Canning Recipes




Dilled Carrots And Celery
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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6 pounds carrots
1 1/2 cups diced celery - (abt 2 stalks)
Fresh dill or dill seed

Follow manufacturer's directions for preparing home canning jars and
two-piece vacuum caps.

Wash and peel carrots. Wash again. Slice, dice or leave small carrots
whole. Combine carrots and celery in a saucepot and cover with water;
boil 3 minutes or until vegetables are hot throughout.

Pack hot vegetables into hot jars, leaving 1-inch headspace. Place 1 head
fresh dill or 2 teaspoons dill seed in each jar. Carefully ladle boiling
water over vegetables leaving 1-inch headspace. Remove air bubbles with a
nonmetallic spatula.

Wipe jar rim clean. Place lid on jar with sealing compound next to glass.
Screw band down evenly and firmly just until a point of resistance is met
- fingertip tight. Process 30 minutes at 10 pounds pressure in a
steam-pressure canner.

This recipe yields about 6 pints.





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