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Pressure Canning Carrots

Pre-Requisites:

  1. Jar Lifter, Debubbler, funnel, and lid lifter.
  2. Pressure Canner (This is a Presto)
  3. 5 LBs of carrots. This is approximately 8 pints of jarred carrots.
  4. Link to instructions from the National Center for Home Food Preservation!

    5. None of these links are affiliated.

Step 1: Prepare your Vegetables!

You want to wash, peel, and cut your carrots. You really want them to be consistent in size.

Wash your carrots one more time!

Step 2: Prepare your Jars!

Use your nifty little funnel to put the carrots in your jar. Use lukewarm water to fill the jar to the 1 inch headspace point. Use the debubbler tool to measure the headspace.

Put some vinegar on a rag and wipe the rims of the jars. This will prevent debris from blocking the rubber seal. You will have fewer failures if you do this.

Put your lid on the jar. Place the ring on the jar. Tighten it to "finger tip tight". Do NOT crank down the ring. If you are using your wrist to crank down the ring, you are doing it wrong!

Step 3: Process your Jars!

Place your jars in the canner. Ensure there is 1 to 3 inches of water in the bottom of the canner. For me, this is approximately 3.5 quarts of water.Your mileage may vary.

Don't forget to lubricate your lid if you are using an All American Pressure Canner. The All American does not have a rubber gasket like the Presto Canner does. If you forget to lubricate, you might ruin your pressure canner.

Place your lid on your canner. Tighten the wing nuts.Turn on the heat.

Vent the canner for 10 minutes. There should be a steady stream of steam coming out of the vent. You will hear a steady "whoosh" sound.

After 10 minutes, you can put the weighted jiggler on the vent port. Be careful of the steam! Double check the correct weight for your elevation. For me, 10 lbs of pressure is perfect.

Let your canner come to pressure. You will know when the weighted jiggler starts to "spit" between 1 and 4 times per minute. The sound is similar to "Tsch-tsch". Set a timer for 25 minutes for Pints and 30 minutes for quarts. Double check these times using the link from the National Center for Home Food Preservation. If the canner loses pressure, you must restart the timer.

After processing, you can turn off the heat! Let the pressure canner release pressure naturally. Do not jiggle the weight to release the pressure.

Once the pressure guage states "0" lbs of pressure, you can take the weighted jiggler off the vent port. Leave the lid on the canner for 10 minutes. This will help prevent siphoning.

After 10 minutes, take the lid off the canner.

Take out your jars. Be careful! It's very hot!

Let your jars cool. It is best to leave them for 24 hours to ensure you do not break the seals.

Step 4: Check your seals!

Your jar should be sealed after 24 hours. You should be able to pick the jar up by the lid. If you experience failures, put the jar in the fridge. Use it immediately.

Step 5: Store your food!

Wash, dry, and LABEL your jars. Put them in your cabinet and enjoy your home-canned goodies!

-Regards,
A Caffeinated Engineer
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