Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Canning
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Quantity: An average of 17-1/2 pounds (wihout tops) is
needed per canner load of 7 quarts; an average of 11
pounds is needed per canner load of 9 pints. A bushel
(without tops) weighs 50 pounds and yields 17 to 25
quarts--an average of 2-1/2 pounds per quart.
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
