Canning Carrots Recipe

2 to 3 1/2 lbs Carrots per quart
1- to 2-inch diameter
Salt is Optional
Water

Wash carrots and drain.
Peel carrots.
Wash again.
Slice or dice carrots.
Pack carrots tightly into hot jars
leaving 1-inch headspace.
Add 1/2-teaspoon salt to each pint,
1 teaspoon to each quart.
Ladle boiling water over carrots,
leaving 1-inch headspace.
Remove air bubbles.
Adjust two-piece lids.
Process pints 25 minutes, quarts 30 minutes,
at 10 pounds pressure in a steam-pressure canner.

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