Cut carrots into desired shape and size (rounds, diced or spears)
Place carrots in jars
Add salt, if using. Add ½ teaspoon to each pint or 1 teaspoon to each quart.
Pour boiling water over carrots, leaving a one inch headspace
Remove air bubbles
Wipe down rim and place lid and ring on jar
Place jars in pressure canner with simmering 2-3 inches of water
Place lid on pressure canner and lock into place. Make certain vent cover is off.
Increase heat to medium high. Once steam begins to stream through vent, time for 10 minutes. After 10 minutes, place vent cover on to stop steam.
Begin watching for pressure. Once 10 pounds of pressure has been reached (or the pressure needed for your elevation) begin timing. Pints need 25 minutes and quarts 30 minutes. Make certain the minimum pressure is maintained during processing time.
Turn off heat, but DO NOT remove vent cover until pressure has fully returned to zero.
Carefully remove vent cover and wait 5-10 minutes. Then carefully remove lid.
Allow jars to sit in pressure canner for 5-10 minutes with the lid off. Then use a jar lifter to remove each jar and place on a baking rack.
Let jars fully cool for 24 hours. Then remove rings, check for seal and wash and label jars.
Store jars in a dark cool location
To use canned carrots, simply pour contents into a small saucepan. Heat and serve. If you are new to canning, please read through entire post above for all tips and safety steps.
Pressure is at 10 pounds below 1,000 feet in elevation.
1000-2000 feet - 11 pounds of pressure
2001-3000 feet - 12 pounds of pressure
3001-6000 feet - 13 pounds of pressure
6001- 8000 feet - 14 pounds of pressure
8001-10000 feet - 15 pounds of pressure
*If using a weighted gauge, use 10 pounds of pressure below 1,000 feet and 15 pounds of pressure up to 10,000 feet. Recipe Tips:
Be certain to inspect your jars before using. Do not use if chipped or cracked.
Cut carrots to any size you desire. You can cut into rounds, diced or spears. Each jar can be different, but put the same type of cut into one jar.
Use pint or quart sized jars
Yield will depend on the size of your pressure canner and the amount of carrots you have available to can
Pressure Canning Safety
Read your manual for your pressure canner before using
If you have an older model, inspect the rubber gasket. If dry or crumbly, it will need to be replaced.
Make certain lid is fully locked into place
Keep an eye on your pressure to make certain it doesn't go below the desired temperature and that it doesn't go too high
If you have a glass topped stove, please check with the manufacture before using a pressure canner. The high heat may not work with your stovetop.
Always double check that you have enough water in the pressure canner. Most canning recipes call for 2 -4 inches, depending on the length of time the item will be under pressure. You do not need to cover the jars with water.
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