Just about everything you need to know to start canning carrots




It probably doesn’t look all that difficult to get started canning carrots (after all, how hard can it be to get canned carrots right), but you’d be surprised at everything that is involved in pulling off this kind of project.

Sure, canning carrots isn’t exactly the most difficult thing you’re likely to ever attempt to can – there are a lot of “unfriendly” vegetables out there that will put up a bigger fight than carrots – but you still need to make sure that you get the job done right the first time or you run the risk of a serious botulism contamination.

Thankfully, when you pay attention to the inside information below – and focus on taking care of all of the necessary steps to the best of your ability – you aren’t going to have anything to worry about. For you (by the time you’re done with this quick guide) canning carrots is going to become old hat pretty quickly!

Shall we jump right in?

CanningCarrots

Assemble all of your ingredients and your equipment

Before you can get started canning carrots, you’re going to need to assemble absolutely everything before you even think about getting the ball rolling. Just like world-class chefs prepare themselves by getting all of their ingredients prepped and ready for action before they begin cooking any dishes, you too are going to need to make sure that everything is ready to go before you take anything off.

As far as ingredients are concerned, most people are going to be pretty happy canning their carrots solo, while others are going to want to add at least a little bit of salt – and maybe a couple of other herbs and spices – to liven things up a bit.

You’ll also want to be sure that you have all of your canning jars, all of your lids, your jar grabber, and your pressure canner ready to go before you begin the process.

Once everything is assembled, it’s off to the races!

Prep all of your jars and your pressure canner

Before you even begin to touch your carrots, you need to make sure that all of your jars and your pressure canner are as clean as humanly possible – and then you need to make sure that they are even cleaner!

A trip through your dishwasher while on the “sanitize” cycle should be more than enough to kill off anything and everything that could contaminate your carrots, but you might also want to throw all of your jars into boiling water for 10 minutes or more before getting started just to be safe.

You’ll also want to rinse out your pressure canner and make sure that it is as clean as can be called before filling her up with hot water to start the process.

Send your carrots to the “hot tub” for five minutes or so

After cleaning your carrots, you’re going to want to peel them, trim them, and cut them into “bite-size” portions. This is going to make them a lot easier to can and will guarantee that they soften much faster than they would have if they were larger, two things that are going to cut down on the canning carrots process significantly.

After you have prepped your carrots, it’s time to send them to a boiling bath of hot water for about five minutes or so. This process is called “hot packing” in the canning world, and is necessary to expedite the canning process and make sure that your carrots are ready to be stored for the long haul.

Zip your carrots up and let them blow off a little steam

After the hot packing is taken care of, it’s time to fill your jars with carrots and boiled water, leaving just a single inch of headspace at the top of each jar so that everything inside can expand comfortably without blowing its top.

Make sure that your carrots are completely submerged in boiling water before you even think about putting your lids and rings on, but be sure that you have left an inch of headspace or things are going to get very, very wild in a hurry.

Slapped the lids on each jar and then seal them with a screw ring, snugging them just enough to be finger tight without over tightening. Insert the jars into your pressure canner and then allow it to vent a bit of steam for 10 minutes or so before you begin to allow the pressure to build.

Hit them with more pressure than they can handle

This is where you crank the pressure through the roof (after the 10 minutes of cold out), pushing your canner to at least 11 pounds of pressure to make sure that the job is done right. Once you hit that magic number, it’s time to hold that pressure for about 25 minutes (and maybe a little bit longer), guaranteeing that you’ve created a rock solid seal in the process.

It’s cool down time and then you’re done!

After 25 to 30 minutes have passed, you’re going to be good to go and will want to fish all of your jars out of the canner.

The canning carrots project is over at this point in time as you’ll be able to let your new jars of carrots sit on the sidelines while they cool down before heading off to long-term storage.

It really can be that simple and straightforward!

 

Check out other blog posts to learn more about:



2 Responses to Just about everything you need to know to start canning carrots

  1. JoEllen says:

    25 or 30 minutes? which is it? Your chatty style in this post gives the illusion you could take some short-cuts? Seems following the precise directions in the Ball Blue Book would be safer…

  2. HomeCanningGuide says:

    Maybe you are right, but look here

Leave a Reply

Your email address will not be published. Required fields are marked *