Yield: 1 servings
|2 pounds||To 3 lbs without tops Makes 1 quart|
Large, mature carrots don't can well. For canning young, tender carrots, use all the basic equipment.
1. Choose only young, tender carrots.
2. Organize and prepare equipment and work area.
3. Wash carrots well, scrape or peel, and wash again. Cut off tops and tips.
4. COLD PACK: Pack carrots tightly into hot pint or quart jars to within 1 inch of tops. Add ½ teaspoon salt to pints, 1 teaspoon to quarts, if desired. Pour in boiling water to within 1 inch of tops of jars. HOT PACK: Put carrots in a large saucepan, cover with boiling water, heat to boiling, and boil for 3 minutes. pack them into hot pint or quart jars to within 1 inch of tops. Add ½ teaspoon salt to pints, 1 teaspoon to quarts, if desired. Pour in boiling cooking water to within 1 inch of tops of jars. Add boiling water if you run out of cooking water.
6. Run a slim, non metal tool down along the inside of each jar to release air bubbles. Add more boiling liquid to within 1 inch of tops.
7. Wipe tops and threads of jars with a damp clean cloth.
8. Put on lids and screw bands as manufacturer directs.
9. Process at 10 pounds pressure, 25 minutes for pints, 30 minutes for quarts. Follow manufacturer's directions for your canner.
10. Follow basic steps for steam pressure canning, 10 through 24.
Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 10-05-95