Canned Carrots with Mint
Servings: 4 Quarts
- 4 pounds carrots cut to stand in jars
- 8 garlic cloves
- 8 mint fresh sprigs
- 8 teaspoons lemon juice fresh
- 5 teaspoons salt
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: 199kcal | Carbohydrates: 46g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 3222mg | Potassium: 1497mg | Fiber: 13g | Sugar: 22g | Vitamin A: 75862IU | Vitamin C: 33mg | Calcium: 165mg | Iron: 2mg