CANNING CARROTS

Peel and slice or dice large carrots. Leave baby or mini carrots whole. Fill jar tightly with raw carrots leaving 1-inch headspace. Add 1/2 teaspoon salt per quart or 1/4 teaspoon per pint, if desired. Fill jars with boiling water leaving 1-inch headspace. Wipe jar rims. Put on hot lids and canning rings and process in a pressure canner according to the chart below:

Weighted gauge canner
Processing time Altitude 0-1000 feet Above 1000 feet
Pints 25 minutes 10 lb 15 lb
Quarts 30 minutes 10 lb 15 lb

 
Dial gauge canner
  Processing time 0-2,000 ft 2,001-4,000 ft 4,001-6,000 ft 6,001-8,000 ft
Pints 25 minutes 11 lb 12 lb 13 lb 14 lb
Quarts 30 minutes 11 lb 12 lb 13 lb 14 lb