Get a sizable quantity of carrots given to you by some generous person
(you know who you are)...Thanks a Million! We will be eating
on these all winter long.
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| 1. Wash. This is only 1/2 of what I received. I had already "skinned" the other 1/2 before I remembered to take a pic. |
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| 2. Peel or Skin carrots. |
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| 3. Slice, chop or julienne. Set aside. |
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| 4. Wash Jars in hot soapy water. |
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| 5. Rinse well and let drain. You do not have to keep them hot unless you are going to pre-cook your carrots and pack them hot into the jars. I do not do that step. I Cold Pack mine. |
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| 6. Fill jars with carrots. |
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| 7. Add 1/4 teaspoon salt. (optional) |
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| 8. Fill with water, leaving 1 inch head space. |
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| 9. Use chop stick or wooden skewer to remove air bubbles. You might need to top off with a little more water to keep it at 1 inch head space. |
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| 10. Wipe rims, add lids and rings, then place into Pressure Canner with recommended amount of water for your canner. Yes, my canners are OLD...The larger one is a Burpee Aristocrat Cooker. The smaller one is a 1930's Kook Kwick Steam Pressure Cooker Canner. |
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| 11. Close and bring to pressure (10 lbs.) according to the directions for you canner. Hold at 10 lbs. pressure for 30 minutes for quart jars. I did quarts. Turn off heat, let canner pressure come down to zero on its own. |
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| 12. Beautifully Home Canned Carrots. All ready for consumption this winter. |
2 comments:
Hey there! I found your post while searching for information on Kook Kwick pressure cookers. I bought one at a thrift store but there is not a owners manul or instructions on how to use it. Could you help me? I have another pressure cooker that has the weighted rocker type thing on top but have never used this type before. Any information would be great. Thanks so much!!
Definitely going to try canning carrots this season! Thanks for the instructions!
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