1 no ingredients
Directions
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.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Servings: 1 recipe
Canning Carrots (Sliced Or Diced) Recipe brought to you by Recipe Ideas
Categories: Canning; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be tracked way back into ancient history, in fact as far as ancient Egypt, and potentially, even further back. In practice though, these, old cookbooks were just primitive pictorial recipes for preparing meals.
Later on, in The time of the romans 25BC a man called Apicius compiled some scripts showing how to cook the recipes prepared by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main course and desserts, a style of dining still practiced today. Aspicius also describes how the early Romans were skilled in the use of a wide range of spices and herbs, including a few you will know for example thyme, rue and parsley. Over the succeeding few centuries, the rich families of Europe strove to lay on the most exotic meals, and consequentially the best chefs and their recipe collections were greatly in demand. However, it wasn`t until the nineteenth century that cookery and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, testing, and writing down recipes of the day. The TV revolution brought us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Canning Carrots (Sliced Or Diced) recipe.
