Carrots- Pressure Canning

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Preserving Method: Pressure Canning

  1. PREPARE pressure canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  2. WASH peel carrots. Wash again. Cut carrots into slices or leave whole, cut to fit jars. 
  3. PACK carrots tightly into hot jars leaving 1 inch headspace. Add 1/2 tsp salt to each pint jar, if desired.
  4. LADLE boiling water over carrots leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. Place jar on rack in pressure canner containing 2 inches of simmering water. Repeat until all jars are filled.
  5. PROCESS pint jars at 10 pounds pressure 25 minutes, according to your canner directions, adjusting for altitude. Turn off heat; cool canner to zero pressure. Remove lid after 5 minutes, let jars cool 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Carrots - Pressure Canning - Ball® Recipes is rated 5.0 out of 5 by 4.
Rated 5 out of 5 by from Quick question Can I also safely boil it in hot water or must it be an pressure cooker? thanks!
Date published: 2016-10-14
Rated 5 out of 5 by from Do you not cook the carrots before canning?
Date published: 2015-10-27
Rated 5 out of 5 by from great product I tried this recipe as carrots were on sale and I was more than pleased with the results. Ball makes it so easy with the detailed instructions for a novice like myself to make a great product.
Date published: 2015-02-16
Rated 5 out of 5 by from Just what I was looking for! I have never canned carrots before so I started by checking on line to see if I could find some pointers. After looking at several convoluted armature videos and what seemed like overly complicated recipes I found this web site. The process is explained simply and is very straight forward. Exactly what I was looking for. In my first batch I processed 26 half pint jars with no problems.
Date published: 2014-10-18
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