So grateful for this vlog! Here in New Zealand we don't have pressure canners on the market, and overseas sellers are reluctant to ship them here. Impossible to get hold of, so we "rebel can" everything!! This is very do-able. Thanks!!
Hey Michelle! Your carrot seedlings look great and off to a good start. I wish I had thought to throw some carrot seeds down. The canned carrots came out great!! Loved the video, thank you!!!
I've done so much canning and looks like I will be canning until Christmas. No carrots canned yet but plan to. Winter is really a good time to can for us.
It doesn't matter how long or how hard you water bath anything, the boiling point of water only reaches 212 degrees, never the 240 degrees necessary to can low acid foods safely. Which can only be reached in a pressure canner. I plead with anyone who cares about their and their families' lives and safety to only follow tested and approved canning recipes. Botulism contamination in foods CANNOT BE SEEN, SMELLED, OR TASTED. Botulism poisoning can make you desperately ill, or worse. Why would you risk it??
For carrots slices and shreds use a food processor with the plate attachment without the blade it's such a time savor and wrist savor for you. I just realized this recently and was like wow and I've been chopping by hand this whole time haha.
Why do they need to cook for 3 hours? Once they get to 212° and a rolling boil, the water isn't going to get any hotter. Any existing botulism toxin is destroyed but the botulism spores are not killed at 212° no matter how long the jars are boiled so what is the advantage of boiling for 3 hours instead of 1 hour?
I fill my canner about an inch and a half over my jars put the lid on and let it boil for 3 hours. I haven't had to add water, however some people say they do add alittle hot water that they keep in a pot on the stove. Put your lid on and let it boil check it from time to time. Personally I've not experienced alot of trouble with water evaporating away.
Speaking only for myself I don't can more than I can use in 12 months. So whatever I'm growing in a spring or summer garden I try to use it up before canning again. If you buy a box of canning jars it will say 18 months shelf life on most vegetables
