Canning Carrots Step by Step
Pressure canning can be intimidating to the novice canner (or even to someone skilled in the art of waterbath canning). Perhaps the image of the canner blowing up and annihilating everything in its path is enough to cause someone to avoid it all together. This need not be the case. Today’s pressure canners are quite safe to use. There are many built in safety measures in place that the possibility of one blowing up are extremely rare. You would have to be HUGELY neglectful and do all the wrong things for this to be possible. I assure you, once you try, you will wonder why you haven’t started pressure canning years ago!
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There are many pressure canners out there. Be sure to thoroughly read the specific instructions for your canner. I am using a Presto 16 quart pressure canner. I actually own 2 of them and most of the time I have them both going at once. This canner is very inexpensive and is perfect for the beginner. If and when mine ever stops working, I will “upgrade” to a bigger canner, but for now this has been my canner for years and will continue to be my canner for years to come.
*Pressure canner and pressure cooker are NOT the same thing. Do not substitute any pressure cooker for a canner (even if the manufacturer says its safe to do so).
*This recipe assumes you know the basic steps and safety measures needed for safe home canning. If you do not, please do your research and fully understand the potential consequences.
How to can carrots using the pressure canner
What you will need:
- Carrots- Fresh picked if possible, rinse well, peel and cut into desired size pieces.
- Canning jars- I used pints. If you have a large family you could use quarts.
- Canning lids/rings
- Salt- Kosher or canning salt. Do not use table salt.
- Water
Start with your carrots. The freshness and quality will determine your outcome. Always can vegetables at the peak of the season whenever possible. I picked these carrots in the morning and canned them that afternoon. Be sure to rinse the carrots well, peel and cut into desired size pieces.
Meanwhile heat your jars in water. I usually do this inside my canner so the water starts to heat up and well as preparing my jars for filling.
You will also want to start a pot of water and bring to a boil for filling the jars.
Once you have the carrots prepared, use your jar lifter to remove the jars and drain. Place hot jars on a towel lined counter. Never place hot jars directly on the hard counter surface.
Pack the raw carrots into the jars. Make sure to pack them tightly.
Add 1/2 teaspoon of salt to pint jars or 1 teaspoon to quart jars.
Fill the jars with boiling water. Using a plastic spatula work any bubbles out of the jar. Never use a metal knife and this can cause the jars to crack.
Continue filling the jars with water or and/or carrots until 1 inch of head space is left.
Wipe rims clean to help ensure a good seal is achieved.
Place lids and rings tightened to finger tight.
Load the canner with filled jars. The amount of water needed in your pressure canner will vary by manufacturer. You will not cover the jars with water as you would with water bath canning as this severely inhibits the ability to build pressure. Secure the lid.
Check with your specific directions for your canner, but mine says to bring the water up slowly. Once steaming occurs, allow to vent for 10 minutes. This releases air so the pressure can build.
Once the 10 minutes have passed, place the weight on and the pressure will start to build. The pressure needed will be determined by the altitude you live at. (IMPORTANT) For me, I use 10lbs of pressure.
Begin processing time once the weight starts to rock. Adjust the burner to maintain this gentle rocking. Processing time for carrots will vary, be sure to check times specific to your altitude. For me, I process for 25 minutes for pints, 30 minutes for quarts. At any time if the pressure falls below 10lbs (15lbs for higher elevation), you must bring the canner back up to pressure and restart your processing time.
Once processing time is completed, turn off the heat and move the canner (BE CAREFUL- VERY HOT, VERY HEAVY) either to another off burner, or onto a counter or table with sufficient heat barriers. Thick pot holders will work fine.
Allow the canned to cool down slowly! Do not try to speed up the process in any way. The slower it depressurizes the better. Once the pressure has been completely released, remove the lid away from you to avoid steam burns. Use the jar lifter to carefully remove the jars and place onto a towel on the counter or table. LEAVE undisturbed for 24 hours. Remove rings, check the seals, gently wash the jars. Label and store in a cool, dry place until ready to eat.
I hope you try this recipe. Let me know if you do! I’d love to hear from you!
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