Canning Carrots

This year we planted and harvested our very first crop of carrots... we didn't get very many and they were pretty small... but we are proud of them just the same!

I pulled the rest of them recently and decided to can them even though there weren't many...

Here's what I did...

I scrubbed and peeled all my little carrots, then sliced them up.

I prepared my pint canning jars by boiling them in water and kept my lids simmering and hot until I was ready for them.

I raw packed the carrots (packed them without cooking them!) into the hot pint canning jars.

I added a half teaspoon of canning salt to each jar.

Then filled each jar with boiling water, leaving a half inch headspace. I checked for air bubbles, removed them with a plastic chopstick and added more boiling water if needed to adjust the headspace.

I wiped the jar rims with a damp cloth, then tightened the hot lids on to fingertip tightness.

I processed the jars of carrots in my pressure canner at 10 pounds of pressure for 25 minutes.

When the jars completed processing, I allowed my pressure canner to cool down on its own and allowed the pressure to drop to zero before opening the canner and removing the jars with my jar lifter.

I set the jars of pretty orange carrots on a folded dish towel on the counter to cool... and to listen for the PING of each successfully sealed jar.