Thinking of canning carrots? You are not alone. More and more people are realizing the rewards of knowing how to can carrots and other vegetables to enjoy all-year-round.
Few things in the world match the perfectly ripe, succulent taste of just-picked carrots. If you have not enjoyed the crips taste of carrots in the depth of winter, you might be happily surprised to discover how food canned at home can deliver almost the same fresh-picked flavor.
As your taste buds savor the nearly-fresh, flavorful produce as snow falls gently outside, your taste buds may not even detect the difference. Preservation of food at home is one of the easiest methods of accomplishing both things we all love: buying locally and saving money. You can stock up on peak season surplus food from local growers who sell at the lowest prices and can it for availability all year round.
Most people feel anxious about canning because they have been warned about potential contaminants in the food or perhaps heard it was not that easy to do. While these concerns are valid without proper guidance, canning is healthy and safe if you follow a few simple guidelines. Pressure canning is another method that allows you to preserve a broad range of food. However, pressure canning is more complex.
When it comes to canning carrots, the recommendation for beginners is to experiment with easy, inexpensive canning using the water-bath method before you graduate to pressurized canning. Begin with smaller projects that produce irresistibly mouth-watering results. You are bound to be happy with the results of your time invested in canning.
The easy method known as canning using a boiling-water bath is outlined below. Pressure canning is the other method that lets you preserve a broad range of fo food but is not quite as simple as the boiling-water bath.
Carrots make every meal tastier, brighter and more nutritious. Not only do carrots add orange splashes of color to each meal, but their unique texture and sweet flavor make them the perfect snack or side dish. Delicious and versatile, carrots are the perfect vegetable to eat all year long.
To be able to have carrots in every season, knowing how to can carrots will ensure that they stay tasty and fresh.
Home-Grown Or Store Bought?
If you grow your carrots, you are all set! If not, you can go check out agricultural groups in the community or the farmer’s market for peak-season great deals. Try and nab the highest quality carrots with the lowest prices.
Reduce waste and save money by gleaning. This is a time-honored method of scoring load after a load of delicious yet inexpensive food. Not too long ago, farmers let locals glean what was leftover in their field after a bountiful harvest. Nowadays, framers still like getting approached with an offer to glean the leftover carrots. Many carrots may be misshapen and unattractive to display at the market but make perfect canned carrots.
Make the most of your time by canning carrots the way you like them. In other words, if you don’t like spiced carrots, don’t can them! If your entire family goes through jar after jar of regular non-spicy carrot sticks in a week, you know what to do.
This guide will teach you how to can carrots. Get your carrots prepped and ready for Mason jars after we show you the best technique. There are also tips included about how to ensure that your carrots are ready to be preserved.
Prepare Your Carrots For Canning
Find the highest quality carrots you can find. They can be any shape and even misshapen, but they need to be fresh, recently purchased or picked and raw. Find pest-free carrots that are undamaged. Use a small knife to remove the taproot and the top from each of the carrots. Wash the carrots in cold water to get rid of any dirt. After draining the carrots on the first wash, do the process again.
Use a vegetable peeler to peel the carrots and avoid discarding any part other than the skin. When you are using smaller carrots, leave them uncut as this size fits perfectly in a standard Mason jar. So to answer the question how to can carrots, here are three different methods. Find the method you are most comfortable to enjoy carrots all year round.
Carrot Canning Method: Hot Packing Carrots
Add pre-cut carrots to the water pot. Bring the water to boiling point and then reduce the heat. For five minutes, let the carrots simmer. Pour the carrots into each jar after you turn off the heat. Leave an inch of headspace. Tighten and seal the lids and wipe the rims.
Carrot Canning Method: Raw-Packing
There are a few choices when packing carrots. You can hot pack or raw-pack them. For raw-packing, place raw carrots into a jar and process them. For hot-packing, the carrots need to be blanched ahead of the process of canning. Each of these options works fine.
Your jars need to be sterile. To do this, immerse each jar with no lid in a water pot with boiling water. Turn off the heat and leave the jars in the pot until ready to be used. Each lid needs to be cleaned in soap and water. Before use, thoroughly rinse them. Instead of tongs, remove each hot jar with a jar lifter.
The carrots can now be packed into each jar. Sprinkle one teaspoon of salt after you load the carrots in. Boil water and in each jar, pour in boiling water leaving one inch of space.
Remove air bubbles by using a butter knife to gently press down on the carrots. Wipe the rips with a clean cloth and tighten and seal the lids on each jar.
Carrot Canning Method: Pressure Canning
Carrots are food with low acidity. This means that to stay healthy and fresh, they need to be handled differently from high-acid food groups. You can adequately preserve carrots using a pressure canner. Vegetables that have been pressure-canned assures you that food containers remain sterile and that you can store the food for a long time.
In fact, under the right conditions, you can store canned goods for years. Keep in mind that a pressure cooker is not a substitute for a pressure canner. The two cannot be interchanged.
To pressure-can your carrots, place jars filled with carrots in the pressure canner rack. Into the canner, pour two inches of water. Put the canner’s lid on, turn the stove to full and heat the water. Let the steam begin venting for five minutes. Next, put a weight gauge on the vent.
Depending on the container elevation and size, you can adjust the gauge on the canning dial. Pressure-canning quarts is going to be faster than pressure-canning pints. Find the required time for processing for your jar size and location at the National Center for Home Food Preservation.
They have the complete guide to home canning. When you finish processing the jars, use the jar lifter to remove them from the canner. You can then dry the jars and wait for them to come to room temperature. After twenty-four hours of processing, check on the jars. The seals ought to dimple inwards and when pressed, stay in place without flexing.
Any gardener who wants to grow their own food and reap year-round benefits will need to know how to can vegetables. A good way to provide vegetables for months and to preserve a large harvest is by canning carrots. It is easy to can carrots and ensures the best of your crops’ flavor.
Some folks mistakenly believe that carrots in a can are not as fresh or nutritious. Contrary to what most people might believe, canned vegetables including carrots are just as fresh and nutritious. The long shelf life and the lower cost of carrots you have canned yourself are additional benefits that every homemaker and gardener will appreciate. What a great way to get your daily source of minerals and vitamins all year round.
Since canned carrots are already peeled, sliced or cut, they save you time each time you prepare a meal. All you need to do is to reheat canned carrots if you are using them in a recipe. Prevent the escape of vitamins by not overcooking carrots.
Canned carrots are your most convenient solution when you want to expand a recipe or when you run out of a vegetable. All you need is to add a can of mixed vegetables into casseroles and soups or a can of chili or beans. Since canned veggies are available in any season, they make it easier for the entire family to get the daily dose of vitamins.
When you become more accustomed to canning carrots and other fruits and vegetables, you can fill up your pantry and eventually never even have to go to the grocery store quite as much. The reason is that you will have more than enough of your own delicious, healthy fruits and vegetables that you canned yourself!