Preserving Fresh Carrots: Water Bath Canning Method 

I just used a jar the other day and they were perfect! I never even thought to record it but I definitely can!

@@selfsufficientmompreneur thank you I look forward to seeing that video. I'll subscribe so I don't miss out!! :)

@@dreamdesign2022 once i use them I will post the link to the video here also! Thank you for the sub!

@@selfsufficientmompreneur thank you for the update :)

you are more than welcome!

Exactly that! We don't have to complicate it. Im so excited for you! Let me know how it goes!

Yes, it can be used on other vegetables, but the water bath time does not differ based on the size of the jar and that is according to @makeitmake which is where I learned this method

sterilize the lids and helps them seal better. Vinegar creates a lower PH and increases the acidity of the food

lol quite simple!

ummmmm im honestly not sure. I have only done them this way

I'm going to jump in here and say no; carrots are high in ph, and need to be canned at 4.3 ph or less, or botulism can grow in oxygen-free environment; a pressure cooker is better for high ph veggies, but if you're water bath canning, you must do it for two hours if you include the apple cider vinegar/white vinegar in the jar, or for three hours without.

Yes! I only have a water bath canner! Ive never invested into a pressure canner

Less expensive pressure canner at Walmart. 16 quart around $80 with tax

I have only ever water bath canned as I just started my journey in it this year. I do not have a pressure canner nor do I want to invest into one right now as I am loving water bath canning. I like that either way cooks the carrots and then when you need them for a recipe or to just warm them with butter and seasonings as a quick side dish with a meal... you have options. But, if you dont like mushy carrots, which I am assuming you mean cooked carrots then thats totally perfect, just clean, cut and chomp LOL skip all the time of canning them.

@@selfsufficientmompreneur thank you for responding to my question I have been canning for almost 50 years now and I know botulism is a very real thing and I can appreciate that you put a little bit of vinegar in your carrots but because you are a new canner, I would highly suggest that you watch another RU-vidr called Rose red homestead for safe canning practices. There is an extreme uptick in botulism cases because of all the new canners out there since Covid and there is far too much renegade canning going on, and the results of it is deadly.. I am not saying that I am a purist when it comes to all of the rules put out from the federal government for sure and the Amish is a good place to turn for advice, but there is a science a healthy science to all of this, and I think it’s good to look at both ends and make your own judgment. Just some thoughts I wanted to share with you.

Thank you very kindly for sharing @@donnastormer9652

@@selfsufficientmompreneur I truly meant it sincerely , not with any criticism. When people start canning, they are building their future and their family so it’s best that we all do it as safely as possible.

I haven’t heard of a single case of botulism, not sure where this “uptick” is. I have a pressure canner and prefer water bath over pressure any day!! Back to Amish (Basics) is best For our farm. Thank you!

no! I did exactly as I shared in this video and they turned out PERFECT!

Yes and its so simple! The longest thing about it is the water bath! I love it!

Agreed! I love the “old ways”

thats okay! To each their own. If you dont agree with the technique, please do not use it.

This is true, but there are millions of canners throughout the world who can this way, without the approval of the USDA.

😂😂😂 why are you here?

The USDA is for sale to the highest bidder. Take a look at the changes in the food pyramid and the ag lobbyists in recent years.

If you don't feel comfortable with this method, please do not use it! We have been doing this type of canning for a while now, especially in my family and we are all alive and well. But absolutely, if you don't feel good doing this, by all means please DON'T!

Ive used this from families passing down recipes! I share what works for us and the pioneers that only had this way to preserve food for hundreds of years before pressure canning came around. I will say if you or any others watching dont agree with this or feel this is a "safe" practice, please do not follow this video! I appreciate your comment 😀

I am sure that if you but tinned carrots or potatoes from the supermarket they are put into the tin with salt water and then cooked, a similar way to this.

Not true

Heck I have even can butter lol am I still alive 😮