Canning Carrots

Canning Carrots

Prep Time: 0

Yield: 0

Canning Carrots

Ingredients

Instructions

  1. 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.
    Canner Pressure (PSI) at Altitudes of
    Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft
    Hot and Raw Pints 25 min 11 lb 12 lb 13 lb 14 lb
    Quarts 30 11 12 13 14


    Table 2. Recommended process time for Carrots in a weighted-gauge pressure canner.
    Canner Pressure (PSI) at Altitudes of
    Style of Pack Jar Size Process Time 0 - 1,000 ft Above 1,000 ft
    Hot and Raw Pints 25 min 10 lb 15 lb
    Quarts 30 10 15
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