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
Historians have proved the existance of recipes back into history, at least as far into history as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, these, ancient cookbooks were just basic hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe found, according to historians are some clay tablets in the Sumerian language which show the making 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. Continuing our culinary historical journey, we find some interesting books which date from the 14th Century : one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, they are unconnected to the curry that is familiar to us all today, but instead descriptions of the types of food served to the nobility of the time. Over the succeeding few hundred years, the powerful and wealthy strove to offer the most exotic meals, and as a result cooks and their collection of recipes were greatly in demand. Nevertheless, it was during the 19th century that formal cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, trying out, and publishing the recipes of their peers. When we get to the twentieth century, cook books were greatly in demand mostly due to increased literacy, people having more free time and having more money. |
We hope you enjoy this Canning Carrots (Sliced Or Diced) recipe.
