processing, I let the canner cool down slowly before taking out the jars.
- Raw pack: Pack raw carrots into jars
- Hot pack: Blanch carrots before packing
- Leave 1-inch headspace in jars
- Process at 10 pounds pressure (adjust for altitude)
- Allow canner to depressurize naturally
By following these steps, I make sure my canned carrots are safe and tasty. At first, pressure canning might seem hard. But, it gets easier with practice.
Tips, Tricks & Storing
I’ve learned some canning tips that make it easy. First, pick fresh, crisp carrots for the best taste. Peeling them stops them from being stringy in your canned carrots.
Hot packing lets you pack more carrots in each jar. But, raw packing saves time.
Food safety is very important when canning. Adjust your pressure cooker for your altitude to process correctly. This keeps your food safe and tasty.
Always use the right canning tools and follow safety rules. This keeps you and your family safe.
Store your canned carrots in a cool, dark place. They can last up to five years! Before you use them, check each jar for any signs of spoilage. If you find any, throw it away.
With these tips, you’ll be great at canning carrots soon!