Can it! Start Canning and Preserving at Home Today by Jackie Parente
Author:Jackie Parente
Language: eng
Format: epub
Publisher: i5 Publishing
Published: 2011-01-12T16:00:00+00:00
Carrots—Sliced or Diced
Yield: Flexible
Ingredients:
Carrots, 2½ pounds per quart
Boiling water
1 teaspoon salt per quart or ½ teaspoon salt per pint (optional)
1. Select small carrots, 1 to 1¼ inches in diameter. Wash and peel them, wash them again, and then drain and slice or dice them.
2. To raw-pack: Pack the carrots tightly into hot jars, leaving a 1-inch headspace. Add salt if desired. Cover the carrots with boiling water, leaving the same 1-inch headspace.
To hot-pack: Put the carrots in a large saucepan, cover them with boiling water, bring to a boil, and then simmer for 5 minutes. Pack the hot carrots into hot jars, leaving a 1-inch headspace. Add salt if desired. Cover the carrots with the hot cooking liquid or fresh boiling water, leaving the same 1-inch headspace.
3. Process the finished jars: 25 minutes for pints and 30 minutes for quarts at 11 psi for dial-gauge canners and 10 psi for weighted-gauge canners.
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