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    Canning---Carrots


    Source of Recipe


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    List of Ingredients




    Wash and scrape carrots;slice them as evenly as possible.If you can find tiny one,young carrots,leave them whole.
    Raw pack:Pack raw sliced carrots or whole carrots into glass jars,leaving 1/2 inch of room at top of jars.Add 1/2 tsp. of salt to pint jars; 1 tsp. of salt to Quart jars.Fill jars with boiling water,leaving 1/2 inch of room at top.Adjust jar lids;process in pressure canner at 10 pound pressure for:
    Pint jars:25 minutes
    Quart jars: 30 minutes
    Complete seals,if necessary,after removing jars.
    Note:I use pickling salt

    Recipe
 

 

 

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