Get a sizable quantity of carrots given to you by some generous person
(you know who you are)...Thanks a Million! We will be eating
on these all winter long.
|1. Wash. This is only 1/2 of what I received. |
I had already "skinned" the other 1/2
before I remembered to take a pic.
|2. Peel or Skin carrots.|
|3. Slice, chop or julienne. Set aside.|
|4. Wash Jars in hot soapy water.|
|5. Rinse well and let drain. You do not have to keep them hot|
unless you are going to pre-cook your carrots and pack them hot
into the jars. I do not do that step. I Cold Pack mine.
|6. Fill jars with carrots.|
|7. Add 1/4 teaspoon salt. (optional)|
|8. Fill with water, leaving 1 inch head space.|
|9. Use chop stick or wooden skewer to remove air bubbles.|
You might need to top off with a little more water to keep it at 1 inch head space.
|11. Close and bring to pressure (10 lbs.) according to the directions for you canner.|
Hold at 10 lbs. pressure for 30 minutes for quart jars. I did quarts.
Turn off heat, let canner pressure come down to zero on its own.
|12. Beautifully Home Canned Carrots. All ready for consumption this winter.|