Pickled Baby Carrots

  

Quantity: 4

Jar size: Pints

Ingredients:

8½ cups peeled baby carrots

5½ cups white distilled vinegar (5%) 

1 cup water 

2 cups sugar 

2 teaspoons canning salt 

8 teaspoons mustard seed 

4 teaspoons celery seed 

Instructions:

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

2. Wash carrots well and peel, if necessary. Wash again after peeling.

3. Combine vinegar, water, sugar and canning salt in an 8-quart Dutch oven or stockpot.

4. Bring to a boil and boil gently 3 minutes.

5. Add carrots and bring back to a boil. Then reduce heat to a simmer and heat until the carrots are half-cooked (about 10 minutes).

6. Meanwhile, place 2 teaspoons mustard seed and 1 teaspoon celery seed in the bottom of each clean, hot pint jar.

7. Fill hot jars with the hot carrots, leaving 1-inch headspace. Cover with hot pickling liquid, leaving ½-inch headspace.

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

9. Process jars immediately in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Allow carrots to sit in processed jars for 3 to 5 days before consuming for best flavor development.

Processing time:

Processing Times for Boiling Water Canner

 

 

Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft

Hot

Half-pints or Pints

15 min

20 min

25 min

Source: National Center for Home Food Preservation




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