•Raw Pack.—Wash and scrape carrots. Slice or dice.
_In glass jars._—Pack raw carrots tightly into clean jars, to 1 inch of
top of jar. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Fill jar
to ½ inch of top with boiling water. Adjust jar lids. Process in
pressure canner at 10 pounds pressure (240° F.)—
Pint jars 25 minutes
Quart jars 30 minutes
As soon as you remove jars from canner, complete seals if necessary.
_In tin cans._—Pack raw carrots tightly into cans to ½ inch of top. Add
½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill cans to
top with boiling water. Exhaust to 170° F. (about 10 minutes) and seal
cans. Process in pressure canner at 10 pounds pressure (240° F.)—
No. 2 cans 25 minutes
No. 2½ cans 30 minutes
•Hot Pack.—Wash and scrape carrots. Slice or dice. Cover with boiling
water and bring to boil.
_In glass jars._—Pack hot carrots to ½ inch of top. Add ½ teaspoon salt
to pints; 1 teaspoon to quarts. Cover with boiling-hot cooking liquid,
leaving ½-inch space at top of jar. Adjust jar lids. Process in pressure
canner at 10 pounds pressure (240° F.)—
Pint jars 25 minutes
Quart jars 30 minutes
As soon as you remove jars from canner, complete seals if necessary.
_In tin cans._—Pack hot carrots to ¼ inch of top. Add ½ teaspoon salt to
No. 2 cans; 1 teaspoon to No. 2½ cans. Fill with boiling-hot cooking
liquid. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in
pressure canner at 10 pounds pressure (240° F.)—
No. 2 cans 20 minutes
No. 2½ cans 25 minutes