| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables, Canning | 1 | Recipe | |
INGREDIENTS
| 2,001 – 4,000 ft: 12 lb. | ||
| 4,001 – 6,000 ft: 13 lb. | ||
| 6,001 – 8,000 ft: 14 lb. | ||
| Above 1,000 ft: 15 lb. |
INSTRUCTIONS
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. 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. ======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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