Preserving recipe
Pressure-Canned Sliced Carrots
Simple, versatile sliced carrots for the pantry: precooked for 5 minutes, hot-packed and processed for 25 minutes in a pressure canner using the tested NCHFP method.
30 min.
25 min.
-
9
Easy
Ingredients
- about 5 kg fresh carrots
- fresh water for precooking and filling
Method
2. Slice or dice the carrots evenly.
3. Cover with boiling water, return to the boil and simmer for 5 minutes.
4. Fill hot pint jars with the hot carrots. Add hot cooking liquid or fresh boiling water, leaving 2.5 cm headspace.
5. Remove air bubbles, wipe jar rims and apply lids according to the manufacturer's instructions.
6. Process only in a pressure canner. Process pint jars for 25 minutes.
7. Dial gauge: 11 psi up to 610 m, 12 psi from 611 to 1,219 m, 13 psi from 1,220 to 1,829 m and 14 psi from 1,830 to 2,438 m. Weighted gauge: 10 psi up to 305 m and 15 psi above 305 m.
8. After processing, allow the pressure canner to depressurise completely without forced cooling. Remove jars, cool undisturbed for 12 to 24 hours and check the seals.
Storage
Store correctly sealed, unopened jars in a cool, dark, dry place with screw bands removed. Refrigerate after opening and use promptly.
Shelf life
For best quality, use within 12 months.
Safety note
Carrots are a low-acid food and must NOT be processed in a boiling-water canner. Use a true pressure canner, not a small pressure cooker or an electric multi-cooker without USDA-tested suitability. Maintain 2.5 cm headspace and adjust pressure for elevation and canner type. Processing time for pint jars is 25 minutes. Never taste jars with failed or bulging lids, leakage, mould, unusual odour, gas or other spoilage signs; discard them safely.