Home Canned Ginger Carrots
Wash, peel, wash again then cut the carrots. We like round, inch thick pieces. Cut according to your preference. Have a stock pot of boiling water ready on the stove while chopping.
Add 1 teaspoon of minced ginger to each hot jar. Pack carrots tightly into jars leaving 1 inch head space. Ladle boiling water over top of carrots, removing air bubbles being sure to adjust water level as needed to keep the 1 inch head space.
Tip: Use the handle of a wooden spoon to gently press down on the carrots to remove excess air.
Wipe rim with a warm wash cloth, apply lid and ring. Hand tighten. Process quart jars in a pressure canner for 30 minutes at 10 pounds of pressure.
These delicious carrots make a wonderful side dish to compliment any dinner!
The Canning Diva