At the beginning of the month we were blessed with at TON of carrots leftover from Halloween. Actually, they were Scarrots, individually packed baggies of baby carrots for trick-or-treaters. (I’m sure the kiddos loved that idea!)
Included in the treats were glow-in-the-dark temporary tattoos… which made this project fun for my kids. Their job: to open as many individual baggies as their little hearts desired and dump the carrots into large bowls.
Their payment for each empty bag: glow-in-the-dark tattoos. It was a beautiful business arrangement. More like a treasure hunt for them! We all sat at the table unwrapping carrots for an entire morning. Much to my delight, the kids were SO into it.
I don’t know how many bags of carrots we opened. Boxes and boxes of bags and bags of carrots. It was such a blessing! Since the carrots were past their “use by” date, some of them were a little yucky, and most of them were drying out. No big deal though. We just picked out the bad ones. The dry ones would perk up again once canned. They still snapped nicely so I knew they were good.
I was excited to have something to can again.
To can these carrots I used the raw pack method. I don’t know if it affects the taste compared with hot packing, but this was just easier for me.
First step: Fill clean, hot jars with raw carrots, leaving 1″ headspace. Note: If using regular sized carrots, you’ll need to wash, peel and cut the carrots before packing the jars. It helps if you tap the jar lightly on the counter to help settle the carrots and pack them in tighter.
Optional: Add 1/2 tsp salt to pint jars; 1 tsp salt to quart jars.
Next, fill the jars with boiling water, leaving 1 inch headspace. Tap jars again, or use the handle of a wooden spoon to help remove trapped air bubbles.
Wipe the rim of each jar with a wet rag, and assemble the sterilized lids. The Tattler lids were not difficult at all to assemble. You just put the rubber ring onto the plastic lid, place it on the jar, and screw on a regular metal band.
The only difference really is that once you have tightened the lid, you are supposed to turn the metal band back counter-clockwise 1/4 inch to allow for venting. Very simple.
Carrots need to be pressure canned. Process pints 25 min. and quarts 30 min, at 10 lbs pressure.
Once the jars are done, remove from the canner and allow to cool. Check lids to make sure the seals are intact. Out of the 16 jars I filled using the Tattler lids, 2 of them did not seal properly. I’d say that’s a good turnout, considering that regular canning lids will not properly seal occasionally as well.
“Thanks for the review and feedback. While reading your review, I noticed you mentioned 2 jars did not seal. I also noticed you did not mention the need to tighten the metal bands after removing the jars from the canner, which is likely the reason your jars did not seal.
We recommend you apply the metal band until finger tight, then back it off slightly (1/4 Inch) to ensure it is not too tight, thereby allowing pressure to escape during processing. Immediately upon removal from the canner, the metal band needs to be tightened firmly. Doing so will ensure a proper seal. Try that next time and you should have no failures.”
After two days of opening bags of carrots and canning non-stop, I ended up with 26 quarts of baby carrots. It would have been so nice to have a couple of canners going at the same time. It takes forever to get one canner load done!
We were so thankful for the carrots though. And the kids were stoked with their fun tattoos. Thanks to my friend Taya who totally hooked us up!!
I am so in love with these lids. Now I just need about 300 more!
A city girl learning to homestead on an acre of land in the country. Wife and homeschooling mother of four. Enjoying life, and everything that has to do with self sufficient living.