With gardening season in full swing, it won’t be too long before we’re all looking for canning recipes. If you’ve canned foods before, you’ve probably got a good idea of how to can carrots, but if not, you might be lost. I remember the first year that I canned my own foods and let me tell you, I was terrified. There really isn’t a need to be scared though (even though I know you will be). Canning your own foods is safe and actually pretty easy as long as you research what you’re doing ahead of time.
Canning is great for more than just longterm storage. It’s actually quite good at helping you to save money on groceries throughout the year. How? When you can stock up on fresh fruits and vegetables and preserve them for later on, you don’t have to pay higher prices when they are out of season. Combining this savings with tips to help you save money on meat and the things that you stop buying and start making is the only surefire way to drop your grocery bills.
How to Can Carrots for Longterm Storage
Whether you’re growing your own carrots in your garden or you’re buying them on sale, this is one of the easiest canning recipes you will find. What I personally do is both can carrots and dehydrate them so that I have a little bit of variety. Ready to get started?
Start a pot of water to boil. Don’t use this water for anything. It is for filling your jars.
To start, give your carrots a good wash in the sink. Dirt and other nasties can cause major issues with your jars sealing and the finished product so be sure you get them clean.
We use a brush to get them fully clean, but you don’t have to. Once they’re clean, peel them with a vegetable peeler or paring knife and cut off the top and bottom plus any bad spots that you might have.
Once your carrots are cleaned, peeled and have had the bad spots removed, cut them into slices around 1/2″ thick. It doesn’t have to be exact but keep in mind that larger slices will mean that you get less in your jar.
Fill your jars with your carrot slices then fill each jar with the boiling water. Make sure to leave 3/4″ to 1″ headspace. Wipe the rim of the jar with a dry rag to remove any residue or water and place a lid and ring on each one.
Add your jars to your pressure canner and process. You’ll process at the PSI below for your recommended altitude. For pints, process 70 minutes. For quarts, process 90 minutes. Once your jars are done processing, remove them from the canner using the jar lifter and set them in a cool, dry place for 24 hours to cool. Listen for your lids to ping. Once they have cooled for the 24 hour period, check your seals. Refrigerate any unsealed jars and use immediately.
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