Enchanted Stone Apothecary & Gardens
2-3 pounds carrots per quart
5-7 Quart jars
Pressure canner, tools, lids, bands, etc. Set all of this up before you begin.
Wash carrots really well. I normally scrub them with a brush. Pell them, and take a little off both ends.
Slide, dice, or leave whole if no more than 1 1/2 inches thick.
Pack carrots into hot, clean jars. Leave 1 inch headspace.. Add 1 tsp salt to each quart jar
Ladle boiling water over carrots, leaving 1 inch headspace.
Remove air bubbles with canning knife. DO NOT use a metal utensil as it can cause the jar to break under pressure.
Add lids and rings.
Process pints for 25 minutes, quarts for 30 minutes at 10 pounds pressure in a pressure canner. Please make sure to double check these time/lbs based on your altitude.
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