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
We are able to track the history of meal recipes way back into history, at least as far as the Egypt of the Pharoahs, and maybe further still. However, in the main part, these early cook books were just primitive hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe found, according to experts in ancient history are some clay tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. Later on, in The time of the roman empire around 25BC a roman called Apicius compiled a collection of scripts describing recipes enjoyed by wealthy roman citizens. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvres, main meal and desserts, a very modern way of dining. This early Roman chef informs us how the early Romans used a good variety of spices and herbs, including a few that will be familiar to modern cooks like bay, mint and parsley. As we move on, there were two interesting books published in the 14th Century : a book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these books have no connection with the spicy food that we all know today, but rather recipes for the types of food prepared by the cooks of the wealthy. Later, in the fifteenth century, knights returning from the crusades brought back many foods and spices from the Middle-East, including parsley, basil and rosemary. These new herbs and spices created an explosion in books on cooking, most of which still exist in private libraries. During the following few hundred years, the rich and powerful families of Europe competed with each other to serve up the most extravagent banquests, and as a result the best cooks and their collection of recipes increased in prestige. Nevertheless, it wasn`t until the 19th century the formal cooking and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collecting, testing, and publishing recipes to help cooks of their time. By the time we get to the 1900s, cookery publications are in high demand, as a result of increased literacy, people having more leisure time and a general increase in wealth. The arrival of television gave us TV cookery programs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Canning Carrots (Sliced Or Diced) recipe.
