Canning carrots (sliced or diced)

Yield: 1 Recipe Quant

Ingredients:

17 to 25 quarts--an average of 2-1/2 pounds per quart.

Instructions:

Quality: Select small carrots preferably 1 to 1-1/4 inches in diameter. Larger carrots are often too fibrous. Procedure: Wash peel and rewash carrots. Slice or dice. Hot pack--Cover with boiling water; bring to boil and simmer for 5 minutes. Fill jars leaving 1-inch of headspace. Raw pack--Fill jars tightly with raw carrots leaving 1-inch headspace. Add 1 teaspoon of salt per quart to the jar if desired. Add hot cooking liquid or water leaving 1-inch headspace. Adjust lids and process following the recommendations in Table 1 or Table 2 according to the method of canning used. Table 1. Recommended process time for Carrots in a dial-gauge pressure canner. Style of Pack: Hot and Raw. Jar Size: Pints Quarts. Process Time: 25 minutes for Pints 30 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 2 000 ft: 11 lb. 2 001 - 4 000 ft: 12 lb. 4 001 - 6 000 ft: 13 lb. 6 001 - 8 000 ft: 14 lb. Table 2. Recommended process time for Carrots in a weighted-gauge pressure canner. Style of Pack: Hot and Raw. Jar Size: Pints Quarts. Process Time: 25 minutes for Pints 30 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 - 1 000 ft: 10 lb. Above 1 000 ft: 15 lb. ======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias