HOW TO CAN CARROTS ~ YES YOU CAN CAN!

welcome everybody welcome back home stay at heart and today in this video we are getting started on our next batch of canning and we are going to be canning Karis y'all stay tuned [Music] [Music] alright y'all so in Canning carats this is gonna be the most simplest processes one of them I already have green beans in the canner and they are getting ready to get canned up they already on the way so we're moving on to carrots so we're gonna start getting the carrots together I have carrots here they don't look so good but they're gonna be good right I'm just gonna get these peeled up and I'm gonna show you the process I have about 20 pounds of carrots right here so this should give me maybe about 5 to 7 quart jars to 20 pounds we'll see and I also have my trusty mandolin I am NOT gonna be cutting up all the carrots by hand with no night so we are going to be using our mandolin but first we got to get them all healed up okay so I just have my regular peeler and I also have my dad my baggies with the with the green bean mix I mean with the green bean stuff in it and I'm going to be throwing all the peels in here and this is going to be going again to the compost pot so we're just gonna go ahead and get these carrot peeled now some people don't peel their hair some people just wash them and scrub this in real good but and then they just cut them up that way but I don't want to do that I don't want the skins I'm just gonna kill mine it's up to you how you do it but I prefer killing these carrots came from a farmers market and I've had them for about a week in the bag so they don't look the best see that see the spots on them but when you peel it comes right off no harm no foul I'm just gonna get my Cuba I bring our back when I'm done with this you don't want to watch this part right so y'all stay tuned or kin along with me okay so you if you're panning along with me go ahead and get your camp your carrots all filled up as well and we'll meet back here in a moment y'all see that spot right there I'm not gonna throw away this here for that my mama would be like you're not gonna throw that whole thing away just for that one this don't you throw that away just cut that poet off cut them oh it up y'all my mama it's known for this in a pen you don't throw away stuff because it look bad yeah cut that part up all right so I got the carrots all peeled up and now I'm just cutting off the ends I don't like leaving the ends of the carrots on right so I just cut off the tips of my carrots and that way just feel more comfortable but cutting off the tips alright y'all so now we're going to go ahead and get these carrots sliced up and get them ready for canning a lot of goodies for the chickens that gahan blood is stuff yeah y'all okay carrots are cut and now it's time to get them so Lysa and all I'm going to do is use my mandolin to get them cut up if you don't have a mandolin of course you can slice these by hand but if you do have a mandolin it makes it go a lot faster and your slices are even as well so I'm just going to use this to get them all set up and I have mine on okay the carrots are all done 20 pounds cut and ready to be came before I can them I'm going to take them over to the sink and give them a nice rinse and dry strain them off real good and then outline there and show what I'll do next okay all right y'all I'm back and it's time to get the carrots in the doors I just pull my jars out of the oven these jars are nice and warm to the touch what I'm gonna do now is we're gonna get my carrots add it to the jars okay and put that there and I'm literally just gonna scoop up carrots give them in the jars like so y'all this is such a simple process I mean it's just as simple as this the carrots have been sliced with that mandolin and I'm dropping them in just giving it a shake they're probably got a few too many in there that's okay I'll add them to the next jar see how simple this is and I am doing pint-sized jars because a lot of my carrots will primarily be used for adding to other meals so a pint sized jar will be more than enough and in the event that I might need two pints well that's fine I'll use two pints but I don't think I will be needing a quart of sliced carrots yeah I don't think I'll be needing a sword of sliced carrots it's just gonna be the pints yeah see how easy that is oh that is so easy it's getting them all filled up that dog store barking all right and what not sure I'm a person I'm gonna get out of this ten pounds but he's looking pretty promising oh I'm just gonna give these up some space yeah we have some space move them around drop that one in there all right and that's that and then I'm gonna grab some more jars and get them all filled now before I do this I'm gonna actually go ahead and get these filled with that norm water while the jars are still kind of hot and again then we'll get these inside of the pressure canner so let's go ahead and get some water and right now grab my water and my ladle and we'll get actually you all that we do this before we do that I'm gonna add maybe like 1/4 of a teaspoon of salt to each one of these this is not a requirement but I'm putting it in there just again with a little bit of flavor in the event we just have to eat carrots okay it's some flavor oh right now we're going to get the water at it this water is nice and warm as well yep get all of these ladled in and it don't take much either but these little plank siding jars now I'm gonna leave about an inch of head space for these okay and in case you don't know what hits facing is I'll tell you what that is here in just a second okay because the heads facing for different product could be very different depending on what you're canning the his space could be an inch it could be a quarter of an inch it would be 1/2 inch but for carrots it's going to be a 1 inch head space okay moving on now these are so even to do get these babies all done here okay got one more to do two more to do and you can feel pretty season your carrots however you see fit alright you can season them but I'm not doing that I just added a little bit of salt but you can add all kind of flavor so now I'm just gonna put this down in and D bubble my carrots and get any air pockets out of the way this is a very important step y'all very important okay alright let's finish getting these two bubbles okay so now the water level dropped a little bit so I'm just gonna add a little bit more to bring that back to where it needs to be okay you didn't even take a lot okay I have my little vinegar here I'm gonna get that in the vinegar and remember the D bubbling is done but now we got to wipe these jars down make sure that there's nothing around the Rings the rims of these jars okay nothing that will prevent this from sealing the last three yeah and also if you're new to canning I didn't save this previously but if you're new to canning you always want to check your jars before you start okay cuz you want to make sure your jars don't have any nicks or cracks around them okay because if they have a nickel quick whoa your jar is not going to seal and you will have wasted all of that time all of that hard work and energy canning product that would not seal okay so now I have my lids here they've been simmering in that warm water there and I'm going to go ahead and grab this firstly it and put that on and I will say that of course ball says you don't have to do this anymore but y'all go I am going to continue to do this to my lids I'm going to continue to sterilize my jars in spite of what they say okay all right yeah I'm gonna do it in half cuz this mop her right out to you all right y'all now I'm gonna put the rings on now I'll say this without the Rings they're not new but you can reuse these rings the bands is what they're called you can reuse those okay and I'm putting these on you're gonna reuse these I'm putting these on fingertip tight I'm not grinding down on these two where they or just absolutely too tight oops so those are going to be finger to tight and then we're going to take these and get them in the pressure canner look at how beautiful that looks y'all and that gorgeous tan carrots number one actually they're not hot anymore so I can just grab them with my hands and put them down in there they're warm but they're not hot alright you also the first set of jars are in the canner but I need to show you something because I have more jars to put in so let me show you this okay so because I'm going to be putting more jars in the canner and stacking them you can't stack on top of jars in a pressure canner okay if you're new to canon you can't do it that way you're gonna need another rep like this I have one rack already in the bottom of this canner that the jars sit on and if I'm going to be stacking my pipes then I need another rep so I'm just gonna simply place this rep right on top of those jars and now this is ready for me to add more pint sized jars to my pressure canner okay so now if you're new to Canada this is only for pressure canning okay you don't want to double step jars when your water bath canning this is only for pressure canning okay so now we're gonna get the rest of the carrots done get them stack on top so we get to show on the road all right y'all deep bubbling the carrots what I'm gonna do now wipe down the rims don't forget that part y'all get them all right wipe down pay and now we're going to get our lid so on bands are on it's time to give them in the camera all right you all so now carrots are inside this is going on top let me show you see that and this goes right here on top just like so now let's get the carrots in last one that beautiful in that gorgeous let's get it in there okay all of our pints are in the court I was wrong about how many of these holes so as you could see 20 pounds of carrots has given me 15 punch okay now I'm gonna crank up my heat I got this on high and I got it make sure that it's balanced and that it is centered on the eye of my stove here and now we're gonna grab my lid and because I just finished canning about 4 quarts of green beans I know that this is clear I've already checked it there's nothing stopping my nipple from popping in and out so now I can go ahead and get this on the camera and then I can give that a close pull that tight and now we just got to wait for this to start venting so once it gets hot hot enough inside this is gonna start venting I'm gonna bring y'all back into second alright you all my nipple here is up in the back that's letting me know that the pressure has built in the campus and it's building in the canner and now we're bitching we have a steady flow of steam going here I'm going to set my timer for 10 minutes because this has to bet 1000 minutes once into the inventing I'll come back and add my pressure regulator right here on top of this vent pipe and then we'll get this brought up to pressure and I'll bring you back and show you what that looks like y'all stay tuned alright you all the timer has gone off it has been set for 10 minutes I'm gonna grab my pressure regulator and put this on just like so turn my timer off now this is going to stay just like this until it comes up to pressure for me that's going to be 10 pounds of pressure from my altitude you don't if you don't know what your altitude is you can google that so you'll know exactly how much pressure you need to use in order to properly can your food okay and you can go do it I mean it'll tell you what your altitude is and you'll know what you need to do based upon it now this is going to come up the pressure rarely I mean fairly quickly it literally takes them maybe two minutes three is pushing it but it'll get to ten pounds just like that so I'm going to wait for that to happen I'm not gonna go away because I don't want this thing to go too far I'm gonna wait right here and just watch this and once it gets to ten pounds of pressure I'm going to reduce my heat to maybe a medium low heat and keep an eye on it to make sure that this will stay balanced somewhere between ten and eleven pounds of pressure sometimes mine will hold steady at like ten and a half and that's fine there's no big deal you just don't want it to fall below what it should be when your pressure painting because if that happens you have to bring it back up the pressure and you have to start your time your canning time all over again and who wants to do that so I'm going to keep my eye on this once against 210 pounds I'm going to reduce the heat I'm gonna start setting my timer my I'm doing court size carrots so that's gonna be canning for 25 minutes in my pressure canner 25 minutes after the 25 minutes is up I'll show you what we do then y'all stay tuned all right you all so the part that you missed because my camera went crazy was the timer went off the canning process is completed however all I did was turn the I turn the timer off and I turned the fire off but I haven't moved the canner all right the pressure regulator is still on and the nipple is still up and right now I'm down to about seven pounds of pressure from ten pounds so this has to go all the way down to zero and especially for my newbies okay the nipple has to fall all the way down your pressure rate your pressure gauge has to be down to zero before you can remove your weight or your pressure regulator okay do not touch it just let it sit here and when that is done then we're going to come back together we're going to open this canner and take out those beautiful carrots okay y'all stay tuned all right so the time has arrived the gauge is down to zero the nipple is down in the back this has been sitting here for about ten minutes I am ready to take the lid off and look at those beautiful carrots all right y'all so the first thing I'm gonna do is remove this pressure regulator there was no or nothing like that that came out so I know this was good I'm gonna open this and just loosen that and give that a second okay now when you open this lid be sure you flip the lid away from you you do not want a face full of hot steam that won't be good mm-hmm that won't be good okay so let's go ahead and get this open open it away from you the truth stadium comes out y'all see that mm-hmm all right now look I heard a little pop or something in here a moment ago I hope one of my jars didn't crack I don't know we'll see it's not uncommon for jars to fail from time to time and crack open and that is not a national emergency it's okay if it happens all right that's why we can so much because sometimes it may happen all right so let's go ahead and get these out and get them on our mats I got my little jar lifter here look at this jar number one let's get them out first I'll show you two [Applause] don't worry I'm going to show you y'all hear that they're already pinging just look at that in that gorgeous shawl they're already sealing mmm-hmm last one let me show y'all these babies do y'all see these beautiful carriers let me pan over here so y'all can see em look at that don't they look absolutely delicious right behind my four quarts of green beans that I can earlier today as well y'all this is awesome all right you all so that is it thank you so much for watching today go ahead and give the video a thumbs up if you found it helpful don't forget to share like and share and also subscribe to our Channel so thank you all so much for watching home stay at heart peace and blessings to each and every one of you we'll see you in the next cannon video [Music] you [Music]

Channel: HOMESTEAD HEART

Views: 117,142

Keywords: how to can Carrots, How to process chickens, livestock guardian dogs, homesteading family, homestead heart, How to raise chickens, all about chickens, Black Farmers, Black Homesteaders, How to Waterbath Can, How to use a pressure canner, how to pressure can food, How To Can Green Beans, How To Start Homesteading, How to Process Chickens, How to cook Okra and Tomatoes, How to Raise meat birds, how to start a garden, how to grow squash, how to get rid of the squash bug

Id: ltBD7ZGVAX0

Length: 26min 35sec (1595 seconds)

Published: Tue Mar 24 2020