In glass jars.—Pack raw carrots tightly into clean jars, to 1 inch of top of jar. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Fill jar to ½ inch of top with boiling water. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 25 minutes |
| Quart jars | 30 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack raw carrots tightly into cans to ½ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill cans to top with boiling water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 25 minutes |
| No. 2½ cans | 30 minutes |
•Hot Pack.—Wash and scrape carrots. Slice or dice. Cover with boiling water and bring to boil.
In glass jars.—Pack hot carrots to ½ inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Cover with boiling-hot cooking liquid, leaving ½-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 25 minutes |
| Quart jars | 30 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack hot carrots to ¼ inch of top. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Fill with boiling-hot cooking liquid. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—