Carrots are so simple to preserve, when you can them! Just peel, snip off the ends and chop however you like, wash and they are ready to go. Give your livestock a treat with the peels and trimmings=no waste. We’ve canned our homegrown carrots and we’ve canned organic store bought. We love to can up soups with them too. Carrots are a vitamin packed winner in the pantry.
When I prepare to can, anything, I get all my ‘canning gear’ out and ready to go–it just makes for an easier process, start to finish. I prepare by first checking for any cracks or nicks in the rims of my jars (this will cause your jars not to seal, and result in wasted food) I then temper my jars with either hot water or warm them in the oven, so when they hit that hot water in the canner, they don’t crack. I get out my kitchen towels & dishcloths (I always go thru a bunch of these while canning) my jar lifter, my new lids and rings. I get a small pan of water boiling and toss in my lids, then I get a large pot of water boiling to ladle over my carrot stuffed jars.
So, once I have my carrots ready, I leave 1/2″ head space, wipe the rim of the jar clean (VERY important that not a spec of anything is on your jar rims, this can prohibit your seal) then grab a hot lid put it on and fasten with a ring…into the pressure canner it goes…and so on, until the canner is full. I process my quarts at 30 minutes and for my elevation it’s 15 pounds of pressure. Check your Ball Blue Book for processing times / pressure based on your elevation. Process and voila — we’ve preserved carrots! I let my jars sit 24 hours, undisturbed, then wipe them down with a damp cloth and mark the date on the lid and into the pantry they go!
These are a great addition to soups, stews and make a nice side dish too. If you’re looking to learn more about canning, grab a copy of my Canning 101: A Primer eBook HERE and my Preservation Planner HERE.