I thought it would be a good idea to can some up to see if we'd use them that way through the year. You know, to dump in soups, or for glazed carrots [instead of sweet potatoes], and in carrot cake.
Since carrots are a low acid food, I used the pressure canner to can them. As you know, I'm just getting to know my canner. Slowly. Only a couple of things each year, mostly tomasqua and pumpkin. Last year I used it for green beans, too. I am happy to say that I'm slowly getting the hang of it.
My goal this year is to do a few jars of new things so I can get really comfortable with the pressure canner.
Basically the process is this:
- Fill up the jars and put them in the canner.
- Add a couple of inches of water to the bottom of the canner.
- Close the lid tightly and heat to boil [9 on my stove]
- Let vent for 10 minutes then put jiggler on. [10 lbs for carrots]
- When the jiggler makes noise start the timer [25 minutes for pints of carrots] and you can drop the temp down to medium/high [6.5-7]. It should jiggle once a minute or more.
- When the processing is done, turn the temp off and leave everything alone until completely cool. Don't touch the jiggler.
- When completely cool, open the canner, wash the jars and you're done.
Note: Pressure canning is not something I can do in very large quantities. I get the best results [no siphoning] when I do enough for only one canner load a day. Things siphon when I try to move things along too fast or take the jiggler off right away, etc. If I just do one load and leave it to cool overnight, then I have very little siphoning, and that makes for happy food and a happy canner.