Carrots — Sliced or Diced — NCHFP
Tested NCHFP pressure-canning directions for carrots with hot- and raw-pack options.
Ingredients
Carrots
- 17 1/2 lb carrots average without tops for 7 quarts; 11 lb for 9 pints
- 1 tsp salt optional per quart
- boiling water for packing
Equipment
- 1 Pressure canner Dial- or weighted-gauge.
- 7–9 Canning jars Pints or quarts.
- 7–9 Two-piece canning lids Prepare according to manufacturer directions.
Directions
- Wash, peel, rewash, and slice or dice carrots.
- Hot pack: cover with boiling water, bring to a boil, and simmer 5 minutes. Raw pack: fill jars tightly with raw carrots.
- Add salt if desired and hot cooking liquid or fresh boiling water, leaving 1-inch headspace. Adjust lids.
- Pressure process pints 25 minutes or quarts 30 minutes.
- Dial gauge: 11/12/13/14 psi at 0–2,000/2,001–4,000/4,001–6,000/6,001–8,000 ft. Weighted gauge: 10 psi through 1,000 ft; 15 psi above.
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Recipe Notes
Safety: Plain carrots are low acid. Pressure can using the tested processing time and altitude-adjusted pressure.
Exact source: https://nchfp.uga.edu/how/can/canning-vegetables-and-vegetable-products/carrots-sliced-or-diced