Canning Carrots | Raw Pack | GOOD BEGINNER CANNING PROJECT

Outdoors and Country Living
Outdoors and Country Living
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Published 2022-09-09
Canning carrots is one of the easiest foods to preserve. This is a good beginner canning project. We use canned carrots in a variety of ways (soups, mashed up in carrot cake, by themselves, with a roast and potatoes, or just to sneak into other dishes when you're trying to incorporate more vegetables. Fill your pantry shelves with shelf-stable foods!

Visit our website:
www.freedomharvestfarm.com/

Our canning process meets modern recommended methods. Check out this website, healthycanning.com, for more information.

Altitude Adjustments for Pressure Canning:
0 to 1,000 feet, 10 lbs of pressure.
1,001 to 2,000 feet, 15 lbs of pressure.
2,001 to 4,000 feet, 15 lbs of pressure.
4,001 to 6,000 feet, 15 lbs of pressure.
6,001 to 8,000 feet, 15 lbs of pressure.
8,001 to 10,000 feet, 15 lbs of pressure.

FAQ: What is the shelf-life of home-canned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.

FAQ: What happens if you don't sterilize canning jars before canning?
Sterilization of canning jars is not required for safe food preservation if the food item is processed for at least 10 minutes in a water bath or pressure canner. Any harmful microorganisms will be destroyed during the canning process (National Center for Home Food Preservation).
It is important to start with clean canning jars. Wash jars in hot soapy water, rinsing well leaving to air dry on a towel. You may also use a dishwasher to wash the jars. Inspect each jar before filling, looking for any cracks or chips to the rim, body, or bottom.

#canning #foodpreservation #homesteading

Our portable burner is made by Cadco/Broil King, a solid cast burner in stainless housing. Model PCR-1S, 1500 watts, commercial cooking appliance. Purchased from Amazon.

Why we store our home canned goods without the bands/rings on the jars:
1. The rings are designed to keep the lid on during the processing and cooling phases of canning. Beyond that, they serve no purpose. The lids/seals are held on by suction, not the bands/rings.
2. If the bands/rings are left on the jars, this could result in a false seal, causing the contents to spoil.
3. Bands/rings eventually rust if left on the jars, making them quite difficult to remove.
4. It's a proper technique and a safety issue.
All Comments (21)
  • @Wolfboy183
    Thanks for posting. A simple instruction video where you showed everything, and no hours of talking heads saying a bunch of mumbo jumbo. Subscribed.
  • @shaylasmith3935
    I have watched seven videos about canning 🥕 carrots. Yours is my favorite by far! Thanks so much!
  • @Chanchitasa
    I am terrified to try pressure canning. But this video is so exact and simple to follow that I am thinking of giving it a try. Thank u!
  • @Gwenlj
    Straight and to the point . They look delicious 😋 Thank you 🙏🏻 🥕❤️
  • @Jennifers_Channel
    Thank you so much for posting this. I'm so intimated but I said this year I'm going to learn how. ❤
  • @Sevenarrowsacademy
    I was just given several pounds of carrots. I will be canning them tomorrow
  • @DyingcrowdLC
    What a fantastic video you were wonderful in the description of details I’m not scared to use my pressure canner for my first time
  • @Wmnhntr
    Nicely done and easy to follow your directions. Thank you.
  • @vickycamarena4697
    I have only done water bath canning. I am so intimidated to use pressure canner. You have given me optimisms about pressure canning. You made it look so easy.
  • @ElizabethElias321
    Thanks for your video. I'm hoping to can carrots as well, I love canning
  • @lindaramey1550
    Those look so good and you made it look easy. I’m gonna give it a try 🤗
  • @trevor5290
    Will this work for baked carrots when they come out of the jars or are they too soft? Thanks. Great video.
  • @kathyzdrill7300
    Hi there! Love your videos. I was wondering if you do potatoes the same way...meaning, do you raw pack potatoes and process with cold jars/water, etc? I have about 30 pounds of potatoes I want to put away and have never done them before. Thanks!
  • @monicapatton2871
    So you leave the bands off? Have you ever had problems with carrot lids not popping?
  • @zippy2641
    When you mention that you wash the jars, and that carrots are a little sticky...I'm wondering why the outside of your jars are sticky? I've only canned meat before, but soiled jars usually means that the jar was overfilled, or there was siphoning. Neither being a desirable outcome. The National Center for Home Food Preservation says 1" headspace. Your jars were filled well beyond that. Would that not be the reason? In my experience and reading, you only want air to escape the lid, not the contents. Food under the lid can compromise the seal over time. They also say for raw pack, to use hot liquid. Not trying to be Mr Critical, but I'll be canning carrots for the first time here in a couple weeks, so I'm gathering information.
  • @samantaneverson2072
    Was it plain water you put into the jars. I don't have a pressure canner how long could I boil it for