Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Carrots per pint jar - (to 1 1/2)

  2. 1" to

  3. 1 1/2" diameter

  4. Salt -

Instructions Jump to Ingredients ↑

  1. Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.

  2. Wash and peel carrots. Wash again. Cut carrots into slices or leave whole. Pack tightly into hot pint jars, leaving 1-inch headspace. Add 1/2 teaspoon salt to each pint jar, if desired.

  3. Carefully ladle boiling water over carrots, leaving 1-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.

  4. Process pints 25 minutes at 10 pounds pressure. For elevations higher than 1,000 feet, increase pressure accordingly following cooker manufacturer's recommendation.

  5. This recipe yields ??


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