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Carrots
Plain ol' Carrots
Wash thoroughly and scrape the skin. Pack carrots tightly in jars. Cover with boiling water leaving 1 inch headroom.
Process in pressure canner for 25 minutes at 10 pounds pressure.
Pickled Carrots
2 cups sugar
2 cups vinegar
2 cups water
1 tablespoon whole mixed spices
6 cups small carrots
salt to taste
Scrape and wash carrots. Cut to fit in jars. Add carrots to pot and cover with water. Boil until tender. Pack in sterilized jars. Fill jars with syrup made by boiling together vinegar, water, sugar, and spices, leaving 1/4 inch headroom.
Adjust lids and process in a boiling water canner 10 minutes at 0-1,000 feet altitude; 15 minutes at 1,001-6,000 feet; 20 minutes above 6,000 feet.
