Preserving recipe
Canning peas and carrots
A classic vegetable mix of peas and carrots. Simple, versatile and easy to portion.
Preparation
30 min.
30 min.
Cooking time
20 min.
20 min.
Servings
16
16
Jars
8
8
Difficulty
Easy
Easy
Ingredients
For approx. 16 portions / 8 jars with 2 portions each:
1.4 kg carrots
1.4 kg peas, fresh or frozen
2.5 l water
25 g salt, optional
Do not add before canning:
butter, milk, cream, flour, starch or sauce thickener.
1.4 kg carrots
1.4 kg peas, fresh or frozen
2.5 l water
25 g salt, optional
Do not add before canning:
butter, milk, cream, flour, starch or sauce thickener.
Method
1. Wash and peel the carrots, then cut them into small cubes.
2. Prepare the peas. Do not thaw frozen peas; heat them briefly straight from frozen.
3. Bring the water with optional salt to the boil.
4. Precook the carrots for 3 to 5 minutes.
5. Add the peas and heat everything thoroughly.
6. Fill the hot vegetables into clean preserving jars.
7. Top up with hot cooking water and leave sufficient headspace.
8. Wipe the jar rims clean and close the jars.
9. Process only in a pressure canner according to the appliance instructions and tested processing times for vegetables.
10. Heat thoroughly before eating.
2. Prepare the peas. Do not thaw frozen peas; heat them briefly straight from frozen.
3. Bring the water with optional salt to the boil.
4. Precook the carrots for 3 to 5 minutes.
5. Add the peas and heat everything thoroughly.
6. Fill the hot vegetables into clean preserving jars.
7. Top up with hot cooking water and leave sufficient headspace.
8. Wipe the jar rims clean and close the jars.
9. Process only in a pressure canner according to the appliance instructions and tested processing times for vegetables.
10. Heat thoroughly before eating.
Storage
Store in a cool, dark and dry place. After opening, keep refrigerated and use quickly.
Shelf life
When processed correctly in a pressure canner, usually shelf-stable for up to 12 months.
Safety note
Peas and carrots are low-acid foods and must not be canned in a water bath. Use only a pressure canner. Do not add dairy products, flour or starch before canning.