Free Recipe Canning Carrots (Sliced or Diced)

Recipe Type: V Recipes

Recipe Preparation: boil

Cooking Ingredients for Canning Carrots (Sliced or Diced) Recipe

Canning Carrots (Sliced or Diced)

Canning Carrots (Sliced or Diced) Preparation

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. 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. 2,001 – 4,000 ft: 12 lb. 4,001 – 6,000 ft: 13 lb. 6,001 – 8,000 ft: 14 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. Above 1,000 ft: 15 lb. ======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias From Gemini”s MASSIVE MealMaster collection

Cooking Temperature:

Recipe Serves: 1

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