45
CARROTS WITH MINT
Servings: 4 pints
Headspace: 1/2 inch
Time: 30 minutes / high pressure setting
Ingredients
2 pounds small carrots
4 cloves of garlic
4 sprigs of fresh mint
4 teaspoons of fresh lemon juice
2 1/2 teaspoons of salt
Directions
Wash peel and chop the carrots down to the same size in order to stand vertically in the jars.
Fill the jars with equal amounts of carrot, garlic, mint lemon juice and salt. Fill the rest of the
jar with boiling water leaving 1/2 inch of headspace. Cap and seal. Place in canner with 2 to 3
inches of hot water.
Process for 30 minutes / high pressure setting.
Pressure Canning Recipes: VEGETABLES
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