Canning carrots

It is interesting that I found it fun to write about, asparagus, corn, okra, beets, and green beans; yet when it comes to carrots, that topic just seems boring. Perhaps it is because I've never pickled them so they just seem plain to me. Perhaps it is because I've never liked them much to begin with.

There seem to be a lot of recipes for pickled carrots. I think this weekend I will pick one and try it. I might like it (even if it is carrots).


In the mean time here are instructions for canning plain old boiled carrots (sliced or diced). If you want to use salt, put canning salt in the jar before you add the carrots. Use 1/2 tsp for a pint jar, or 1 tsp for a quart jar.

You can boil the carrots for five minutes before you put them in the jars (that is called the hot pack method), or you can put them into the jars raw and pour boiling water over them (that is called the cold pack method). Either way leave 1 inch headspace, and process using the pressure canner method. Process pints for 25 minutes, or quarts for 30 minutes.