Awesome! I’m available if you have any questions. Please reach out! Happy to FaceTime as well. Happy canning!

You’re welcome!

You are welcome! Let me know if you have any questions. Happy canning!

Thank you for the feedback! I'm glad it's been helpful for you. Reach out if you have additional questions as you continue your food preservation journey. Happy Canning!

Excellent suggestion! We have planted them in separate planter pots which helps keep them from spreading everywhere. But, that dill flower sure packs a lot of dill flavor so it's worth it! Thank you for the feedback!

Hello! Using iodized salt isn't going to hurt anyone when used with canning. It can just turn out a poor product. Iodized salt has non-caking materials added and may cause darkening, discoloration, or spotting on pickles plus it turns the brine cloudy. You probably didn't notice with pickled beets because the brine darkens with the beets. Here's a link with more information from the National Center for Home Food Preservation regarding salts used in canning. I highly recommend reading it: nchfp.uga.edu/how/can_06/salts_pickling.html I don't use hot peppers when I make them for my mom because she gets heartburn too! They are still yummy without the heat. Let me know if you have additional questions or concerns. Happy Canning!

Thank you!

I grew up with family using Alum and it works well. I really like using grape leaves now, especially when I ferment pickles. The pickles closest to the grape leaves in the crock are so crunchy! It's nice to have a few options for a crisp pickle!

You're welcome!

Thank you again!

Very big and most important question! “Grab your Balls it’s Canning Season” is the apron verbiage. I found it on Etsy. Excellent quality apron too!

Hello! The Ball/Kerr lids when properly sealed have an 18-24 month shelf life. If they don’t seal they last a few months in the refrigerator. If you have more questions feel free to ask me or contact your local extension office. I love working with folks who are beginners. Happy to chat with you or walk you through the process. Let me know if you would like to schedule some time to chat. Happy canning!

Hello! Sorry for the delay. My family fell ill through October and I'm just getting to all the comments. Not sure about 2 hours unless you are pressure canning the carrots, which would be about 2 hours start to finish processing the jars. These are pickled carrots where we acidify the low acid food and when doing so, water bathing them is just fine to do. 10 Minutes processing 0-1,000 feet altitude is all that's needed. Let me know if you need additional information and thank you for reaching out. Happy Canning!

Hello! They need to sit for at least a few weeks for the flavors to meld. The longer they soak the better. I think peak is 2-4 months. But that’s me. Happy Canning!

Depends on the size. I normally do one big one or 2-3 small ones.

You can add a few more but they take up room and are kinda hard to pack the carrots around if you are using carrot sticks. Which I prefer carrot sticks as they stay firmer than slices.

If you don’t like dill, omit it. Not necessary at all. It’s often used in pickling and my family and I love it. But it’s not necessary for the recipe. Hope that helps. Thank you for reaching out and Happy Canning!

Hello! "Bubbling" is when you use a tool (any non-metal tool like a chopstick or rubber spatula) to run it around the inside walls of the jar and jiggle in the middle of the jar to remove air bubbles. Air can easily get trapped in the jar when filling it so it's important to remove to achieve appropriate headspace (the space between the food and lid of the jar) in the jar. After bubbling, it's necessary to check the headspace before cleaning the rim, adding the lid and ring as the measurement often changes. Let me know if you need more clarification. Thank you for reaching out and happy canning!

Since 2014, the manufacturer of Ball/Kerr lids now say 18-24 months. If they last that long! They improved the lid quality. Prior to 2014 it was 12 months. Thank you for reaching out. Happy Canning!

@@StaceyCanCan you are right they will be eaten faster than they go bad! I was gifted 4 jars of these and felt guilty how fast I ate them! But they said they are easy so I’ll give it a try to make my own and gift them back.

@@jaredeberly9724 Great plan!

Just use the recipe here and add more peppers. You can use a variety of peppers to kick up the heat: ghost, Carolina Reapers, dried Arbol just to name a few. If you use dried peppers, break them up or score them so the brine can soak up the heat better. Keep in mind carrots are not very porous so they are tough to soak up the heat, unlike cucumbers or even green beans. The longer they can sit in the jar, the more heat they have as well. Hope this helps. Let me know if you need more information. Thanks for reaching out!

No. They still have a crunch to them, especially as carrot sticks. I wouldn’t do slices.

I heard that the tannins in a tea bag placed at the bottom helps keep veggies crisp. Im going to try a black tea bag next time I can.

@@jacklegminercanada3866 I use grape leaves when pickling. I tear a grape leave and split it among 3-4 jars. I also layer grape leaves in crocks when fermenting pickles, the pickles closest to the grape leaves are definitely crunchier. Some concerns with tea bags are the bags themselves and chemicals used to bleach them. Also, the staple should be removed as you don't want it to rust and possibly change the flavor of the pickles. Tea can also change the flavor a bit too. Some recommendations for using tea is to get loose leave black tea and sprinkle a teaspoon in the bottom of the jar. May be worth contacting your local extension office to get their feedback on what kind of tea to use and how much. I am curious how this turns out for you so please keep me posted. Happy canning!

@@StaceyCanCan oh ya, the staple. Definitely not cool, I will try looseleaf. I have never came across grape leaves lol

I am making grape juice so will save a few leaves for pickling my carrots. great tip. thnx@@StaceyCanCan

Nope. Never. The brine used for these carrots is the same used for pickled green beans or “dilly beans” as our family calls them. I don’t add sugar to our pickled items as my family doesn’t like it. We use this brine solution or ferment.

Some folks like sugar in their pickled items. My family does not, at all. We like a tart, vinegar product. Whenever I've added sugar, I've ended up throwing them out as my family doesn't like them. However, add some sugar if you want. Happy Canning!

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