Carrots Canned in Pint Jars
Ingredients
Directions
Prepare
Wash and scrub the carrots.
Blanch the carrots in boiling water for 5 minutes.
Dip the blanched carrots in cold water.
Pack and cover
Pack the whole or sliced carrots into sterilized jars.
Add 1 teaspoon of salt to each quart jar.
Cover the carrots with boiling water, leaving ½ inch of space at the top.
Process
Sterilize the jars for 2 hours.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Carrots
- The main vegetable; brief blanching softens them slightly so they pack well and hold their texture.
The step that matters
Leaving ½ inch of space at the top. Headspace must be right: too little space can cause liquid to bubble out during processing, while too much can leave air in the jar, which may prevent a proper seal and affect how well the carrots keep.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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