I found a good idea for a winter canning project and got a batch done today. They are just cheap baby carrots from Aldis. No preparation needed. Just drop them raw in the hot jar, cover with boiling water leaving 1 inch headspace, and add 1/2 tsp (1 tsp for quarts) canning salt if desired. These pints were pressure canned for 25 minutes at 11 pounds of pressure. Quarts would go in for 30 minutes.
And I’ll end with a little view of my kitchen, all prepped and ready to can.