How To Can Carrots
Canned carrots are terrific in vegetable soups and stews. One less thing for me to buy at the grocery store when I grow them myself.
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To can carrots, first trim and scrape carrots. Slice or cut as desired.
Paw raw into sterilized jars (pint or quart jars per your preference). Cover with boiling water. Add canning salt (1 teaspoon per quart or 1/2 teaspoon per pint jar). Seal.
Process carrots in a pressure canner for 30 minutes at 10 pounds of pressure (for quarts) or 25 minutes at 10 pounds of pressure (for pints).
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