Here’s a simple and safe Canning Carrots Recipe using a pressure canner:
Ingredients:
Fresh carrots (about 2½–3 pounds per quart jar)
Boiling water
Salt (optional, ½ teaspoon per pint or 1 teaspoon per quart)
Equipment:
Pressure canner
Canning jars (pint or quart)
Lids and bands
Jar lifter
Bubble remover tool
Clean towels
Instructions:
1. Prepare Carrots
Wash and peel the carrots.
Cut into slices, chunks, or leave whole if small.
2. Prepare Jars
Wash jars, lids, and bands in hot soapy water.
Sterilize jars by placing them in hot water.
3. Pack the Jars
Raw Pack: Pack raw carrots into jars, leaving 1-inch headspace.
Hot Pack: Blanch carrots in boiling water for 5 minutes, then pack into jars with the hot cooking water.
4. Add Liquid & Salt
Pour boiling water over the carrots, leaving 1-inch headspace.
Add salt (if using).
5. Remove Air Bubbles & Seal
Run a bubble remover or knife along the inside of the jar.
Wipe jar rims, place lids on, and tighten bands finger tight.
6. Process in a Pressure Canner
Place jars in the pressure canner with the recommended amount of water.
Lock the lid and vent steam for 10 minutes before placing the weight.
Process times:
Pints: 25 minutes at 10 PSI (or per your altitude adjustment).
Quarts: 30 minutes at 10 PSI.
7. Cool & Store
Turn off heat and allow pressure to drop naturally.
Remove jars and let cool for 12-24 hours.
Check seals before storing.
Storage & Use
Store in a cool, dark place.
Shelf life: 12-18 months.
Use in soups, stews, or as a side dish!
Let me know if you need altitude adjustments!
