Canning Carrots

Canned Carrots

Canning season will soon be winding down (unless you count the meat sales we've been finding and canning those) but you can still find a great number of root vegetables to can and enjoy later this winter.  Carrots are one of my favorites.  I have a favorite vendor at the farmers market who raises the most remarkable carrots. They are sweet, tender, and never woody.  I have to warn you that once you have canned your own carrots, you will never want to eat another canned carrot from the store.  I am not usually a culinary snob, but believe me THERE IS A DIFFERENCE.  Olivia and I both canned carrots this summer and will be enjoying the delicious rewards long after the first snow flies.  If you have never canned before, carrots are a good introduction.  They are easy.  Join the fun!
-Nanette

Makes 1 pint per each 1 1/2 pounds of carrots

You will need:

1 to 1-1/2 lb (about 6 to 9 medium with 1- to 1 1/2-inch diameter) carrots per pint jar
Salt, optional
Water
Pint glass preserving jars with lids and bands

Directions:

1.) PREPARE pressure canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) WASH peel carrots. Wash again. Cut carrots into slices or leave whole.
3.) PACK carrots tightly into hot jars leaving 1 inch headspace. Add 1 tsp salt to each quart jar, 1/2 tsp to each pint jar, if desired.
4.) LADLE boiling water over carrots leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS filled jars in a pressure canner at 10 pounds pressure 25 minutes for pints, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.