Canning Carrots

[jaloola]

Oh great canning masters, I seek your wisdom and experience...

I make some kick ass dilled refrigerator carrots that are crunchy and tasty. Unfortunately, they only last about a month. So I tried my hand at some pressure canned carrots for their long shelf life. I called this batch "the carrots of disappointment" because they were so soft with not a bit of crunch left BUT the flavor was good.

How do I get long shelf life, crunch and awesome flavor in one jar?! There must be a way...

 

[jaloola]

Thank you Mods for moving me to the right spot.
Not sure how I missed the recipes section...

 

[ranchhand]

I haven't a clue about not having them cook during the canning process. But..... if you could share your recipe, I'd be mighty grateful.... please?????

 

[jaloola]

Quote:
JALOOLA'S FANTASTIC DILLED CARROTS

1 Lb Carrots
1 1/4 cup water
1 cup cider vinegar
1/4 sugar
2 garlic cloves (lightly crushed)
1 1/2 teaspoon Dill seed
1 1/2 teaspoon kosher salt
2 bay leaves

Wash, peel and cut carrots to size
bring a pot of lightly salted water to boil and add carrots.
simmer carrots one minute and then rinse in cool water

bring ingredients for brine to a boil then reduce heat to simmer for a few minutes.

Put carrots in jars with a sprig of fresh dill then pour in the brine.
Let it cool on the counter top and then refrigerate.

They last about a month.

 

[MeatKing]

We use the same recipe for our dill carrots as dill pickles.. Our trick is to soak the carrots in ice water, for at least an hour..
Do you have a dill pickle recipe you use for canning? Just do the excact same.

 

[KenK]

How long did you process them at pressure? No matter what recipe you use, I think they are going to get soft with just a few minutes of processing.

I'm not sure that they need pressure canning, maybe look for a water bath recipe.

 

[BettyR]

If the acid level is high enough then a water bath will do.

http://www.simplycanning.com/pickled-carrots.html

 

[ranchhand]

Quote:
JALOOLA'S FANTASTIC DILLED CARROTS

1 Lb Carrots
1 1/4 cup water
1 cup cider vinegar
1/4 sugar
2 garlic cloves (lightly crushed)
1 1/2 teaspoon Dill seed
1 1/2 teaspoon kosher salt
2 bay leaves

Wash, peel and cut carrots to size
bring a pot of lightly salted water to boil and add carrots.
simmer carrots one minute and then rinse in cool water

bring ingredients for brine to a boil then reduce heat to simmer for a few minutes.

Put carrots in jars with a sprig of fresh dill then pour in the brine.
Let it cool on the counter top and then refrigerate.

They last about a month.

Oh thank you, I love carrots and I love dill, so does DH.

 

[donrae]

Plain carrots MUST be pressure canned. Pickled carrots should be able to be done in a water bath, probably 20-30 min, just like cucumber pickles. Those stay crunchy, seems like carrots should, too?

 

[Katy]

Quote:
JALOOLA'S FANTASTIC DILLED CARROTS

1 Lb Carrots
1 1/4 cup water
1 cup cider vinegar
1/4 sugar
2 garlic cloves (lightly crushed)
1 1/2 teaspoon Dill seed
1 1/2 teaspoon kosher salt
2 bay leaves

Wash, peel and cut carrots to size
bring a pot of lightly salted water to boil and add carrots.
simmer carrots one minute and then rinse in cool water

bring ingredients for brine to a boil then reduce heat to simmer for a few minutes.

Put carrots in jars with a sprig of fresh dill then pour in the brine.
Let it cool on the counter top and then refrigerate.

They last about a month.

Oh thank you, I love carrots and I love dill, so does DH.

They sound yummy.....going to have to give them a try.