How to Can Carrots

                Welcome back to another Suzie Homemakers helpful tips and ideas. Today I would like to show you how to can carrots. This time of year my canners are going non-stop so I can have fresh produce all winter long. I dug up my carrots a couple of days before I started processing them. I ended up with over two 5 gallon pails full. To make things easier, I pulled off all the tops and cleaned off as much dirt as I possibly could. Now it’s time for my hands to turn orange and to process my carrots.

Step#1

                Put your carrots in the sink and wash off any remaining dirt. Cut off the ends and any bad parts of the carrots. Next you can start peeling and cutting the carrots into thin or thick pieces. Some carrots I froze and some I left just for eating raw.

Step#2

                Wash your jars with hot soapy water and rinse well. Always check your jars for any cracks or chips by running your finger around the tops. Never use jars that are chipped or cracked because they will not seal correctly.  Put your cut up carrots in a big kettle and boil them for 5 minutes. While the carrots are boiling take another kettle and boil some water for pouring over your carrots in your jars.

Step#3

                Take a funnel to put into your jars this makes it easier for filling. I like to pack my carrots tight so I push them down inside the jars. Leave a good half inch from the top of your jars for space. Once you know how many jars you have to can boil your lids. Next I add ¼ tsp. of canning salt to each jar, depending on how much salt you want in your carrots you can always add more. Pour your boiling water into your jars to about a ¼ inch from the top to cover your carrots. Take a knife down the sides of the jars to release the air bubbles and add more boiling water as needed. Take your lids that have been boiling, put on your jars and screw on the covers tightly.

Step#4

                Take your sealed jars and place them in your canners very carefully. Check your canner's directions to see how much water is needed for processing your vegetables.  In my Mirror canners, I put enough water in so it comes to about half way up my jars. Again check your canning directions for Pressure temperature and time needed for canning carrots. My pressure temperature was 10 pounds for 25 minutes.

Step#5

                When your canner is done push off the burner and let stand for 1 hour before opening. Never open your canner until it is completely cooled down and the pressure is down. How I check if my canner is ready to be opened is by pulling up the pressure gage slowly to release the steam. Take off the canner cover facing away from you because the steam will be very hot. Use a can lifter to remove the jars and place on some pot holders to cool.  As the jars cool you will hear some popping this will tell you your jars are sealing. Let your jars cool for 24 hours before your take off the covers then press down on your jars to make sure they have sealed correctly.  Take your canned goods and put in a cool dry place to be eaten whenever you want.  To me, canning is fun and a nice way to save money.  This is just one of many vegetables that I can over the summer and early fall. This was one way I have my children help and learn all about canning and how to save money. Have fun canning from Suzie Homemaker.