Preserving recipe
Pressure canning sliced carrots
A simple vegetable store made from sliced carrots. Practical as a side dish, soup ingredient or base for quick meals.
25 min.
20 min.
16
8
Easy
Ingredients
2.8 kg carrots
2.5 l water
25 g salt optional
Do not add before canning:
butter, milk, cream, flour, starch or other thickeners.
Method
2. Bring the water with optional salt to the boil.
3. Pre-cook the carrot slices in hot water for 3 to 5 minutes.
4. Pack the hot carrots into clean canning jars.
5. Fill with hot cooking water and leave sufficient headspace.
6. Wipe the jar rims clean and close the jars.
7. Process only in a pressure canner according to the device instructions and tested times for carrots.
8. Heat thoroughly before eating.
Storage
Store in a cool, dark and dry place. After opening, keep refrigerated and use quickly.
Shelf life
When processed correctly in a pressure canner, usually shelf-stable for up to 12 months.
Safety note
Carrots are a low-acid food and must not be canned in a water bath. Use only a pressure canner. Do not add dairy products, flour or starch before canning.