I'm pickling some carrots so I can learn to water bath can, this is only the second time I’ve done water bath canning. I want to be able to can my homegrown tomatoes, so I am practicing with some carrots that were on special. While I usually share recipes as I am still learning and there are a lot of rules around water bath canning. I would never want to give the wrong advice. When I'm not sure I google it or ask AI and go from there.
I don’t have all the equipment either but I have enough to be able to pull it off. I’ll have to put water bath canning equipment on my Christmas list. I’m going with a sweet and tangy brine. I’m not adding any spices yet as I’m learning not only how to do this, but what flavours I like.
I used Cottee’s jam jars. They are lug jars and have safe button lids. Working out how to do this has been fun and it has built my confidence. I live in Canberra and we are 580 m (1900 feet) above sea level so water boils at 98°C (208°F). this means the higher, the altitude, the longer that you have to boil the water to get to the 100°C (212°F) so my times seams to be around 20 minuets. However I will follow a recipe and steps when I can anything. Hopefully one day ill feel knowledgeable enough to share information on this topic with everyone. But for now Ill just rely on experts.
The best thing about all of this is that I now I have shelf-stable carrots for myself and my family.
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