Carrots - Sliced or Diced

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 carrots with boiling water; bring to boil and simmer for 5 minutes. Fill hot jars, leaving 1-inch of headspace. Add 1/2 teaspoon of salt to pints, 1 teaspoon to quarts, if desired. Fill jars with hot water to 1 inch from top.
Raw Pack
Fill hot jars tightly with raw carrots, leaving 1-inch headspace.

Add 1/2 teaspoon of salt to pints, 1 teaspoon to quarts, if desired. Add hot cooking liquid or water, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Style of Pack Jar Size Process Time Canner Pressure at "0" ft
dial-gauge weighted-gauge
Hot and Raw Pints 25 min 11 lb 10 lb
Quarts 30 min

For processing at above 1,000 ft, see Altitude Adjustments.

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