Ingredients: a bushel of carrots (without tops) weighs an average of 50 pounds and yields 17 to 25 quarts; an average of 2-½ pounds per quart
- Per canner load of 7 quarts an average of 17-½ pounds is needed
- Per canner load of 9 pints an average of 11 pounds is needed
Quality of ingredients: small carrots, preferably 1- 1-¼ inches in diameter (larger carrots are often too fibrous)
Directions: wash, peel, and rewash carrots. Slice or dice.
Hot pack: cover with boiling water; bring to boil and simmer for 5 minutes. Fill hot jars, leaving 1-inch headspace.
Raw pack: fill hot 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. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.
Recommended Canner Type: Pressure canner
| Carrots in a dial-gauge pressure canner | ||||||
| Canner Pressure (PSI) at Altitudes of | ||||||
| Style of Pack | Jar Size | Process Time | 0-2,000 ft | 2,001-4,000 ft | 4,001-6,000 ft | 6,001-8,000 ft |
| Hot & Raw | Pints | 25 min | 11 lb | 12 lb | 13 lb | 14 lb |
| Quarts | 30 min | 11 lb | 12 lb | 13 lb | 14 lb | |
| Carrots in a weighted-gauge pressure canner | ||||
| Canner Pressure (PSI) at Altitudes of | ||||
| Style of Pack | Jar Size | Process Time | 0-1,000 ft | Above 1,000 ft |
| Hot & Raw | Pints | 25 min | 10 lb | 15 lb |
| Quarts | 30 min | 10 lb | 15 lb | |