I have never canned carrots before. I am ashamed to say that my carrot growing attempts have, in the main, been an abysmal failure. This year was the worst ever because of all the rain. Carrot seeds take a long time to sprout and so the weeds get a head start and by the time the carrots are up... then I have to wait until they are big enough that I won't pull them up with the weeds. You get the picture. One year, probably 32 years ago (gasp!) I had a good carrot patch and I mulched it heavily before the ground froze and dug up fresh carrots all winter! It was wonderful. As I'm hoping to go to a permanent mulch system, maybe I'll be able to do that again. However, yesterday, at the supermarket, I found 5 pound bags of organic carrots for about $4.68 a bag. Wow! I bought 4 of them. I think they were so inexpensive because they are pretty skinny carrots. My plan was/is to can them. I processed about 6 pounds this evening. That made 9 pints which is what my canner holds in one layer. I hope I can finish them tomorrow, but if not, the next day.
1. Peel the carrots
2. Rinse the carrots
3. Slice the carrots
4. Fill the jars
5. Add 1/2 teaspoon sea salt to each jar
6. Fill the jars with hot water and "de-bubble."
7. Wipe rims
8. Put on the caps and rims
9. Process in pressure canner at 11 pounds pressure for 25 minutes. (If you don't know how to do pressure canning, be sure you consult a reliable canning guide.)
I love cooked carrots. These will be perfect! My husband does not like cooked carrots. More for me ;)