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Wednesday, August 17, 2011

Carrots and Potatoes - Canned

Last night while I was waiting for the meatloaf and chicken to can I went through the fridge cleaning stuff up and throwing stuff away. I noticed I had 3lbs of carrots sitting in there. I guess I bought too much for the jardiniere and it was only 50 cents for the bag maybe even less.

I certainly didn't want it to go to waste. I also had 5 lbs of potatoes that had gone on sale for 90 cents. The pressure canner time for carrots is 25 minutes and the pressure canner time for whole small potatoes is 30 minutes. I figure since I ran the potatoes through the slicer 25 minutes is completely safe. This is my OWN calculation - proceed at your own caution. I just don't like "empty" space in the canner - so if I can find something to can that are the same times or approximate times I go for it.

Before you start preparing everything

Peel wash and chop carrots.
3 lbs raw = 5 pints canned
soak in water

Peel and chop potatoes.
8 lbs raw = 8 pints
rinse and soak in water

I actually prepped all this the night before while waiting for the meat and chicken to can and left it out overnight. As long as they are submerged below water they will keep their color.

Wash your pressure canner and lid.













Wash jars,lids, caps and set aside.













add vinegar while water goes to 2nd fill line. Set hot water filled jars in canner and put on burner. Set to high heat.











Set out tools making sure it's all clean.













Remove jars from heat.













Pour water onto lids.













Set jars aside













Start water boiling. 8 pints takes a lot of boiling water so make sure you boil a lot.












Drain the Carrots.
Leave the Potatoes in water.












Pack to the 1 inch mark.
I tapped the bottom of the jars on my palm to get the vegetables to really settle. It worked really well rather than tapping it on the counter.










Fill the jars and tap them to get a good pack.













I like to add 1 tsp of salt.
Some people say oh the iodine is bad for you - uh yeah tell that to the people at Fukushima.











Fill with hot water.
I did mine a bit past the 1 inch mark.
Then run the non metal spatula around the edges to remove any bubbles.

Pressure can for 25 minutes at 10lbs pressure after the nipple pops and you vent it for 7 minutes.






I really like how these came out. I really also use canned potatoes - it's quick for flash frying into eggs when I make breakfast.

Happy prepping!

2 comments:

  1. You are just a canning fool and what better type of fool to be huh ?
    You go girl!

    ReplyDelete
  2. @ Pelenaka: HAHAHAHAHAHAA I just started laughing til tears came out my eyes - you have NO idea...I am addicted to the Fsst Fsst Fsst of the canner!

    ReplyDelete