Canned Carrots with Mint
Wash, peel and chop the carrots down to the same size 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 ½ inch of headspace.
Cap and seal. Place in canner with 2 to 3 inches of hot water.
Pressure cook on High for 30 minutes. Once done, allow pressure to release naturally before opening the cooker.
Calories: 199kcalCarbohydrates: 46gProtein: 5gFat: 1gSaturated Fat: 1gSodium: 3222mgPotassium: 1497mgFiber: 13gSugar: 22gVitamin A: 75862IUVitamin C: 33mgCalcium: 165mgIron: 2mg