INGREDIENTS

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. 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  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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