How-To Monday: Canning Carrots

Today we are going to can some carrots! Canning carrots is a great way to preserve all the goodness of this tasty crop, and if you love making soups and stews, you will love having these on hand. And it’s so easy- let’s get started!

{see printable version HERE}

What You Will Need:

-carrots
-boiling water
-canning salt (optional)
-prepared jars, lids, and bands
-pressure canner

Step 1:

Wash your carrots and scrub them well! You do not want any dirt going into your jars along with your vegetables.

Step 2:

Peel the carrots and then wash them once more. {While peeling, any dirt that got missed will collect in the peeler or on your hands and transfer to your carrots}.

Step 3:

Slice or dice your carrots. You can leave them whole, especially if you’re using quart jars or if your carrots are not that big. I like to slice as I feel I can fit more into a jar that way- but ultimately, it’s up to you. Any of these options are just fine.

Step 4:

Raw Pack: Pack carrots into hot jars, add 1/2 tsp salt per pint jar {optional; 1 tsp for quart jars}, and leave 1 inch headspace. Pour boiling water over carrots, again leaving 1 inch headspace. Wipe rim and threads clean before affixing lid and band. Process in a pressure canner {visit my post on how to use a pressure canner} accordingly:

As suggested by the National Center for Home Food Preservation

{Alternately, you can “hot pack” your carrots by covering your carrots with boiling water, let them simmer for 5 minutes, and then pack into jars, leaving 1 inch headspace and then covering with the cooking liquid, also leaving 1 inch headspace.}

Always allow your pressure canner to sit until the pressure has gone all the way down. My canner has a button that rises when the pressure is up and sinks back down once the pressure is down. But as a rule of thumb, let your canner sit for an hour before removing the pressure gauge and lid. {For tips on safely checking your canner before opening, I again suggest my how-to on pressure canning post.}

Store in a cool, dry, dark place. Suggested shelf life of 1 year {although my canned goods almost always last well beyond a year}.