Canning Carrots

We 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.

Directions:

• 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.

Voila!! Now we are all done.  Enjoy your carrots with your meals or alone.

Keepin It Spicy,

Jalapeño Gal

Please feel free to visit my store: Jalapeño Gal’s Survival Surplus

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Glazed Carrots:

• 6-7 pounds of carrots
• 2 cups brown sugar
• 2 cups of water
• 1 cup of orange juice
• 6 pint or 3 quart jars

Directions:

• 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.
• Wash Carrots.  Cut of the tops and a little at the bottom off and discard.  Peel Carrots.  Wash Carrots again.
• Cut into 2-3 inch spears.  It’s important to try to make them the same size in length to optimize the space in your jars.  Slice the thicker ends in half lengthwise.
• Combine Brown Sugar, water and orange juice in a sauce pot.  (You may want to double up on this part depending on if you want to fully cover your carrots in the glaze.)
• Cook over medium heat and stirring until the sugar completely dissolves.  Keep syrup hot.
• Pack Carrots tightly into hot jars, leaving a one inch head space.  Ladle the syrup over the carrots leaving a one inch head space.
• Remove air bubbles by gently tapping the bottom of the jar on your towel.
• Process pints and quarts at 10 pounds of pressure for 30 minutes.

Recipe’s courtesy of Ball Blue Book.

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