Canning 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 11 lb fresh carrots
- fresh water for precooking and filling
Preparation
2. Slice or dice the carrots evenly.
3. Cover with boiling water, return to a boil, and simmer for 5 minutes.
4. Fill hot pint jars with the hot carrots. Add hot cooking liquid or fresh boiling water, leaving 1 inch 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 at 0–2,000 ft, 12 psi at 2,001–4,000 ft, 13 psi at 4,001–6,000 ft, and 14 psi at 6,001–8,000 ft. Weighted gauge: 10 psi at 0–1,000 ft and 15 psi above 1,000 ft.
8. After processing, allow the pressure canner to depressurize 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 1 inch 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, mold, unusual odor, gas, or other spoilage signs; discard them safely.