Food Prood- The Homesteading Way

Laura Lawrence- Northern Michigan Homesteader

Canning Carrots

View My Recommded Canning Supplies HERE

Canning Carrots- Here on the homestead in December I’m still canning and preserving root vegetables. This past week I used my All American Canner that holds 14 quarts at a time to preserve more Carrots. They are fairly easy as I use the “raw pack” method. Having these orange beauties canned makes adding a veggie at dinner super simple. Add these as the side when making Lasanga with the Ricotta Cheese recipe and homemade spaghetti sauce. You’ll be well on your way to be a Food Prood!

Ingredients:

16-20 Lbs Carrots
7 quart jars
Hot water (just off a boil)
Salt
Lids & Bands
Directions from your canner along with these directions on how I do it

Directions:

1. Wash Carrots
2. Bring water to a boil (enough to fill the 7 quarts minus the carrot space)
3. Peel & Chop the carrots
4. Rinse the carrots off in hot water
5. In order to help with thermal shock I place the jars in my sink with hot water. I then fill the clean jars with the carrot slices and 1 tsp salt *optional
6. Wipe rims and apply lids & bands
7. Place in your canner and follow their recommended time for processing. My all american canner states 30 minutes
8. After 24 hours, wash and store

Printable Recipe HERE

Some of the links may be affiliate links, which means I may earn a commission at no additional cost to you, if you click through and make a purchase. I only share links of products I either use or would be comparable to what I am currently using.

All American Canner @ Amazon - Holds 19 Pints or 7 Quarts. The one I use at home holds 14 quarts however is not available on amazon right now. You can check out the direct store HERE to see what's available.

Pressure Canner 21.5 Quart (Processes 7 quarts) From Azure click HERE if you are an Azure Standard member (It's easy to sign up and pick the closest "Drop" location to you and pick up monthly!

This is a really good book to have on hand with tested and approved recipes along with directions for several types of preservation methods.

Glass Jars- always a must to have on hand! Ball or Kerr are great brands that I recommend.

Please use a stainless steel funnel- there are many plastic options however I never recommend using plastic.

You'll need good salt either Redmonds' Real Salt or Himalayan Salt

Redmond's Real Salt from Azure Standard Click HERE

If you plan on preserving Jam or Jelly it's a good idea to use this! It allows you to only use a small amount of sugar compared to other pectin choices.

Pomona's Universal Pectin is also available from Azure Standard, click HERE

This Kitchen Aid attachment really helps save so much time when you are canning Tomatoe's to make Sauce!

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