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Canning Carrots

Take advantage of the seasonal harvests to stock you pantry shelves with home canned carrots.

Course: Canning
Servings: 9 pints
Calories: 30 kcal
Author: Grow a Good Life
Ingredients
Instructions
  1. Prepare your jars and lids by washing in warm, soapy water and rinsing thoroughly. Place jar rack into pressure canner, set jars in the canner, add water, and boil jars for 10 minutes to sterilize. Warm lids in a small pot over low heat. Keep jars and lids warm until ready to use. (*)
  2. Bring a large pot of water to a boil over high heat. This will be the water you will use to fill your jars of carrots.

  3. Prepare your carrots by scrubbing, peeling, and washing again. Cut into slices, chunks, or large jar sized pieces.
  4. Spread kitchen towel on the counter. Using your jar lifter, remove warm jars from canner, drain, and line up on the towel. Using your canning funnel, raw pack carrots into jars leaving 1-inch head space. If using canning salt, add 1/2 tsp per pint jar.
  5. Ladle boiling water over carrots maintaining 1-inch head space. Remove air bubbles with the bubble popper and wipe the rims. Use your magnetic lid lifter to lift lids out of the warm water, center lid on the jar, and screw on band until it is fingertip tight.
  6. Using jar lifter, place jars carefully into pressure canner leaving space in between them. Once jars are all in canner, adjust the water level per your pressure canner’s instructions. If adding water, use the hot water from your large pot.
  7. Process pint jars of carrots at 10 pounds of pressure for 25 minutes at altitudes of less than 1,000 ft. Follow the directions for your pressure canner and adjust processing time for your altitude if necessary.
  8. When processing time is complete, turn off heat and allow pressure canner to cool down on its own (approximately 1 hour).
  9. When pressure canner is cooled down, spread a kitchen towel on the counter, unlock cover and remove by tilting lid away from you so that steam does not burn your face. Use a jar lifter to lift jars carefully from canner and place on the towel. Allow the jars to cool for 12 to 24-hours. You should hear the satisfactory “ping” of the jar lids sealing.
  10. After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate jar and use up within a few days.
  11. Remove the screw on bands and wash the jars. Label and date the jars.
  12. All times are at altitudes of less than 1,000 ft. Adjustments must be made for altitudes greater than 1,000 ft. Store your jars in a cool, dark place and use within 12 months. Yields 9 Pint Jars.