Pressure Canned Carrots — FarmPal

Ingredients

• •11 lbs carrots (without tops)
• •Boiling water
• •7 teaspoons canning salt (1 tsp per quart, optional)

Instructions

1. 1Wash, peel, and slice carrots into 1/2 inch rounds or sticks
2. 2Hot pack (recommended): boil carrots 5 minutes in water
3. 3Pack hot carrots into hot quart jars leaving 1 inch headspace
4. 4Add 1 tsp salt per quart if desired
5. 5Cover with hot cooking liquid maintaining 1 inch headspace
6. 6Remove air bubbles run knife or tool around inside of jar
7. 7Wipe rims with dampened clean paper towel
8. 8Apply lids and bands finger-tight
9. 9Process in pressure canner: pints 25 min, quarts 30 min at 10 PSI
10. 10Adjust for altitude: 15 PSI above 1,000 ft (weighted gauge)
11. 11Home-canned carrots maintain better color and texture than commercial no calcium chloride needed