Canning Carrots | Raw Pack | GOOD BEGINNER CANNING PROJECT
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- Опубліковано 8 вер 2022
- Canning carrots is one of the easiest foods to preserve. This is a good beginner canning project. We use canned carrots in a variety of ways (soups, mashed up in carrot cake, by themselves, with a roast and potatoes, or just to sneak into other dishes when you're trying to incorporate more vegetables. Fill your pantry shelves with shelf-stable foods!
Visit our website:
www.freedomharvestfarm.com/
Our canning process meets modern recommended methods. Check out this website, healthycanning.com, for more information.
Altitude Adjustments for Pressure Canning:
0 to 1,000 feet, 10 lbs of pressure.
1,001 to 2,000 feet, 15 lbs of pressure.
2,001 to 4,000 feet, 15 lbs of pressure.
4,001 to 6,000 feet, 15 lbs of pressure.
6,001 to 8,000 feet, 15 lbs of pressure.
8,001 to 10,000 feet, 15 lbs of pressure.
FAQ: What is the shelf-life of home-canned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.
#canning #foodpreservation #homesteading
Our portable burner is made by Cadco/Broil King, a solid cast burner in stainless housing. Model PCR-1S, 1500 watts, commercial cooking appliance. Purchased from Amazon.
Why we store our home canned goods without the bands/rings on the jars:
1. The rings are designed to keep the lid on during the processing and cooling phases of canning. Beyond that, they serve no purpose. The lids/seals are held on by suction, not the bands/rings.
2. If the bands/rings are left on the jars, this could result in a false seal, causing the contents to spoil.
3. Bands/rings eventually rust if left on the jars, making them quite difficult to remove.
4. It's a proper technique and a safety issue. - Навчання та стиль
Thanks for posting. A simple instruction video where you showed everything, and no hours of talking heads saying a bunch of mumbo jumbo. Subscribed.
I have watched seven videos about canning 🥕 carrots. Yours is my favorite by far! Thanks so much!
We appreciate your feedback, thank you! We wish you many blessings and good health in this coming year.
Great video straight to the point thanks for sharing 👍
loved the video
Thank you so much for posting this. I'm so intimated but I said this year I'm going to learn how. ❤
You’re welcome! Let us know how we can help you succeed. Don’t let it intimidate you, it’s not rocket science, lol.
Straight and to the point . They look delicious 😋 Thank you 🙏🏻 🥕❤️
You’re welcome and thank you for your kindness.
Nicely done and easy to follow your directions. Thank you.
We appreciate your feedback. We wish you well in the days ahead!
What a fantastic video you were wonderful in the description of details I’m not scared to use my pressure canner for my first time
Glad it was helpful! We appreciate you letting us know. Blessings to you!
Thanks for your video. I'm hoping to can carrots as well, I love canning
You’re welcome! Thanks for watching.
I was just given several pounds of carrots. I will be canning them tomorrow
That’s great!
Such an excellent video well done
Thanks for watching!
Those look so good and you made it look easy. I’m gonna give it a try 🤗
The most time consuming step of it all is chopping the carrots. It’s really pretty easy. Thanks for watching!
@@OutdoorsandCountryLiving Looks lovely. I like to cut mine smaller particularly if the carrots are big. I like to cut them in 4's and more fit in the jars. It does take more upfront time, but they are the prefect size for stews and dishes.
I am terrified to try pressure canning. But this video is so exact and simple to follow that I am thinking of giving it a try. Thank u!
Don’t let pressure canning cause you fear, it’s nothing to be afraid of. Understanding your pressure canner and the fundamental function of it is step one. The rest is easy. Let us know how we can help. Happy Canning!
@@OutdoorsandCountryLiving im personally scared of eating things I've canned 6 months ago and then get sick! i have 4 pressure canned mixed veggies and 2 pints of carrots. Nervous of a false seal, but i did the spoon tap test and i can pick them up by the top, also theres no popping. AND IM STILL nervous lol
@@ashleym.6230 we routinely eat our canned product that’s well over 6 months. Sometimes years depending on what it is. We would not be scared based on what you describe. Typically is something is bad your nose will tell you as well as it looking bad. It’s something you will continue to learn and build confidence with. Let us know if you have any questions we can help with. Blessings!
Hi there! Love your videos. I was wondering if you do potatoes the same way...meaning, do you raw pack potatoes and process with cold jars/water, etc? I have about 30 pounds of potatoes I want to put away and have never done them before. Thanks!
Hello! We do can potatoes but it’s a slightly different approach. Unfortunately we don’t have a video on canning potatoes (yet) but here is a nice short and sweet video of the exact process that we do. This won’t lead you astray! ua-cam.com/video/GmfUxnZn8qo/v-deo.htmlsi=wzIiI3kfei1hHxIa
Blessings to you and your family!
I have only done water bath canning. I am so intimidated to use pressure canner. You have given me optimisms about pressure canning. You made it look so easy.
Don’t be intimidated, it’s really pretty easy. Give it a try to boost your confidence!
I was also terrified of the pressure canning, but took the plunge last yr. Not as scarry as you imagine in ur mind, amd so easy. Just pay attention to what ur doing and follow the directions and you will do fine.
👍
Thanks!
Was it plain water you put into the jars. I don't have a pressure canner how long could I boil it for
I used our private well water, straight from the tap, (plain water) in each jar. If you have municipal water, use filtered water as the treatments used in that water can cause problems with canning. As for canning carrots and other low acid foods, pressure canning is required. Water bath canning is not recommended for low acid foods, it’s only used for high acid foods. Check into an affordable pressure canner, such as Presto brand, if this is something that you are considering.
could you please give me info on website where you bought the carrots
Azure Standard is where we purchase organic products from. They have drop points across the country, product is not delivered directly to your door. Check them out at azurestandard.com
How long do they last on the shelf?
Hello there!
FAQ: What is the shelf-life of home-canned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. But when in doubt, throw it out.
Are they mushy when done ?
No, fully cooked but not mushy. Just right!
Are these cooked through when opening? Do they taste like pickled carrots or just plain cooked carrots?
Yes they are cooked but not mushy. The carrots are plain, not pickled (hence canned in water, not vinegar). Side note: pickled items and other highly acidic foods are only water bath canned, not pressure canned (low acid foods). We appreciate you watching!
How long do they store for?
FAQ: What is the shelf-life of home-canned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. Obviously this isn’t ideal but does happen from time to time. When in doubt, throw it out.
@@OutdoorsandCountryLiving Thank you! Followed your video and was able to can 10 half quarts.
Thanks for the video. But you didn't debubble.😮
We typically don’t “de-bubble” larger food items (carrots, green beans, potatoes, squash, pickles, beets, etc.). The water or brine can typically get around these foods without the need to “de-bubble”. In all of our 27 years of home canning, we’ve never had issues by not doing so. Usually don’t have lid/seal failures unless it’s a faulty lid/seal. To each their own. Your kitchen, your rules. If there is an obvious gap in the food contents, then of course we will address that. We wish you many blessings!
When you mention that you wash the jars, and that carrots are a little sticky...I'm wondering why the outside of your jars are sticky? I've only canned meat before, but soiled jars usually means that the jar was overfilled, or there was siphoning. Neither being a desirable outcome. The National Center for Home Food Preservation says 1" headspace. Your jars were filled well beyond that. Would that not be the reason? In my experience and reading, you only want air to escape the lid, not the contents. Food under the lid can compromise the seal over time. They also say for raw pack, to use hot liquid. Not trying to be Mr Critical, but I'll be canning carrots for the first time here in a couple weeks, so I'm gathering information.
Hi there. You can leave more headspace if you want or need. Even with 1” of headspace you will sometimes get some content that comes out under the heat and pressure when canning. We always like to wash jars off so they are clean on the shelf. Coming from a long history of canning ourselves, parents and grandparents we tend to do what works for us and is proven success for our needs. There are lots of options out there in canning just as with anything. Lol. With raw pack you could use hot liquid but it will still have to be put in the canned, heat to build pressure and then process for the appropriate time. With cold pack we are heating everything together and it still has to get to temp/pressure for the processing time. Again, you can do hot if that’s what you prefer. We normally can venison, chicken, pork sausage and some beef with no issues at all. The great thing about canning is you have flexibility and choices. I’d say try your carrots with the 1” headspace and then do a jar with a different amount and see what you get. Do what you like and what you want. It’s a great option to have. 🙂 Good luck and let us know how you do. If any questions we can help with let us know. Blessings to you and yours.
You're right. There's so many things about this video that are NOT safe canning advice. Sad, that there's so much of this out there.
@@Drea_Maylenn A lot of things people do in canning that is outside the parameters of what the experts advise, is not necessarily unsafe. It's just that the procedure, or item being canned, has never been tested in the lab...so they can't say "yes, this is safe". So, you take your chances.
The issue with headspace I mentioned, is not a safety issue. It only effects the integrity of the seal. So nothing unsafe there.
@@Drea_Maylenn Yes there are many video's out there because it is really safe, just not always according to the American canning guidelines. Many centuries and decades people canned like this, safely. If you aren't comfortable with it then by all means don't do it, but it doesn't mean it isn't safe or effective.
why did you leave the peel on?
We never peel carrots, personal preference. The skin holds many vitamins/minerals. These are organic carrots that weren’t grown with any chemicals.
ok Thanks , I peel mine but might leave them on when canning .@@OutdoorsandCountryLiving
@@annewheadon7396 If you scrub them well and it wasn't exposed to chemicals then it's still ok.
I canned carrots last year. They were very mushy. I tossed them out. How can I have non mushy carrots
Use regular sized carrots (not baby) and try cutting them in larger/wider slices. If using baby carrots, try leaving them whole. Canned carrots are soft once canned but shouldn’t be mushy. How long did they process in the pressure canner?
Have you ever added Alum, like some do with pickles?
@@sallykolinka1555 no, as we don’t want to consume aluminum.
I have found Azure is a rip off shop.
That’s unfortunate. We’ve never had any issues with the products or service.
@@OutdoorsandCountryLiving They are stealing you blind.
@@colinvoss8484 how so?
@@OutdoorsandCountryLiving I love azure standard. Gotten many good items at low cost and lovely.