Carrots make our meals brighter and tastier. Not only do carrots add splashes of orange color to meals, but their sweet flavor and unique texture make them ideal as a side dish or even by themselves as a snack. Carrots are versatile and delicious, and that’s why we like to have them all year long.
To make sure that our families enjoy carrots across every season, we need to know how to can carrots and feel confident that they will stay fresh and tasty. Home canned carrots make our meals tasty and our loved ones happy. This guide helps you learn how to can carrots.
You’ll discover the best technique for getting your carrots prepared for the Mason jars, as well as some tips on how to make sure that your carrots are ideal for preservation. The article includes great recipes for canned carrots, one that involves hot packing and one that will have you raw packing carrots.
You’ll discover the health benefits you derive when you eat carrots routinely, and we even share our favorite recipe with canned carrots so that you have the perfect meal option when you’re ready to use them. By the time you finish, your shelves will be full of delicious future meals.
Preparing and Preserving Your Carrots
To make sure that your canned carrots turn out perfect every time, make sure that you have a good canning process, much in the same way to can tomato juice.
When you use a tried-and-true preparation and canning method, you have peace of mind knowing that you have a solid routine that yields consistent results. A time-tested routine guarantees a smile every time you open a jar of your canned goods.
This section examines the carrot preparation and preservation process. We go over how to select only the best carrots for canning and the most reliable method for getting them ready for the canning jars.
There are also two excellent recipes for canning carrots for storage, and we walk you step by step through the entire pressure canning process. Keep in mind that the methods for preserving carrots can also be used for canning corn and other fruits and vegetables, as well. You can store your produce by canning the old-fashioned way.
The important thing is to pay close attention to what type of produce you are using and your preparation techniques to ensure that you will end up with a delicious product after the canning process is complete, whether you are canning tomato juice or applesauce.
Only the freshest fruits and veggies should be used and you don’t want any bruises or other bad spots to mar the taste of your home canned or frozen goods. Once you become more familiar with the canning procedure, enjoy canning beets in vinegar, make some delicious bread and butter pickles, or even try your hand at sauerkraut. Your pantry will be brimming!
Preparing Your Carrots for Canning
If you want to enjoy a quality product when you open a jar, begin your process with the right ingredients. It doesn’t matter how good the canning process is if you start with inferior-grade carrots. Always select fresh, raw carrots that you recently picked or purchased, and check the carrots you use to make sure that they are undamaged and pest-free.
The same procedure follows when using a recipe for canned okra or any other veggie. The freshest vegetables make the best specimens for preservation.
Use a small knife to remove the top and tap root from each carrot. This is much the same process that you use for preserving beets. Wash the carrots or other fruit or vegetable in cold water to clean away any dirt. Drain, and wash again.
Peel carrots with a vegetable peeler to avoid discarding anything other than the skin. If using small carrots, you can leave them uncut, as they are the perfect size to fit in the jars.
If you are using larger carrots, cut them into manageable chunks that are about 1 ½ inch thick. You can also cut your carrots into round slices.
Packing Your Carrots
You have a couple of choices when you pack carrots. If you opt for raw pack, place uncooked carrots into the jars and then process them. If you hot pack, blanch the carrots ahead of the canning process. Either option works well, and we’ve included our favorite recipes for canned carrots for each method.
For both recipes, to make sure that your jars stay sterile, immerse them without their lids or seals in a pot of water and let the water boil. Turn off the heat, and leave the jars in hot water until you are ready to use them.
Clean the lids in soapy water, and rinse them thoroughly before use. Remove the hot jars with a jar lifter rather than tongs for safety.
Pack the carrots in the jars, and sprinkle a teaspoon of salt in each jar. Bring the water to a boil and pour the boiling water into every jar, leaving 1-inch headspace.
Use a dull utensil such as a butter knife to press the carrots gently and remove air bubbles. Use a clean cloth to wipe the rims, and seal and tighten the jar lids.
Add the cut carrots to the pot of water, bring the water to a boil, and reduce the heat. Let the carrots simmer for five minutes. Turn off the heat, and pour the carrots into the jars, leaving 1 inch of headspace. Wipe the rims, and seal and tighten the lids.
Pressure Canning Carrots
Because carrots are a low acid food, they must be handled in a particular fashion to make sure they stay fresh and healthy. Low acid foods such as carrots and tomatoes are vulnerable to contamination, especially dangerous agents such as botulism, which makes canning in a water bath unsuitable and unsafe.
To make sure that your carrots stay preserved adequately for a long time, use a pressure canner. Pressure canning vegetables ensures that your food containers are sterile and gets them in perfect shape for your basement shelf or another dark place.
Store these canned goods for years in the right conditions. Don’t use a pressure cooker in place of a pressure canner, however, as the two items are not interchangeable.
Place the jars in the pressure canner rack, and pour two inches of water into the canner. Put the lid on the canner, heat the water, and turn the stove eye to full. Let the steam vent for three to five minutes, and then put a weighted gauge on the vent.
Your canning dial gauge’s pounds of pressure and the processing time depend on your container size and elevation, as processing pints is quicker than quarts.
Always check the complete guide to home canning from the National Center for Home Food Preservation to find the required processing time for your location and jar size (..). When the jars finish processing, remove them from the canner with the jar lifter, and dry them.
Let them come to room temperature. Check on the jars about 24 hours after processing; the seals should dimple inward and not flex when you press on them.
Why Preserve Carrots?
There are lots of vegetables available, and canning takes time and energy. So why do it, and why should we bother with carrots? What makes carrots worthy of preservation, and why do we want to be able to eat them all year?
This section delves into those questions and provides you with answers. You’ll discover fantastic and myriad ways in which carrots promote good health and relieve many illness symptoms.
We also explore how carrot’s one-of-a-kind flavor and remarkable texture jazz up any meal or side dish. As a bonus, you get our favorite recipe with canned carrots. It’s a tasty and quick dish, and you and your family will adore it.
A daily portion of carrots gives you a big boost. Carrots contain tons of vitamins, including vitamin A, to aid vision, vitamin C to help your immune system, and vitamin K1 to assist your blood’s health and clotting ability. Carrots are a perfect low-calorie snack, too, and they contain no fat.
Carrots also help fight cancer; regular intake of carrots appears to reduce free radicals and discourage cancer development. In particular, carrots are full of beta-carotene, which reduces your risk of lung cancer by as much as 21%. Studies link carrot consumption to incidence rate drops in colorectal cancer and even leukemia.
In addition to their fantastic health benefits, carrots are a welcome addition to the plate and give meals a distinctive flair and vivid color. Nothing else tastes like a carrot. Carrots work well as a snack, but if you want to get the most out of your canned carrots, try cooking them into a delicious side dish like our most-requested carrot recipe.
Pour the canned carrots into a colander, and let them drain. Mix the brown sugar, butter, salt, and cinnamon in a skillet, and place it over medium heat. Stir the mixture until it starts to bubble, and add the carrots. Stir the carrots to coat them, and cook for another two or three minutes. It’s ready to serve!
For a twist on this recipe, use pears instead of carrots, and you have a delicious dessert rather than a side dish. The possibilities are almost endless for the variety of recipes you can make with your canned items!
We hope you enjoyed our guide on canning carrots. Having fresh carrots available all year makes us and our loved ones happy, which is why it’s crucial to know how to can carrots for long-term storage. Our guide helps you find a canning solution that suits your needs and will make you a master preserver and chef.
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