I also managed to get some carrots canned over the weekend, almost 6 pounds of them!
When I canned my carrots, I used a pressure canner, as it’s recommended to do so for vegetables and some other items that are not naturally acidic like most fruits.
Here’s how to can carrots.. super quick and easy!
Step 1- Peel and wash carrots.
Step 2- Chop carrots into pieces, I sliced mine into approximately 1/4 inch slices.
Step 3- Boil carrots for about 5 to 10 minutes.
Step 4- Pack hot jars with carrots (packing carrots in tight) and add 1/2tsp salt to each jar. Pour some of the excess boiling water into the jar to fill it, leaving 1 inch head space. Remove bubbles (I stick a regular knife down in the jar to do this).
Step 5- Process carrots in pressure canner at 10 pounds for 25 minutes (may need to be adjusted for altitude).
Once finished, set jars on countertop and allow them to cool. You should hear the “pop” sound when the lids have fully sealed. I always double check the seal by pressing around the lid to make sure it’s sealed properly. Label and store in a cool, dry place. Carrots like these should last approximately 1 to 2 years.