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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. 

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