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Canned Carrots by Ball Canning

Canned Carrots by Ball Canning

Ingredients

1 to 1-1/2 pounds carrots per pint jar (about 6 to 9 medium with 1- to 1 1/2-inch diameter)
  Salt, optional
  Water
Pint (16 ounce) glass preserving jars with lids and bands

Cooking Instructions

PREPARE pressure canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

WASH peel carrots. Wash again. Cut carrots into slices or leave whole.

PACK carrots tightly into hot jars leaving 1 inch headspace. Add 1 teaspoon salt to each quart jar, 1/2-teaspoon to each pint jar, if desired.

LADLE boiling water over carrots leaving 1-inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

PROCESS filled jars in a pressure canner at 10 pounds pressure 25 minutes for pints, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Makes 1 pint per each 1-1/2 pounds of carrots



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