Add 1 teaspoon canning salt per quart to each jar if desired. Fill jars with hot beets and fresh, hot water. Leave 1 inch of headspace. Adjust lids, and process as directed in Table 1. For each 9-pint canner load you will need an average of 11 pounds of fresh carrots.
Larger carrots are often too fibrous and tough.
Slice or dice. Cover with boiling water, bring to boil again and simmer for five minutes. Add 1 teaspoon canning salt per quart to each jar if desired. Adjust lids and process as directed in Table 1. Husk corn, remove silk and wash ears.