Carrots - Sliced or Diced
Select small carrots, preferably 1 to 1-1/4 inches in diameter. Larger carrots are often too fibrous.
- 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|
|Hot and Raw||Pints||25 min||11 lb||10 lb|
For processing at above 1,000 ft, see Altitude Adjustments.