When putting up carrots in the past, I have always blanched them and put them in freezer bags. This first batch we dug on Monday I decided to can. I had never canned carrots before and they are quite easy to do. I did decide on a little tip to give out. When filling your jar with carrots, add a layer of carrots and then pour a layer of boiling water on them, add a layer and then more water. It helps get more carrots into the jar by softening them a bit and easier to clear the air bubbles. I was having trouble stuffing enough carrots and still get the air bubbles out. Procedure: Wash, peel, slice or dice and rewash. Hot pack – Cover with boiling water; bring to boil and simmer for 5 minutes. Fill jars, leaving 1-inch of headspace. Raw pack – Fill jars tightly with raw carrots, leaving 1-inch headspace. Add 1 teaspoon of salt per quart to the jar, if desired. Add hot cooking liquid or water, leaving 1-inch headspace. In a pressure canner, process for 30 minutes at 11 lbs. pressure. I raw packed these carrots because I didnt want them over cooked. I like a little crunch left in them.
Posted on: Wed, 03 Sep 2014 12:16:14 +0000
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