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Food Preserving

Food Preserving

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Published by shannonsony

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Published by: shannonsony on Sep 29, 2010
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04/25/2013

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2-3 pounds carrots per quart, 1-1 ½ inch diameter
Water
Salt – optional

Raw Pack: Wash carrots; drain. Peel carrots. Wash again. Slice, dice or leave
carrots whole. Pack carrots tightly into hot jars, leaving 1 inch headspace. Add
½ teaspoon salt to each pint jar, 1 teaspoon salt to each quart jar, if desired.

22

Ladle boiling water over carrots, leaving 1 inch headspace. Remove air bubbles.
Adjust two-piece caps. Process pints 25 minutes, quarts 30 minutes, at 10
pounds pressure in a steam-pressure canner.

Hot Pack: Wash carrots; drain. Peel carrots. Wash again. Slice, dice or leave
carrots whole. Cover carrots with water; bring to a boil. Reduce heat; simmer 5
minutes. Pack hot carrots into hot jars, leaving 1 inch headspace. Add ½
teaspoon salt to each pint jar, 1 teaspoon salt to each quart jar, if desired. Ladle
boiling water over carrots, leaving 1 inch headspace. Remove air bubbles.
Adjust two-piece caps. Process pints 25 minutes, quarts 30 minutes, at 10
pounds pressure in a steam-pressure canner.

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