Processing method: Pressure canner only
Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
Processing time: Pint jars process for about 25 minutes and Quart jars process for 30 minutes (this varies by altitude)
- 1,001- 3,000 ft. - add 5 minutes
- 3,001- 6,000 ft. - add 10 minutes
- 6,001- 8,000 ft. - add 15 minutes
- 8,001-10,000 ft. - add 20 minutes
- Pressure Canner
- Canning Jars
- Jar Lifter
- Large Pot
- Large Spoons
- Canning Salt (optional)
Carrots are a low acid vegetable and need to be processed in a pressure canner. Home-canned carrots heat up for a quick side dish, and they also work wonderfully added to soups and stews. First you want to wash your carrots.
Next remove the top, peel, and cut to desired size. Your carrots can be raw packed or hot packed. Raw packed means you just put the carrots in the canning jars raw, leaving 1 inch head space. A hot pack usually results in higher quality canned goods because it helps remove excess air pockets in the produce. For a hot pack, simmer the carrots for 5 minutes then pack into hot jars leaving 1 inch of headspace.
Add salt if desired. 1/2 tsp per pint, and 1 tsp per quart. Add boiling water to jars covering carrots and leaving 1 inch head space. Use a small plastic utensil or a bubble tool to release any air bubbles that might be trapped in your jars. Just run the tool down each jar moving things around gently so air will release. Wipe the jar rims clean and screw on your Denali lids & rings (finger tight).
Carrots must be processed in a pressure canner. When putting the jars in the canner, if you hot-packed your carrots the water in the canner can be at a simmer or at full boil when loading. If you raw packed your carrots make sure the canner is below or at a simmer to avoid thermal shock on the glass jars.
Put the lid on the canner leaving the weights off. Turn the heat up to high and wait for the canner to begin venting steam. Allow the steam to vent for a full 10 minutes then put the weights on for the pressure to build. Pint jars process for about 25 minutes and Quart jars process for 30 minutes (this varies by altitude) view altitude chart here.
Once the processing time is complete, turn off the heat and allow the canner to cool to room temperature before opening. Do not remove weights yet. Let the canner sit undisturbed until pressure comes back to zero.
Remove the weight and wait 5 minutes. Open the lid to allow steam to escape. (carefully don’t let it hit your face or arms!) Leave the lid setting on top of the canner slightly ajar and wait 5 minutes. Take the lid off the canner and get your jars out. Allow the jars to cool for about 12 hours. Finally you can check the seals and store!
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