Pressure Canning Garden Carrots

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Ashley

Ashley is a soil scientist who has had a passion for plants since she was a small child. In the long summers as a child, she would garden alongside her grandmother and it was then that she realized her love for greenery. With years of great studying, Ashley had begun her post-secondary education at the University of Saskatchewan. After years of working in agriculture R&D she has decided to take on teaching gardeners using science.

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Here is a recipe for putting carrots in jars under pressure:

If you are new to this blog my name is Ashley and I am a soil scientist. I am located in a Canadian Zone 3 and a USDA Zone 4. I write articles, make YouTube videos, Instagram & Facebook posts all designed for Canadians and Cold Climate gardeners using science-based methods. If you are looking for anything specific be sure to let me know in the comments down below.

Ingredients:

Garden carrots (peeled, cleaned & cut)
Canning salt (optional)
Water

Materials:

Jars with lids and rings for a pressure canner
Jar lifter Canning funnel

Instructions:

1. Follow the instructions that came with your pressure canner to get it ready.
2. Sort your carrots and wash them. Peel them if you want to. Cut them into about 1/2-inch-thick chunks or slices.
3. Boil your carrots for three to five minutes in a pot of water. This will stop enzymes from working, which can cause the carrots to get soft when they are stored.
4. After blanching, put the carrots straight into a bowl of ice water to cool down.
5. Put the carrots in the jars as tightly as you can, leaving an inch of space at the top.
6. You can add 1/4 teaspoon or 1/2 teaspoon of canning salt to each pint jar or quart jar, if you like.
7. Pour boiling water over the carrots, making sure to leave an inch of space on top. Use a bubble freer to get rid of any air bubbles that got stuck.
8. Use a clean, damp cloth to remove any food from the rims of the jars.
9. Place the lids in the middle of the jars and tighten the rings with your fingers.
10. Put the jars in the pressure canner and make sure there is enough water in the canner to cover the jars by at least 2 inches.
11. Follow the directions for your pressure canner to process the jars. For altitudes under 1000ft, process for 20 minutes for pint jars or 25 minutes for quart jars.
12. Take the jars out of the canner carefully and set them on a towel or a cooling rack. Give them 12 to 24 hours to cool down.
13. Press down on the centre of the lid to see if the jars are sealed. If the lid isn’t tight, put the jar in the fridge and use the food inside within a few days.
14. You can keep your canned carrots for up to a year if you label them and put them in a cool, dark place.

It’s important to know that pressure canning is a safe way to store vegetables, but it’s also important to use a tried-and-true recipe and pressure canning guidelines. Food poisoning can happen if you don’t can things right, so it’s important to follow the directions in the recipe and the recommendations from the USDA.