---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Canning Carrots (Sliced or Diced)
 Categories: Vegetables, Canning
      Yield: 1 recipe
 
 
  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
 
-----