Canning Carrots
Carrots are useful in several recipes, such as butter chicken, tikka masala, and soups. Save time cooking by keeping canned carrots on hand.
Serves: 8 pints or 16-8 oz jars
Ingredients
4 pounds of carrots
12 cups of boiling water
Tools
Chopping Knife
Vegetable Peeler
Cutting Board
Ladle
Butter Knife
Pressure Canner with Weight
Jar Lifter
Tea Towel
8 pint jars with lids and rings, or 16-8 oz jars with lids and rings
Large Pot
Instructions
- Sterilize jars.
- Fill pressure canner per manufacturer's instructions.
- Bring 12 cups of water to a boil in large pot.
- Wash carrots.
- Cut tops off of carrots and peel them.
- Chop them into desired size - spears, rounds, or diced.
- Fill jars with the raw carrots. The carrots will shrink during canning, so cram as many into each jar as possible.
- Use your ladle to carefully fill each jar with boiling water., leaving a 1" headspace.
- Carefully ladle into warm jars, leaving 1" of headspace.
- Use butter knife to remove bubbles by gently sliding knife down along the insides of the jars.
- Ripe jar rims clean with a towel.
- Place a lid on each jar and hand tighten rings on.
- Using jar lifter, place each jar in the pressure canner.
- Secure lid to pressure canner and bring it up to pressure per manufacturer's instructions. Use a 10 lb weight for under 1,000 feet above sea level. Use 15 lb weight for up to 10,000 feet above sea level.
- Process for 25 minutes.
- Release pressure per manufacturer's directions.
- Use jar lifter to carefully lift out jars and place them on a tea towel to cool and finish sealing overnight.
- Store in a cool, dark place for up to a year.