@@rossamkrautdoporto1571 we utilize this as a teaching platform. One comes to learn, so let’s dive right in. We’re not overly chatty folks anyway. Pertinent information is key. We appreciate your support. Blessings to you and your family.
Thank you, this will be my very first canning project. I'm trying to find out more about the initial 10 minutes of venting before putting the weight on. I don't want to over-vent but... !
@@lhatfield0786 The USDA recommends venting a pressure canner for 10 minutes before pressurizing it. Venting allows steam to escape, which removes air from the canner. To vent a pressure canner: Fill the canner and lock the lid. Leave the vent pipe uncovered or open the petcock (depending upon your canner). Heat the canner on a high setting until a steady flow of steam comes from the vent pipe. Maintain a steady flow of steam for 10 minutes. After venting, you can apply the pressure regulator or weight to the vent pipe. We would strongly recommend obtaining a canning book (new or used) that has the basic principles of home canning in it. It’s vital information. Ball Blue Book of Preserving is a great resource. Can be purchased for under $20 new.
Thank you for sharing. I've never canned carrots before. Went out to look over the raised bed of carrots after our frost. Sweet tasting and ready to eat.
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!
Sorry for the questions, in Africa we don't do canning but with how food is getting expensive l need to learn and started this. So if you do double deck the Mason jars 🫙 you only put water on the bottom jars 🫙 and how do the rest seal themselves then???
@@lifeiseverything9 pressure canning is a steam process. Only enough water is added to the canner to create steam inside the canner. Follow your canners instructions for the proper amount of water to add.
@OutdoorsandCountryLiving OK thanks I have ordered a pressure canner and Mason jars 🫙 it will be a while before I receive them , I will check once I receive it. Thanks
@@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 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.
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.
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!
The canned carrots are soft (and obviously already cooked), but not mushy. I cut ours on the chunky side for this purpose. I would drain the canned carrots, place in a baking dish, spray with avocado oil, season to your liking, and bake to heat through. The least amount of handling will be optimal. Never know until you try it!
@@OutdoorsandCountryLiving great info, thank you! I like to bake with olive oil, maple syrup, s&p and parsley. This should work if they are cut chunkier. Thanks again.
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.
Thanks for the response 😊 i am getting ready to can my first ever can of carrots this weekend. They're carrots i grew, so i really dont want to mess it up. @OutdoorsandCountryLiving
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.
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
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.
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!
In canning, there are two methods: hot pack and raw/cold pack. This is a raw pack/cold pack method, so no hot water is used to fill the jars. Everything is cold (jars, water, canner, water in canner). The carrots are room temperature or fresh out of the refrigerator.
@@OutdoorsandCountryLiving I really appreciate you explaining that to me cause I thought carrots from the fridge and room temp were done differently You totally helped me out. Will can my carrots from fridge tomorrow your way. Thanks again
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?
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!
Depends on the method used: hot pack or raw/cold pack. I raw/cold pack most of the things I can. The carrots are room temperature or fresh from the refrigerator. By the time I get them all cut up, they are room temperature.
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.
@@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.
Warmed up as a side, put them in with a roast and potatoes, soups, spiced baked carrots, casseroles, adding to homemade pot pies, skillet/one pot meals, stew, mash up to feed little children who are beginning to eat solid foods, etc.
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.
Thanks for posting. A simple instruction video where you showed everything, and no hours of talking heads saying a bunch of mumbo jumbo. Subscribed.
Seriously! More videos should be like this!
@@rossamkrautdoporto1571 thank you
Best video… no extra talking. Just the valuable info we need! Thank you!
@@rossamkrautdoporto1571 we utilize this as a teaching platform. One comes to learn, so let’s dive right in. We’re not overly chatty folks anyway. Pertinent information is key. We appreciate your support. Blessings to you and your family.
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.
Thank you, this will be my very first canning project. I'm trying to find out more about the initial 10 minutes of venting before putting the weight on. I don't want to over-vent but... !
@@lhatfield0786 The USDA recommends venting a pressure canner for 10 minutes before pressurizing it. Venting allows steam to escape, which removes air from the canner.
To vent a pressure canner:
Fill the canner and lock the lid.
Leave the vent pipe uncovered or open the petcock (depending upon your canner).
Heat the canner on a high setting until a steady flow of steam comes from the vent pipe.
Maintain a steady flow of steam for 10 minutes.
After venting, you can apply the pressure regulator or weight to the vent pipe.
We would strongly recommend obtaining a canning book (new or used) that has the basic principles of home canning in it. It’s vital information. Ball Blue Book of Preserving is a great resource. Can be purchased for under $20 new.
Great video straight to the point thanks for sharing 👍
Thank you for sharing. I've never canned carrots before. Went out to look over the raised bed of carrots after our frost. Sweet tasting and ready to eat.
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!
Straight and to the point . They look delicious 😋 Thank you 🙏🏻 🥕❤️
You’re welcome and thank you for your kindness.
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!
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!
Thank you! Great video.
@@doreensoutar5130 thank you for watching and for the feedback. Blessings.
Sorry for the questions, in Africa we don't do canning but with how food is getting expensive l need to learn and started this. So if you do double deck the Mason jars 🫙 you only put water on the bottom jars 🫙 and how do the rest seal themselves then???
@@lifeiseverything9 pressure canning is a steam process. Only enough water is added to the canner to create steam inside the canner. Follow your canners instructions for the proper amount of water to add.
@OutdoorsandCountryLiving
OK thanks I have ordered a pressure canner and Mason jars 🫙 it will be a while before I receive them , I will check once I receive it. Thanks
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.
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.
Thanks for your video. I'm hoping to can carrots as well, I love canning
You’re welcome! Thanks for watching.
loved the video
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.
How did you do your water bath carrots? I can only do wAter bath
What is the timing for pints
25 minutes at 10 lbs pressure. Adjust pressure if your altitude is >1,000 feet. See video description for altitude adjustments.
Thank you for sharing!
@@brendah4689 thank you for your kindness
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 can't find the link for your electric burner you used. Can you send me the link please
@@darlascrafts the details are in the video description, no link but detailed information about it.
@@darlascrafts try this link to Amazon.
a.co/d/b2wwsru
It should work. Let us know if you have any questions. Blessings b
Will this work for baked carrots when they come out of the jars or are they too soft? Thanks. Great video.
The canned carrots are soft (and obviously already cooked), but not mushy. I cut ours on the chunky side for this purpose. I would drain the canned carrots, place in a baking dish, spray with avocado oil, season to your liking, and bake to heat through. The least amount of handling will be optimal. Never know until you try it!
@@OutdoorsandCountryLiving great info, thank you! I like to bake with olive oil, maple syrup, s&p and parsley. This should work if they are cut chunkier. Thanks again.
So you leave the bands off? Have you ever had problems with carrot lids not popping?
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.
Thanks for the response 😊 i am getting ready to can my first ever can of carrots this weekend. They're carrots i grew, so i really dont want to mess it up. @OutdoorsandCountryLiving
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
Are they mushy when done ?
No, fully cooked but not mushy. Just right!
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.
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.
30 minutes for quarts but how much for pints ?
@@ericaperry1413 25 minutes at 10 lbs pressure or according to your elevation (if greater than 1,000 feet).
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!
I thought you had to use boiling water for filling your jars. Everyone tells you different ways
In canning, there are two methods: hot pack and raw/cold pack. This is a raw pack/cold pack method, so no hot water is used to fill the jars. Everything is cold (jars, water, canner, water in canner). The carrots are room temperature or fresh out of the refrigerator.
@@OutdoorsandCountryLiving I really appreciate you explaining that to me cause I thought carrots from the fridge and room temp were done differently You totally helped me out. Will can my carrots from fridge tomorrow your way. Thanks again
@@susandrwiega4342 you’re welcome
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.
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!
👍
Thanks!
Nobody tells us if the carrots are room temperature or cold.
Depends on the method used: hot pack or raw/cold pack. I raw/cold pack most of the things I can. The carrots are room temperature or fresh from the refrigerator. By the time I get them all cut up, they are room temperature.
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.
What do you use these for? in soups? "various recipes" is not really helpful obviously.
Warmed up as a side, put them in with a roast and potatoes, soups, spiced baked carrots, casseroles, adding to homemade pot pies, skillet/one pot meals, stew, mash up to feed little children who are beginning to eat solid foods, etc.
I use them for soups and roasts. Also, for healthy homemade dog food.
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.
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.