How to Raw Pack Carrots -

Raw carrots packed into mason jars for canning.

Equipment

Pressure canner
Jars
Lids
Rings
Jar lifter
Magnetic lid wand
Debubbler
Funnel
Ladle

Ingredients

Carrots
Water

Instructions

Decide on the size jars you will be using. If you use pints you can fit about half a pound of carrots in each jar. If you use quarts you can fit about a pound of carrots per jar.
Sterilize jars and lids. This step is optional. There is a lot of contradicting information out there but as long as the jars are going to process for longer than 10 minutes then there is no need to sterilize the jars or lids. Make this decision based on your own research and do whichever you feel is safe.
Fill your pressure canner to the fill line (or 3 quarts) with water. Set the canner on a burner that is set to low-medium heat. You don't want the water to boil, just hot.
In a large stockpot bring water to a boil. Once the water boils turn the heat on low and let sit. The amount of water you will need will be dependent upon the amount of carrots you are processing.
Wash carrots thoroughly. Remove any bruised or bad carrots.
Fill the jars with clean carrots. Don't overfill the jars. Fill them to the bottom of the neck of the jars with raw carrots.
Using your funnel and ladle, ladle hot water into each of the jars leaving 1 inch headspace. Use a debubbler tool to remove any bubbles or air pockets from the jar.
Wipe the rim of the jar with vinegar to ensure there is nothing on the jar that would prevent a good seal.
Using a magnetic lid wand place lids on top of the jars. Screw rings onto each jar that is finger tight.
Using a jar lifter add the jars into the canner of hot water. After the canner is filled with jars place the lid on the canner and turn it until it seals. Turn stovetop to medium heat.
After 3-5 minutes turn the burner onto high heat. Wait until the air vent on the canner pops up and seals off.
Once the air vent has sealed wait on steam to come from the vent pipe. Once a steady stream of steam is coming from the vent pipe allow it to vent for 10 minutes.
After the canner vents for 10 minutes add the weight or pressure regulator onto the vent pipe. This will be dependent upon the type of pressure canner you have. Allow the canner to reach 10 pounds of pressure. Turn the burner to medium heat once the canner reaches 10 pounds. Let the canner process for 25 minutes for pints or 30 minutes for quarts.
After the allotted processing time turn the burner off. Do not do anything to the canner. Allow the canner to cool naturally until the air vent has gone back down.
Once the air vent goes back down remove the pressure regulator or weight whichever your canner has. Allow the canner to set for 10 minutes. After 10 minutes open your canner and using the jar lifter remove the jars from the canner.