Yield: 1 Recipe
|\N \N||2,001 - 4,000 ft: 12 lb.|
|\N \N||4,001 - 6,000 ft: 13 lb.|
|\N \N||6,001 - 8,000 ft: 14 lb.|
|\N \N||Above 1,000 ft: 15 lb.|
Quantity: An average of 17-½ 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 2-½ pounds per quart.
Quality: Select small carrots, preferably 1 to 1-¼ 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.
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.
======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias