Canning CarrotsCanning carrots ready to add to a stew or soup, is a great idea. Or just heat, add some butter and sprinkle on a bit of cinnamon.Use a crinkle cutter  for a fun
look to your jars. I
like the pampered chef crinkle cutter because it is rounded and you can
roll it to slice your foods. PrepareGather
your canning supplies
Ingredients
Start by preparing jars,and get water in your canner heating. (see Pressure Canning for full directions) ProcedurePeel carrots if desired. I grow my own carrots so I just scrub them good.Cut carrots to desired size. Small carrots may be left whole. Using a crinkle cutter makes your jars look very professional. Just for fun. Simmer carrots 5 minutes. Pack carrots into hot jars leaving 1 inch headspace. Add salt if desired. 1/2 tsp per pint, and 1 tsp per quart. Add boiling water to jars covering carrots and leaving 1 inch head space. Remove air bubbles, pack and process according to Pressure canning instructions. Don't forget to adjust for your altitude. Processing timeProcess pints 25 minutes, and quarts 30 minutes at 10 pounds pressure
You might also be interested in Pickled Carrots.
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Make it your ambition to lead a quiet
life and attend to your own business and work with your hands....
1Thessalonians 4:11
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