Canning carrots
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Canning carrots
  Canning    Carrots    Vegetables  
Last updated 6/12/2012 12:52:48 AM. Recipe ID 14552. Report a problem with this recipe.
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      Title: Canning carrots
 Categories: Info, Vegetables, Check
      Yield: 1 Servings
 
      2 lb To 3 lbs without tops
           -Makes 1 quart
 
  Large, mature carrots don't can well. For canning young, tender
  carrots, use all the basic equipment.
  
  1. Choose only young, tender carrots.
  
  2. Organize and prepare equipment and work area.
  
  3. Wash carrots well, scrape or peel, and wash again. Cut off tops and
  tips.
  
  4. COLD PACK: Pack carrots tightly into hot pint or quart jars to
  within 1 inch of tops. Add 1/2 teaspoon salt to pints, 1 teaspoon to
  quarts, if desired. Pour in boiling water to within 1 inch of tops of
  jars. HOT PACK: Put carrots in a large saucepan, cover with boiling
  water, heat to boiling, and boil for 3 minutes. pack them into hot
  pint or quart jars to within 1 inch of tops. Add 1/2 teaspoon salt to
  pints, 1 teaspoon to quarts, if desired. Pour in boiling cooking
  water to within 1 inch of tops of jars. Add boiling water if you run
  out of cooking water.
  
  6. Run a slim, non metal tool down along the inside of each jar to
  release air bubbles. Add more boiling liquid to within 1 inch of tops.
  
  7. Wipe tops and threads of jars with a damp clean cloth.
  
  8. Put on lids and screw bands as manufacturer directs.
  
  9. Process at 10 pounds pressure, 25 minutes for pints, 30 minutes for
  quarts. Follow manufacturer's directions for your canner.
  
  10. Follow basic steps for steam pressure canning, 10 through 24.
  




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Recipe ID 14552 (Apr 03, 2005)

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