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By December 4, 2012 Read More →

Canning Carrots

carrotsWe love carrots, but we hate the canned ones you buy at the store because they are always mushy and flavorless.  So we decided to start canning our own.

Canning carrots is SUPER easy!! We picked up 5 pounds of carrots for $2.50.  In our area a can of carrots cost about $1.75 so we already saved money. :)  You can do this or you can ‘can’ your own home-grown carrots.  You must use a Pressure canner when canning certain vegetables because they need a higher temperature to kill any botulism in the food.  A Water Bath Canner just can’t get that hot.  I am posting a link to two different Pressure canners for you to look at.  Pressure canners range  from $100-$200 for a good one.  The great thing is they last for many years and will easily pay for themselves, especially if you grow your own food.

My Pressure canner – This one is heavy-duty and is metal to metal seal so you never have to replace gaskets.

Alternate Pressure Canner:  I have never used this one. I have several friends who have and say it works well for them.

 

Items You’ll Need:

  • 5 pound bag of fresh, crisp, carrots.  No limp carrots.
  • 7 pint jars
  • salt
  • Pot for boiling water
  • Pressure canner and canning utensils
  • Knife
  • Peeler
  • Ladle for filling jars with water.

Directions:

  • Prepare your Pressure canner according to your normal directions.  Place your jars in the water so they will be hot when you’re ready to add the carrots.
  • Fill the separate pot with water and turn it on low-medium to boil.
  • Wash Carrots.  Cut the tops and a little at the bottom off and discard.  Peel Carrots.  Wash Carrots again.
  • Cut into even bite sized piece.
  • Remove your jars from the water and add 1 teaspoon of salt to each jar.  (Tip: Place your lids in a small bowl and dump the hot water from one of the jars you remove from the canner to sterilize the lids.)
  • Pack the carrots into each jar about an inch from the top.
  • Ladle boiling water over carrots leaving a half-inch head space.
  • Place lids on and seal with rims, finger tight.
  • Place carrots in the pressure cooker and secure lid.  Once the steam comes out of the vent at a strong, steady pace, let it vent for 10 minutes.  Then place your weight over the valve at 10 pounds.  Allow the canner to build up to 10 pounds of pressure and then start your timer.
  • Cook pints at 10 pounds of pressure for 25 minutes and quarts for 30 minutes.
  • Turn off heat and wait until your Gage reads zero before removing the lid.

Voila!! Now we are all done.  Enjoy your carrots with your meals or alone.

Keepin It Spicy,

Jalapeño Gal

Please feel free to visit my store: Jalapeño Gal’s Survival Surplus

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224443_196595137142015_689517147_nGlazed Carrots:

  • 6-7 pounds of carrots
  • 2 cups brown sugar
  • 2 cups of water
  • 1 cup of orange juice
  • 6 pint or 3 quart jars

Directions:

  • Prepare your Pressure canner according to your normal directions.  Place your jars in the water so they will be hot when you’re ready to add the carrots.
  • Wash Carrots.  Cut of the tops and a little at the bottom off and discard.  Peel Carrots.  Wash Carrots again.
  • Cut into 2-3 inch spears.  It’s important to try to make them the same size in length to optimize the space in your jars.  Slice the thicker ends in half lengthwise.
  • Combine Brown Sugar, water and orange juice in a sauce pot.  (You may want to double up on this part depending on if you want to fully cover your carrots in the glaze.)
  • Cook over medium heat and stirring until the sugar completely dissolves.  Keep syrup hot.
  • Pack Carrots tightly into hot jars, leaving a one inch head space.  Ladle the syrup over the carrots leaving a one inch head space.
  • Remove air bubbles by gently tapping the bottom of the jar on your towel.
  • Process pints and quarts at 10 pounds of pressure for 30 minutes.

Recipe’s courtesy of Ball Blue Book.



Posted in: Uncategorized

About the Author:

Cari is an editor and author for American Preppers Network. Her family currently live in Georgia. Cari spends her free time gardening, canning, testing products for review, helping others prepare and going to the gym. She believes preparedness is about love and taking care of your family. Cari also has her own website where she shares all of her preparedness articles and her recipes for canning, dehydrating, juicing, basic cooking. To have a look and hopefully follow her: Click Here! Please Join My New Blog!

6 Comments on "Canning Carrots"

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  1. I prefer dehydrating frozen veggies…doesn’t get much easier than that!

  2. LOL funny cause guess what i get to do when I get home now that my dehydrator is broke? Yep. 10 more gallons of carrots to go! 

    One of my favorite things to do with canned carrots is add them to soups and stew – its just so much better than store bought carrots. 

    Thanks for adding in the Presto canner I am always speaking up for my cheap but effective canner! Someday i will be able to afford a nice All American though.  You are truly a great friend. Nice article chickee! 

  3. Martha P says:

    Don’t forget to adjust the pressure for high altitude if needed! Also, carrots are one of the vegetables that dehydrating (NOT freeze-dried) works well on. Buy frozen or blanch fresh, then dehydrate. I do some of my carrots in small dice, using the onion chopper gizmo, and they dry quickly, they are uniform size (mostly) and take up very little space. Add to soups or casseroles.