If you follow my Instagram, you may have noticed I’ve been canning (insert Portlandia reference here… it’s so true, ha) and have even joined the Portland Preservation Society. It’s a group of people that WANT to know where their food comes from. My pickled carrots: from my garden and pickled by me.
Canning has been quite an adventure. Have you wanted to try it? I’ve enjoyed it and can’t stop! Pickling is DEFINitely a great way to start. It’s super simple… and pickles are delicious! This recipe I used (adapted from Serious eats) is a great one to try as your first canning. The water bath canning instructions are at the end of the directions. A couple of notes that I find are important for starting canning:
– If you are using old jars to can with, make sure they are specifically for canning and have no chips on the rim. There will not be a proper seal with a chip.
– Only use new lids. You can use old bands, but all the lids should be new. The old lids will not create a proper seal and the food will probably spoil.
– Vegetables cannot be pickled using the water bath method… without some sort of acidity. That’s why pickling is awesome! Pickle all the veggies! Hee.
– Most fruit should have enough acidity to can with the water bath method.
– I recommend checking out the Ball site if you have any questions.
Spicy Pickled Carrots Canned
- 1 1/2 pounds carrots, trimmed to fit your jars
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon pickling salt
- 1 teaspoon dill seed
- 1/2 teaspoon red chili pepper flakes
- 1/2 teaspoon black peppercorns
- 1 clove of garlic for each jar
Directions (adapted from Serious Eats):
1. Bring a small pot of water to a boil in which to blanch the carrots.
2. Prepare 1 pint and a half jar, or 2 12-ounce jelly jars. Place lid(s) in a small pot of water and bring to the barest bubble to soften sealing compound.
3. Peel carrots and trim to fit jars. Cut into thin sticks.
4. When the water comes to a boil, drop in the carrots and cook for either 90 seconds if you plan on canning your pickles, or 3 minutes if you’re making them as refrigerator pickles.
5. When time is up, remove carrots from water and run under cold water to stop cooking.
6. Combine vinegar, water and salt in a small saucepan and bring to a boil.
7. Place spices and a garlic clove into the bottom of each jar.
8. Pack carrots sticks upright in jar(s).
9. Pour the boiling brine over the carrots, leaving 1/2 inch headspace.
10. Tap jar(s) gentle to remove air bubbles.
11. Wipe the rims and apply the lids and rings.
12. If you’re canning the pickles, process them for 10 minutes in a boiling water bath.
13. When time is up, remove jar(s) from canner and let cool.
14. Sealed jars can be stored in a cool, dark place for up to one year. Refrigerator pickles should be placed in the fridge as soon as the jars are cool.
15. Let pickles rest in pickling liquid for at least 48 hours before eating.