My pressure cooker is getting quite a workout lately. Not only can I make delicious dinners like Tomato Basil Soup and sides with it, but it makes pressure canning much easier and safer than the old fashioned style of pressure cookers.
I can a lot of seasonal fresh veggies like green beans, peas, beans, potatoes, and carrots but sometimes I like to add in a little different seasoning so they can go right from the jar to the pan without any additional ingredients that need to be added. These candied carrots in the pressure cooker are a family favorite and get gobbled up whenever I break them out. I hope you and your family enjoy them as much!
These candied carrots in the pressure cooker are a family favorite and get gobbled up whenever I break them out. I hope you and your family enjoy them as much!
Candied Carrots in the Pressure Cooker
You will need:
3 1/2 lbs. carrots
1 cup brown sugar
2 tsp. cinnamon
2 tsp. ground ginger
1 tsp. coarse sea salt
6 cups water
4 pint jars
Scrub carrots well with a produce brush, then peel.
Chop carrots into large bite sized pieces.
Place lids and rings in simmering water, it is no longer necessary to bring them to a boil them due to new manufacturing processes. Put jars in hot water or run through dishwasher, it is best to pack your canning while everything is hot.
Boil water in a large pot on the stove.
Fill jars tightly to 1″ from top with carrots.
Divide brown sugar, cinnamon, ginger, and salt equally among the four jars.
Pour hot water over the top of carrots and seasonings to 1″ from the top.
Screw lids and rings tightly on top.
Place jars in the pressure cooker, my model has a model’s mode and I simply set the time to 25 minutes. Check your models instructions for cooking length and pressure recommendations.
Remove from pressure cooker with a jar lifter and place on dishtowels to cool. After cooled, check to make sure that your seal has been set (you should have heard popping sounds as they sealed).
Store in a cool dark place for up to one year.