Michigan State University Extension
Preserving Food Safely - 01600169
08/03/99

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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