New here. Canned carrots for 15 min with steam canner. Fresh grown. Washed and peeled. Really tight seals. I know the whole botulism deal. My assumption is these are safe short term. Anyone steam can vegetables plain? I am already of the idea I need to get a pressure canner even though I just purchased this steam canner.
by Glockguy07
3 Comments
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These are not shelf stable. They need to be pressure canned for 25-30 minutes depending on the size of the jar.
https://nchfp.uga.edu/how/can/canning-vegetables-and-vegetable-products/carrots-sliced-or-diced/
Steam canners are great for certain things like jams, jellies, salsas, and other high acid foods, so it is absolutely not a waste to get a steam canner in addition to a pressure canner. But no, these should not be stored on the shelf for any length of time. Botulism can develop even in just a short time. These should be kept in the fridge or freezer. The steam canner does not preserve them.