PRESSURE CANNED CARROTS

Carrots, like most root vegetables, store for a long time in the refrigerator however when you have a large home harvest (or get a great sale from the greengrocer/farm stall) you may run out of refrigerator space! Pressure canning ensures safe storage of carrots in your pantry for at least 12 months at room temperature, and they are ready within minutes of opening. Serve pressure canned carrots hot with roasted vegetables, mash them with butter and cream, or add them to your favourite stew, soup or curry.
 
Ingredients for PRESSURE CANNED CARROTS

Yield: 1 litre
(1 quart)
Yield: 4 1/2 litres
(9 pints)
Yield: 7 litres
(7 quarts)
Carrots, Fresh
1.1kg
(2 1/2 pounds)
5kg
(11 pounds)
7.8kg
(17 1/2 pounds)
Non-Iodised Salt*, Finely Ground  (Optional)
1 teaspoon
4 1/2 teaspoons
7 teaspoons
Boiling Water
Varies
Varies
Varies
*Recommended: replace salt with vegetable stock powder (or chicken stock powder) mixed with boiling water, or liquid stock to replace salt and water in this recipe.
 
METHOD:
1.  Sterilise all equipment by washing in hot soapy water and rinsing well before use.  
2.  Weigh carrots to determine the batch yield. 
3.  Wash and peel carrots. Slice or dice as desired. 
4.  Prepare jars by boiling in a pot of water for 10 minutes before use.
5.  Soak seals in hot water (not on heat) for at least 5 minutes before use.
6.  Fill pressure canner base with 5cm (2 inches) of water. Heat to a simmer.
7.  HOT PACK: Gently simmer carrots for 5 minutes in water or stock.
RAW PACK: Skip this step.
8.  HOT PACK: Pack hot jars with hot carrots to 2.5cm (1 inch) from the rim of each jar.
RAW PACK: Pack hot jars with raw carrots to 2.5cm (1 inch) from the rim of each jar.
9.  Add 1 teaspoon salt (optional) into each litre/quart jar (1/2 teaspoon into each 500ml/pint jar). Don’t add any salt if you’re using stock in the jars instead of water.
10.  Add boiling water (or hot stock if using) into each jar, filling to 2.5cm (1 inch) from the rim of each jar, ensuring all carrots are covered in the fresh boiling water.
11. Using a non-metal utensil, remove any bubbles and add extra boiling water if required.
12. Wipe rims to remove any food residue.
13. Add warm seals and secure bands (finger-tip tight).
14. Place sealed jars into the pressure canner and secure the pressure canner lid. Put onto heat and vent for 5 minutes (begin timing once the white steam is a constant stream). Then add weights (or cover) and bring to the required pressure level for your altitude. Once the pressure is reached, process for the time stated below for your altitude. Reduce/increase the heat source to keep the pressure at the constant level.
15. Turn off the heat source once the time is up. Allow the pressure canner to return to zero and then remove the lid (be careful, lid and canner will be very hot). Remove jars from the pressure canner after 5 more minutes. Cool jars overnight on a wood or fabric surface. Do not adjust lids during this time.
16. The next day, check jars have sealed before labelling and dating.
17. Store jars of pressure canned carrots in a cool, dark and dry place for up to 12 months.
18. SERVING: Serve pressure canned carrots hot.
You can use the stock liquid to reheat the carrots in a pan (or open jar and add in the last 10 minutes of cooking your favourite stew, soup or curry).
Or drain plain water from the jar then heat pressure canned carrots in a pan on medium-low for 5-10 minutes.
A third option is to add the drained carrots to the last 10 minutes of roasting vegetables in the oven.
Carrots are also delicious added to a pumpkin/sweet potato mash with butter, milk (or cream), salt and pepper;
19. Refrigerate opened jars and consume contents within 2-3 days, serving hot.
       
Processing Time for   CARROTS   in a Weighted Gauge Pressure Canner

Jar Size
Processing Time
Canner Pressure
at Altitude ≤ 1,000 feet
Canner Pressure
at Altitude ≥ 1,000 feet
Hot and Raw Pack
≤ 500ml
(pints)
25 minutes
 10 PSI
15 PSI
≤ 1 Litre
(quarts)
30 minutes
 10 PSI
15 PSI
      
Processing Time for   CARROTS   in a Dial Gauge Pressure Canner

Jar Size

Processing Time

Canner Pressure
at Altitude
≤ 2,000 feet
Canner Pressure
at Altitude
2,001 - 4,000 feet
Canner Pressure
at Altitude
4,001 - 6,000 feet
Canner Pressure
at Altitude
6,001 - 8,000 feet
Hot and Raw Pack
≤ 500ml
(pints)

25 minutes

 11 PSI
12 PSI
13 PSI
14 PSI
≤ 1 Litre
(quarts)

30 minutes

 11 PSI
12 PSI
13 PSI
14 PSI
     
NOTES:
Choose thin carrots (3-4cm / 1- 1 1/2 inches thick) as thicker carrots can be too fibrous;
o  Don’t forget to taste the carrots before preparing them! Good tasting carrots make tasty jars of pressure canned carrots;
o  Salt is optional in this recipe, but is recommended for flavour if pressure canning in water;
o  You can use vegetable or chicken stock in this recipe – homemade or powdered stock powder mixed into boiling water is also suitable;
Do not add any other ingredients to this recipe;
o  Do not thicken/puree this recipe before pressure canning (it can be thickened or pureed once you open a jar to serve it);
o  Do not add cream, flour, milk, noodles, pasta, rice or other thickeners to this recipe (they are not added to any recipe for pressure canning).


Author: Megan Radaich          
Image Credit: Megan Radaich          
Publication: Introduction to Pressure Canning Guide, available HERE

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