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We received a 40 pound bag of carrots and decided we needed to can them. We tried using our Kitchen Aid with the slicing accessory, but it chopped the carrots thin, so we switched to our mandolin and that seemed to work much better, giving us chunky carrots. We also did sticks as well.
Choose the size you want to can or do multiple sizes.
We made 44 pints of carrots and shredded about 20 cups and froze it for use in cakes, cupcakes and muffins.
- Cleaned and Peeled Carrots
- Pint Jars
- Jar Lids
- Jar Bands
- Pressure Cooker
- Boil the lids to sterilize (until the water boils).
- Peel the carrots.
- Cube, slice or leave the carrots whole..
- Fill the jars with carrots below the neck of the jar.
- Fill the jar with hot water up to the neck of the jar, leaving an 1 inch space between the water and lid.
- Place the lid and ring on the jar and tighten.
- Place the jars in the pressure cooker (about 10 pints fit in my pressure cooker you can double stack if you have a second rack t, making it 20 pints in a tall canner that you can can at one time)
- Ensure to put the pressure regulator on the pressure cooker to allow pressure to build.
- Let pressure build to 10 pounds.
- Once pressure is at 10 pounds, set a timer and allow to maintain this pressure for 35-40 minutes (we did 35 minutes).
- Turn off the heat.
- Wait for the pressure to go to zero.
- Remove the jars and place on the counter to cool.