Hello, from the mountains of Kentucky! It’s a beautiful time of the year in the mountains. The trees are alive with beauty! I try to savor the gorgeous leaves as long as they cling to the trees before the freezing temperatures bring them down. Every season in the mountains brings unexplainable beauty, but I think spring and fall are my favorite seasons. Enough about the beautiful bounty and onto the topic at hand, canning carrots.

Carrots are versatile and can be prepared in many ways. We love them raw, glazed, in stews, breads, soups, and as carrot soup. We grow enough carrots to enjoy, but not always enough to preserve. With the prices of groceries soaring, that will change in upcoming seasons. We were recently gifted with an abundance of carrots that would be nigh to impossible to eat raw, so we decided to can them! It was too easy not to do! we had several large bags of carrots. I’m not sure on the weight or amount.

Ingredients:

• Carrots (we had several large bags)
• Kosher salt or sea salt (do not use table salt as it may cause cloudy water to form in the jars.
• Filtered water.
• White vinegar

Preparation:

• Remove leaves and tips from the carrots.
• Scrape and rinse carrots.
• Slice carrots however you desire. We sliced ours for soups and stews.
• Add the carrot slices to a large bowl of filtered water.
• Cover and refrigerate over night.
• Remove the next morning and rinse the carrots.
• Add carrots to filtered water in a large stock pot. Bring to a slow boil. Boil for five minutes.
• While carrots are boiling wash and sterilize jars, rings and flats. We used pints.
• Add water to canner and allow it to begin warming. We used a water bath canner. You can use the method of pressure canning.

Process:

• Using a funnel in the top of the jar, add hot carrots and hot water from the stock pot to jars. Add 1/2 tsp of salt.
• Wipe the rims of jars and rings with a white towel soaked in vinegar.
• Add seal and ring.
• Place hot jars in the warm water in the canner.
• For water bath canning, allow jars to come to a slow boil and process for two hours. Allow jars to sit in the water when the stove is turned off for at least thirty minutes. Pressure canning time would be much less than water bath. Someone told me for pressure canning carrots they allowed theirs to process for thirty minutes.
• Remove the jars with a jar lifter and set the carrots aside on a towel to protect the surface of the cabinet or table.
• Once cooling process begins you should hear the coveted ping of the jars sealing.
• Add dates to the lids or labels. Allow to cool and store with your other canned goods.

The rabbits enjoyed the tips and pieces of carrots that we removed. The chickens enjoying the remains that were scraped away from the carrots. Everyone enjoyed some raw carrots and we will enjoy the canned carrots in many ways. I hope your family enjoys your canned carrots as much as we enjoy ours. Remember, when you find a sale on carrots, stock up and can them for the future! Thank you for stopping by! Remember to like, comment, and or subscribe! I am headed back to the kitchen to work up and preserve three large bags of kale! Recipe coming soon. Before you go, check out the following canning recipes that are time-tested! Canning Green Beans the Time-Tested Way (updated). We have canned beans like this for more than thirty years. Canning Savory Indian Relish this is a family favorite!! More recipes coming soon. Feel free to like, comment, subscribe or follow. God bless from our homestead in mountains of Kentucky!