Wednesday, January 30, 2013

Canning Carrots

Canning Carrots

By Jalapeno Gal77 via APN

carrotsWe love carrots, but we hate the canned ones you buy at the store because they are always mushy and flavorless.  So we decided to start canning our own.

Canning carrots is SUPER easy!! We picked up 5 pounds of carrots for $2.50.  In our area a can of carrots cost about $1.75 so we already saved money. :)   You can do this or you can ‘can’ your own home-grown carrots.  You must use a Pressure canner when canning certain vegetables because they need a higher temperature to kill any botulism in the food.  A Water Bath Canner just can’t get that hot.  I am posting a link to two different Pressure canners for you to look at.  Pressure canners range  from $100-$200 for a good one.  The great thing is they last for many years and will easily pay for themselves, especially if you grow your own food.

My Pressure canner – This one is heavy-duty and is metal to metal seal so you never have to replace gaskets.

Alternate Pressure Canner:  I have never used this one. I have several friends who have and say it works well for them.

Items You’ll Need:
  • 5 pound bag of fresh, crisp, carrots.  No limp carrots.
  • 7 pint jars
  • salt
  • Pot for boiling water
  • Pressure canner and canning utensils
  • Knife
  • Peeler
  • Ladle for filling jars with water.
  • Prepare your Pressure canner according to your normal directions.  Place your jars in the water so they will be hot when you’re ready to add the carrots.
  • Fill the separate pot with water and turn it on low-medium to boil.
  • Wash Carrots.  Cut the tops and a little at the bottom off and discard.  Peel Carrots.  Wash Carrots again.
  • Cut into even bite sized piece.
  • Remove your jars from the water and add 1 teaspoon of salt to each jar.  (Tip: Place your lids in a small bowl and dump the hot water from one of the jars you remove from the canner to sterilize the lids.)
  • Pack the carrots into each jar about an inch from the top.
  • Ladle boiling water over carrots leaving a half-inch head space.
  • Place lids on and seal with rims, finger tight.
  • Place carrots in the pressure cooker and secure lid.  Once the steam comes out of the vent at a strong, steady pace, let it vent for 10 minutes.  Then place your weight over the valve at 10 pounds.  Allow the canner to build up to 10 pounds of pressure and then start your timer.
  • Cook pints at 10 pounds of pressure for 25 minutes and quarts for 30 minutes.
  • Turn off heat and wait until your Gage reads zero before removing the lid.
  • Remember to date your jars!
Voila!! Now we are all done.  Enjoy your carrots with your meals or alone.

Keepin It Spicy,
Jalapeño Gal

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