Carrots

Oh what to do when your father-in-law sends you home with a grocery bag full of carrots?

Well, if your name is Tori--you put them in a bottle.



Bottled Carrots

2 to 3 lbs carrots per quart cut 1 to 1.5 inch diameter
salt (optional)
Water

Raw Pack:
Wash carrots; drain. Peel carrots. Wash again. Slice, dice or leave whole. Pack carrots tightly into hot jars, leaving 1 inch headspace. Add 1/2 tsp. salt to each pint jar, 1 tsp. salt to each quart jar, if desired. Ladle boiling water over carrots, leaving 1 inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints 25 minutes, quarts 30 minutes, at 10 lbs pressure in a steam pressure canner. (Have to adjust to 15 lbs in Utah)

It is best to have a wonderful assistant to help, even if he called me "Warden" all night, and made sexual jokes........ but I still love him!

Here is my end product!!!

9 pints of carrots!!!