The girls and I got so tired of pulling carrots in the fall that 1/3 of the raised bed still had carrots in it this spring wintered over from last summer. As we started digging them up, we realized, they were still perfectly fine. We’ve left carrots before and they have become bitter or soft in the ground, but these were crisp and sweet.
I ended up saving the little ones for the girls to munch on and canning the rest. I ended up with 13 quarts of carrots I didn’t expect to harvest.
- Canning Salt
Wash carrots and cut off top and bottom end. I do not peel, but you can if you would like to.
Cut into fairly large chunks, 1-1 1/2 inches.
Pack into hot, clean canning jars.
Add 1 tsp of salt per quart.
Pour boiling water over carrots. I use a large 1 gallon kettle. Leave 1 inch headspace.
I use a chopstick to slide down the side of the jar to remove air bubbles.
Place lids and rings on. I used Harvest Guard reusable lids and have been really happy with them. I just washed all my lids and rings and warmed the rubber seal slightly to soften.
Process in a pressure canner at 10 lbs pressure for 30 minutes. Follow your pressure canner instructions and remove jars to cool once it is safe to remove lid.