Thursday, August 23, 2012


Just really quick wanted to throw out there about canning carrots. I had some carrots that I bought from the store that I knew were not going to get used up as quick as I thought so I canned them. I cut them up for general cooking and then a did like a roast type carrot cutting them long.

This is the recipe I used: found at

You will need:

1 to 1-1/2 lb (about 6 to 9 medium with 1- to 1 1/2-inch diameter) carrots per pint jar
Salt, optional
Pint glass preserving jars with lids and bands


1.) PREPARE pressure canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) WASH peel carrots. Wash again. Cut carrots into slices or leave whole.
3.) PACK carrots tightly into hot jars leaving 1 inch headspace. Add 1 tsp salt to each quart jar, 1/2 tsp to each pint jar, if desired.
4.) LADLE boiling water over carrots leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS filled jars in a pressure canner at 10 pounds pressure 25 minutes for pints, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.


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