Canning Carrots, Quart Jars
- Published on March 15 2011
- Written by David Blackburn (All Rights Reserved)
We raw pack carrots, which makes them easier to can. It's best to use smaller carrots, because large ones can be fiberous.
|1 Quart||2 Quarts||3 Quarts||4 Quarts||5 Quarts||6 Quarts||7 Quarts||8 Quarts|
|Carrots||2-1/2 lbs.||5 lbs.||7-1/2 lbs.||10 lbs.||12-1/2 lbs.||15 lbs.||17-1/2 lbs.||20 lbs.|
|Boiling Water||as needed|
|Canning Salt (Optional)||1 tsp. per pint|
Yields will vary based on how you cut the carrots.
- Use only perfect carrots.
- Wash, peel and rewash carrots.
- Slice, dice or cut into 1/2¨ x 2¨ lengths.
- Add optional salt to each canning jar.
- Can carrots using raw pack method with 1" headspace and then add boiling water, maintaining 1" headspace.
- Process using a pressure canner for 30 minutes for quart jars at 11 pounds for a dial gauge or 10 pounds for a weighted gauge.
- For elevations above 1,000 foot level see Altitude Time Adjustments.
- After processing, place the jars on a towel, separated by 1" to cool.
- Labeling and Storing
- Pressure canner, Presto (Best Value)
- Pressure canner, All-American (Best Quality)
- Lifting tool
- Canning funnel
- Large stove-top pot
- *Jars and lids
- Clean Cloth Towels
- Paper towels
- *See manufacturer's instructions
These instructions are adapted from the United States Department of Agriculture's Complete Guide to Home Canning.
Introduction to a pressure canner, sometimes referred to as a pressure cooker.
At the end of this video you should understand how to can low acid foods how to home can vegetables and home canned soup.