Title: Canning carrots (sliced or diced)
 Categories: Vegetables, Canning
      Yield: 1 Recipe
 
 
  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