Canned Carrots

Canning Carrots


Ingredients:

• Carrots
• Boiling Water
• Salt

Directions:

• Peel and wash carrots. 
• 
  
• Slice to desired length.
• 
  
• Boil a pot of of water to fill your jars with
• 
  
• Pack jars with carrots leaving 1 inch headspace
• 
  
• Ladle boiling water over carrots.
• 
  
• Remove air bubbles with a non metallic spatula
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• Wipe rims and adjust rings and lids. 

For pint jars you can add 1/2 tsp of salt per jar or for quarts add 1 tsp per jar.

Process jars in a pressure canner at 10# of pressure for 25 minutes for pints and 30 minutes for quarts.



Recipe from the Ball Blue Book Guide to Preserving