Get the freshest carrots possible. If you are lucky enough to have a garden, wash them right after they are picked. As with most canning, boil the lids and jars and use new seals. Peel the carrots and cut them lengthways. You can cut them to length so they fit into the jars. Pack tightly in the jars leaving about 1 inch of headroom then cover them with boiling water. Process the jars in a pressure canner for approximately 20 minutes at 15 pounds pressure being sure to refer to the pressure manual that was included with your canner.
How To Pickle Carrots
Again, use the freshest carrots possible and pickle right away. Wash and peel the carrots. Cut to length so they will fit into the jars. Also cut lengthways so they are halved. Place carrots into a pot filled with water and bring to a boil until carrots are tender. Sterilize all the jars and lids by boiling them in water for about 10 minutes. Pack the carrots vertically in the jars leaving some headroom; about one inch from the top of each of the jars. In a medium sized pot, boil the packing liquid ingredients; sugar, vinegar and spices all together in water. Place the jars in your canner filled about half way with water and cook for about 10 minutes at one thousand feet, 15 minutes at five thousand feet and 20 minutes for altitudes five thousand to ten thousand feet.
Baby Carrots Nutrition Information
Baby Carrots Are Good For You: After the potato, the carrot is the second most popular vegetable around the world. The health benefits of carrots are well established and cover a wide range in human health conditions. For example, eating just one carrot per day can improve a persons skin, eyes and immune system. Carrots have been proven to prevent heat disease including heart attacks and strokes, including reducing risk factors associated with most common kinds of cancers. Baby carrots in particular, are packed with lots of vitamins and many minerals.