This is a pressure canning recipe only. This recipe comes from Ball Complete Book of Home Preserving on page 389. This recipe will yield 3 quart jars. You will need about 9 pounds of carrots. It is 2 to 3 pounds of carrots per quart jar.
9lbsCarrotsYou will need 9 pounds of Carrots. This will yield about 3 quart jars.
salt (optional)1/2 tsp per pint jar or 1 tsp per quart jar
Hot Water
Instructions
Prepare your Pressure Canner according to Manufacturer instructions.
Clean jars and lids with warm soapy water. Ensure the jars do not have any chips or bubbles in the glass. Heat jars in hot water.
Wash carrots and drain
Peel Carrots and wash them again.
Leave baby carrots whole. Slice or dice larger carrots.
Raw Pack Method
Bring water to a boil in an electric water kettle or a large pot on your stove. Reduce to a simmer, keeping your water hot.
Pack your raw carrots as tightly as possible (do not crush your carrots) into your hot jar, leaving 1 inch of headspace (Measure with your headspace measurer).
Add ½ tsp of salt per pint jar or 1 tsp of salt per quart jar if desired.
Ladle or pour hot water over carrots leaving 1 inch of headspace.
Hot Pack Method
Combine carrots with water to cover.
Bring water to a boil over medium-high heat.
Reduce heat and boil gently for 5 minutes, until tender-crisp.
Drain, reserving the cooking liquid for packing (or use fresh boiling water)
Pack hot carrots into a hot jar, leaving 1 inch of headspace.
Add ½ tsp of salt per pint jar or 1 tsp of salt per quart jar if desired.
Ladle hot cooking water (or fresh boiling water) over carrots leaving 1 inch of headspace.
Instructions Continued for recipes using either the raw pack or hot pack method
Remove air bubbles from the jars using your de-bubbler.
Clean your jar rim with a damp paper towel.
Place the lid and band on your jar. Adjust to fingertip-tight.
Using your jar lifter place your jar into your prepared hot pressure canner.
Repeat until all carrots are used.
Adjust the water level if needed in the canner, lock the pressure canner lid, and bring it to a boil over medium-high heat. Vent steam for 10 minutes, then close the vent. Continue heating your pressure canner to achieve 10 lbs of pressure (Make sure to adjust for your altitude) and maintain that pressure for the entire cooking time.
Process Pint Jars for 25 minutes and Quart Jars for 30 minutes. Set a timer so it is much easier to remember how long you need to pressure can for.
Turn off the heat when the timer is complete. Let pressure return to zero naturally. Wait 2 minutes after the pressure gauge reads 0, then open your vent. Remove your canner lid (making sure to lift it away from you so you don't get burned by the steam).
Leave jars in the pressure canner for 10 minutes after you remove the lid. Using your jar lifer carefully move the jars onto a wire rack or kitchen towel to allow them to cool. When moving the jars try not to tilt them to the side as this could affect the seal of the jars. Allow your jars to cool for 12-24 hours before handling.
Once cool, remove the canning rings from the jars. Wash your jars off to ensure no food residue on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.