Canned Carrots - Sliced or Diced

  

Quantity: An average of 17-1/2 pounds (without 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.

Jar size: Pints or Quarts

Instructions:

1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

2. Wash, peel, and rewash carrots. Slice or dice. Hot pack or raw pack according to instructions below.

3. 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.

4. Add 1 teaspoon of salt per quart to the jar, if desired. Add hot cooking liquid or water, leaving 1-inch headspace.

5. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

6. process in a pressure canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Dial-Gauge Pressure Canner

 

 

 

Canner Pressure (PSI) at Altitudes of:

Style of Pack

Jar Size

Process Time

0-2000 ft

2001-4000 ft

4001-6000 ft

6001-8000 ft

Hot and Raw

Pints

25 min

11 lb

12 lb

13 lb

14 lb

Quarts

30 min

11 lb

12 lb

13 lb

14 lb

 

Processing Times for Weighted-Gauge Pressure Canner

 

 

 

Canner Pressure (PSI) at Altitudes of

Style of Pack

Jar Size

Process Time

0-1000 ft

Above 1000 ft

Hot  and Raw

Pints

25 min

10 lb

15 lb

Quarts

30 min

10 lb

15 lb

Source: National Center for Home Food Preservation




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