We had a 5 gallon bucket full of 3 different varieties of carrots. This amount made 7 quart jars.
1. Prepare pressure cooker, jars, lids, and rings: Start your water in your pressure cooker (get it boiling). In a separate large pot, boil water. In a separate saucepan, keep your lids and rings warm. Place your jars in the sink and fill with hot water.
2. Prepare carrots. Wash, peel, and cut your carrots. You can either slice, dice, or leave whole. We chose to dice 1/4 inch pieces.
3. Dump water out of jars. Place diced carrots into your now warm jars, leaving 1 inch of space at the top. Add a 1/2 teaspoon of canning salt. Cover carrots with your boiling water from large pot, leaving 1 inch at the top.
4. Remove air bubbles, wipe rim, center lid on jar and screw on ring. At this point, the water in your pressure cooker should be boiling. Place jars in pressure cooker, ensuring they are completely covered with water.
5. After placing lid on pressure cooker, wait for air lock to secure. Do not place pressure regulator on pressure cooker until the air vent is down. Once air vent is down, wait for pressure to build to 10 pounds on pressure gauge. Once at 10 pounds, cook for 30 minutes. adjusting temperature as needed to keep at 10 pounds.
6. After 30 minutes, shut stove off. Wait until pressure is down to 0 PSI before removing pressure regulator and lid.
7. Remove pressure cooker lid, remove jars. Wait for jars to pop before storing. If a jar does not pop (we had one that did not for some reason), place in fridge to eat within a few weeks.
Every Christmas we make clam chowder. A jar of these carrots will be perfect in it! I also make a lot of casseroles. These will be so yummy in them!
Next up, potatoes, applesauce, and jam!