Canning Recipes




Peas And Carrots With Chives
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
1 pound peas (in pods) per pint jar
1 pound carrots per pint jar
Salt -- (optional)
Fresh chives

Prepare Ball brand or Kerr brand jars and closures according to
manufacturer's instructions.

Wash, drain and shell peas. Wash and drain again. Wash and peel carrots;
wash again. Cut carrots into 1/2-inch slices. Combine peas and carrots
in a large saucepot. Cover with boiling water and boil 5 minutes.

Pack hot vegetables in hot jars, leaving 1-inch headspace. Add 1/2
teaspoon salt to each pint jar. Place 1 tablespoon snipped chives in each
pint jar.

Carefully ladle hot cooking liquid or 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 pints for 40 minutes at 10 pounds pressure in a steam-pressure
canner. For elevations higher than 1,000 feet, increase pressure
accordingly following cooker manufacturer's recommendation.

This recipe yields ??





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