Directions
To start this canned carrots recipe bring a small pot of water to a boil in which to blanch the carrots.
Prepare 3 pint jars. Place lid(s) in a small pot of water and bring to the barest bubble to soften sealing compound.
Peel carrots and trim to fit jars. Cut into thin sticks.
When the water comes to a boil, drop in the carrots and cook for either 90 seconds if you plan on canning your pickles, or 3 minutes if you’re making them as refrigerator pickles.
When time is up, remove carrots from water and run under cold water to stop cooking.
Combine vinegar, water and salt in a small saucepan and bring to a boil.
Place spices and garlic cloves into the bottom of the jar or jars.
Pack carrots sticks upright in jars.
Pour the boiling brine over the carrots, leaving 1/2 inch headspace.
Tap the jars gently to remove air bubbles.
Wipe the rims and apply the lids and rings.
If you’re canning the pickles, process them for 15 minutes in a boiling water bath.
When time is up, remove jars from canner and let cool.
Sealed jars can be stored in a cool, dark place for up to one year. Refrigerator pickles should be placed in the fridge as soon as the jars are cool.
Ingredients
Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
Unless otherwise noted, user-submitted recipes have not been tested by the Mrs. Wages® test kitchen and are not endorsed by the Mrs. Wages® brand or by KPFG. For more information, please read the legal notice.
Ingredients
Directions
To start this canned carrots recipe bring a small pot of water to a boil in which to blanch the carrots.
Prepare 3 pint jars. Place lid(s) in a small pot of water and bring to the barest bubble to soften sealing compound.
Peel carrots and trim to fit jars. Cut into thin sticks.
When the water comes to a boil, drop in the carrots and cook for either 90 seconds if you plan on canning your pickles, or 3 minutes if you’re making them as refrigerator pickles.
When time is up, remove carrots from water and run under cold water to stop cooking.
Combine vinegar, water and salt in a small saucepan and bring to a boil.
Place spices and garlic cloves into the bottom of the jar or jars.
Pack carrots sticks upright in jars.
Pour the boiling brine over the carrots, leaving 1/2 inch headspace.
Tap the jars gently to remove air bubbles.
Wipe the rims and apply the lids and rings.
If you’re canning the pickles, process them for 15 minutes in a boiling water bath.
When time is up, remove jars from canner and let cool.
Sealed jars can be stored in a cool, dark place for up to one year. Refrigerator pickles should be placed in the fridge as soon as the jars are cool.
