The crinkle cut gives these carrots a fancy appearance, making them very pretty when served for dinner. For competition, pack the jars with carrot slices that are the same size and color. Nearly every time Beth enters these carrots, they win first place and frequently take Best of Show as well.
MAKES: about 7 pint jars or three to four 1-quart jars
INGREDIENTS:
- 81⁄2 pounds whole carrots, each about
- 1 inch diameter
- 31⁄2 teaspoons pickling or canning salt
- Boiling water
INSTRUCTIONS:
- Thoroughly scrub the carrots to remove any dirt; rinse and drain well. Peel the carrots and rinse again. Using a crinkle-cut slicer, cut the carrots into slices of uniform size, about ¼ inch thick.
- Pack the carrots into hot jars, leaving 1-inch headspace. Add ½ teaspoon salt to each pint jar or 1 teaspoon salt to each quart jar.
- Ladle the boiling water into the jars, covering the carrots and maintaining the 1-inch headspace. Remove any air bubbles. If necessary, add more liquid to maintain the headspace. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
- Process pint jars for 25 minutes and quart jars for 30 minutes at 11 pounds of pressure in a dial-gauge pressure canner or at 10 pounds of pressure in a weighted-gauge pressure canner.
- After the processing time is complete, remove the canner from the heat. Let the pressure return to zero before removing the jars from the canner. Let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.
TIP:
- If you don’t have a crinkle-cut slicer, you can cut the carrots into slices with a sharp knife.
