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34
Carrots: Sliced or Diced
Quantity: You will need approximately 17-1/2 pounds (without tops) 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.
Method: Pressure Can
Procedure: Select small carrots, preferably 1 to 1-1/4 inches in diameter.
Discard any foliage. Wash, trim, peel, and rewash carrots. Slice or dice, as
desired. Choose either hot or raw pack method:
Hot pack method: Place prepared carrots in a large pot. Cover with
boiling water; bring to boil. Lower heat and simmer 5 minutes. Fill
prepared jars loosely with blanched carrots, leaving 1-inch of headspace.
If desired, add 1 teaspoon of canning salt per quart, to the jar. When all
jars are filled, add the reserved, hot cooking liquid, leaving a 1-inch
headspace. Remove any bubbles. Wipe rims; center lids and screw on the
jar bands. Place the jars in the canner and process following the
recommendations below.
Raw pack method: Bring a large pot of water to a boil. Fill prepared jars
tightly with raw carrots, leaving 1-inch of headspace. If desired, add 1
teaspoon of canning salt per quart, to the jar. When all jars are filled, add
boiling water, leaving a 1-inch headspace. Remove any bubbles. Wipe
rims; center lids and screw on the jar bands. Place the jars in the canner
and process following the recommendations below.
Recommended Process Time
Canner Pressure (PSI) Setting at Altitudes of
Corn: Whole Kernel
Quantity: You will need 31½ pounds (in husk) of sweet corn per canner load of
7 quarts; an average of 20 pounds is needed per canner load of 9 pints. A bushel
weighs 35 pounds and yields 6 to 11 quarts, an average of 4½ pounds per
quart.
Method: Pressure Can
Procedure: Select fresh ears of sweet corn containing slightly immature kernels.
Style of Pack Jar Size Process Time
0-4000 feet
(10PSI)
4000-8000
feet (15PSI)
Hot & Raw Pints
25 minutes Setting 2 Setting 3
Quart
30 minutes Setting 2 Setting 3
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