Few people can resist a plate of homemade canned carrots into slices or cubes. There is simply no beating the quality in this type of carrot. Carrots are a crop growing rapidly, and even if you happen to need to find your roots for sale at local farmers' market is still very reasonable cost.
On average you will find that there are approximately 17 1 / 2 pounds carrots needed after removing the vertices of a charge 7 / 4. If you are processing your pints11 pounds of carrots to have a full load of 9 liters. These figures a bushel of carrots without their top would weigh about 50 pounds and your ultimate return would be anywhere from 17 to 25 liters. This is an average of about 2-1/2 pounds processed per quarter.
Canning carrots as the quality of the original product is of vital importance. You need to choose small, firm roots of 1 inch to maybe 1-1/4 inches in diameter. Avoid carrots are as big asoften too fibrous for success.
Keep in mind that different pressure processing industries work differently and have different numbers of features associated with them, so make sure your Canner instructions carefully before starting.
After you get your roots wash and peel them. Then rewash them again. Now, depending on the choice, either slice them or dice them.
There are several ways to preserve your generosity -or hot pack or parcel first. If the hot packing your roots and cover them with water and bring to rapid boil. Boil for about five minutes and fill jars, leaving a space of 1 inch. If your package raw materials, only good Fill the jar with raw carrots and was released on January 1 inch headspace. Place 1 teaspoon of salt in the pot for each quarter of the roots as you add hot water.
Put lids on the jar and process in pressure cooker for about 2514 minutes at a pressure of pounds per liter, and 30 minutes for quarts at 14 pounds. As the pressure and times vary, contact your local extension office for pressure and the correct time.
The whole process is simple and easy and you are assured of quality carrots for the winter ahead.
Copyright @ 2010 Joseph Parish
http://www.survival-training.info
By Joseph Parish
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