*  Exported from  MasterCook  *
 
                     CANNING CARROTS (SLICED OR DICED)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Vegetables                       Canning
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
   Quantity: An average of 17-1/2 pounds (wihout 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.
   
   Procedure: Wash, peel, and rewash carrots. Slice or
   dice.
   
   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.
   
   Add 1 teaspoon of salt per quart to the jar, if
   desired. Add hot cooking liquid or water, leaving
   1-inch headspace.
   
   Adjust lids and process following the recommendations
   in Table 1 or Table 2 according to the method of
   canning used.
   
   Table 1. Recommended process time for Carrots in a
   dial-gauge pressure canner.
   
   Style of Pack: Hot and Raw.  Jar Size: Pints, Quarts.
   Process Time: 25 minutes for Pints, 30 minutes for
   Quarts. Canner Pressure (PSI) at Altitudes of 0 -
   2,000 ft: 11 lb.
                                   2,001 - 4,000 ft: 12
   lb.
                                   4,001 - 6,000 ft: 13
   lb.
                                   6,001 - 8,000 ft: 14
   lb.
   
   Table 2. Recommended process time for Carrots in a
   weighted-gauge pressure canner.
   
   Style of Pack: Hot and Raw.  Jar Size: Pints, Quarts.
   Process Time: 25 minutes for Pints, 30 minutes for
   Quarts. Canner Pressure (PSI) at Altitudes of 0 -
   1,000 ft: 10 lb.
                                     Above 1,000 ft: 15
   lb.
   
   ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ  ÿ * USDA Agriculture Information Bulletin No. 539
   (rev. 1994) * Meal-Master format courtesy of Karen
   Mintzias
  
 
 
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