Friday, March 5, 2010

New Recipe for Mom's Canned Carrots

Wash carrots, drain.
Can be peeled but not necessary if well cleaned.
Slice, dice or leave whole.
Cover carrots with water and bring to boil.
Simmer for 5 minutes.
Pack tightly into jars.
Add 1/2 tsp. salt per pint, 1 tsp. per quart.
Ladle boiling water into jars, leaving 1" headspace.
Adjust two-piece lid.
Process pints 25 minutes, quarts 30 minutes at 10# pressure.

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