Michigan State University Extension
Preserving Food Safely - 01600169
10/13/97

### Carrots--Sliced or Diced

        QUANTITY:  An average of 17-1/2 pounds (without 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

       headspace.

       Raw pack--Fill hot jars tightly with hot raw carrots,

       leaving 1-inch of 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.

            RECOMMENDED PROCESS TIMES FOR CARROTS IN

                A DIAL-GAUGE PRESSURE CANNER

                    Canner Pressure (PSI) at Altitudes of

    Style

    of
        Jar   Process  0-        2001-     4001-     6001-

    Pack
      Size  Time     2000 ft.  4000 ft.  6000 ft.  8000

    ft.

    Hot
      Pints  25 min.  11 lb.    12 lb.    13 lb.    14 lb.

    Hot
      Quarts 30       11        12        13        14

    Raw
      Pints  25       11        12        13        14

    Raw
      Quarts 30       11        12        13        14

            RECOMMENDED PROCESS TIMES FOR CARROTS IN

                 WEIGHTED-GAUGE  PRESSURE  CANNER

                         Canner Pressure (PSI) at Altitudes

    of

    Style

    of
          Jar      Process       0-                 Above

    Pack
        Size     Time          1000 ft.           1000

    ft.

    Hot
         Pints    25 min.       10 lb.             15 lb.

    Hot
         Quarts   30            10                 15

    Raw
         Pints    25            10                 15

    Raw
         Quarts   30            10                 15

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