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 |
