Long post, sorry. Want to make sure I did everything right!
Raw packed carrots and followed the healthycanning.com recipe.
I have a hard time understand what it means to “pack tightly” so I literally would put a few in, push them down real good, and add a few more until I had around an inch of headspace. I covered with boiling water but ended up having to remove a few carrots because they weren’t covered by the water. I put the jars in the canner with lids fingertip tight, put the canner lid on, allowed it to steadily vent for 10 minutes, added 10 pounds of pressure, processed for 25 minutes, took it off heat, allowed the button to pop down, removed weight and lid, and put the jars on a towel on the counter to cool. Did I do it the right way? And if so, is it normal to have this much water at the bottom of the jar?
by Dortiny27
4 Comments
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Looks good to me! This is how mine look usually.
Yes, mine look like this and when they cool overnight, they settle.
Looks great!
Not trying to denigrate the OP, but why can carrots? We get them fresh year-round, and they are super easy to peel and boil… which gets you to the same end result, right?