Recipes | 14 June 2018Sweet and Spicy Ginger Carrot Coins Share article facebook twitter google pinterest Canning is a great way to preserve food. Home canning also means you don’t have to worry about other chemicals going into your food, you know exactly what you put into the can. Water based canning is a good way to preserve jams and jellies, but you can do more! Pressure canning can help you save fruits, vegetables, and even meats. It does require some different equipment, so it is important to make sure you have the right stuff. Making mistakes in pressure canning is at best wasteful and at most dangerous, so it is also important to be very careful. Below is a recipe for pressure canning carrots. You can get more tips and recipes in Modern Pressure Canning. If you want a carrot recipe with some kick, you’ve come to the right place. In this recipe, the sweetness from brown sugar and orange juice marries with spicy ginger, making these carrots your new favorite finger food. I’ve also made this recipe with baby carrots instead of carrot coins with great results. They are fantastic for a party! Processing Time: 30 minutes, Pressure: 10 pounds weighted gauge, 11 pounds dial gauge, Yields: 4 pints Ingredients 2 ½ pounds carrots, washed and peeled 2 cups packed brown sugar 1 cup freshly squeezed orange juice (from 2 to 4 oranges) 2 cups water 2 pieces crystallized ginger (about 1 inch each), minced Prepare 4 pint jars and the canner: Clean the jars and prepare the 2-piece lids according to the manufacturer’s guidelines. Keep the jars in hot but not boiling water until you’re ready to use them. Prepare the canner by filling it with 2 to 3 inches of water and bringing it to a simmer, or according to your manufacturer’s directions. Cut the carrots into 1⁄3-inch-thick coins or 1-inch chunks, unless you’re using baby carrots, which you can process whole. In a large saucepan over medium heat, combine the brown sugar, orange juice, water, and crystallized ginger. Cook until the sugar dissolves. Keep the syrup hot, stirring occasionally, as you continue to work. Reduce the heat if the mixture comes close to a simmer. Pack the carrots tightly into the hot jars, leaving 1 inch of headspace. Carefully ladle the hot syrup over the carrots. Leave 1 inch of headspace. Remove any air bubbles with a plastic or wooden utensil, adding more hot syrup as needed to maintain the proper 1-inch headspace. Wipe the rims and seal the jars hand-tight with the 2-piece lids. Carefully transfer the filled jars to the rack inside the pressure canner. Process the jars at the pressure listed above for 30 minutes. Let the canner return to 0 pounds pressure. Wait 10 minutes more, then carefully open the canner lid according to the manufacturer’s instructions. With a jar lifter, remove the jars and place them on a clean dish towel away from any drafts. Once the jars cool to room temperature, check the seals. If any jars have not sealed, refrigerate them and use the carrots within 2 weeks. Label the remaining jars with the recipe name and date before storing. Buy from an Online Retailer US: UK: CA: AU: Whether you’re looking for tried-and-true recipes, or instructions for safely using your pressure canner, you’ve come to the right place! Modern Pressure Canning is a one-stop resource for safely and deliciously preserving your vegetables, fruit, meat, and more. Author Amelia Jeanroy (The Farming Wife) provides a comprehensive explanation of the equipment you’ll need, and how to implement it. Recipes are organized by topic, so finding just what you want is a breeze whether it’s fruit pie filling or a soup stock. Try out a classic like dilly beans, tomato sauce, creamed corn, applesauce, or turkey soup! Want to get creative? Try canning pumpkin bites, rhubarb sauce, or green tomato chutney. With full-color photography throughout, pressure canning never looked so good. Share article facebook twitter google pinterest If you have any comments on this article please contact us or get in touch via social media.