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