Canning Carrots
23 Steps -- Step 19

Process Carrots

Put about 2 inches of water in the canner. Fill cooker with jars, set lid and seal top of cooker. Apply heat until steam comes out the vent in a steady stream. At that point put the weighted cap on. When the pressure reaches 10 pounds reduce heat to keep it at 10 pounds. For carrots give 25 minutes for pints and 30 minutes for quarts. If your altitude exceeds 1000 feet you must adjust for that. It is simply NOT safe to water bath carrots. You won't die every time but it takes only once and it's a rather unpleasant death. It is very important not to hasten the cooling of the pressure canner. Using cold water on the canner can also bring rather unpleasant results. Let the pressure go down naturally.