Carrots

11036082_10205202749979732_874194566387267534_n

Carrots must be pressure canned

Peel carrots and cut away bad spots
Carrots can be left whole, sliced or cubed
Rinse carrots
Pack jars leaving 1 inch head space
Add 1 teaspoon canning/kosher salt to each quart jar. 1/2 teaspoon to pints
Cover carrots with hot water leaving 1 inch head space
Remove air bubbles, add more water if needed
Wipe rim, apply lid and ring

Process at 11 pounds pressure, Pints 25 minutes, quarts 30 minutes

After 24 hours have passed, remove rings and wash jars.
Label jars with date and store. Do not stack jars.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s