Canned Carrots

Discovered a stash of mixed-colored carrots in the back of my crisper drawer this morning and, surprise!, they were still crisp. (Usually forgotten veggies are limp or spoiled by the time I discover them.)  Since I don't remember my intent for them, and I have several small bags of frozen carrot slices, I decided to can them.  They're easy to can:  put raw carrot slices or sticks in hot jars, add boiling water and pressure can at 10 pounds of pressure for 25 min.

They'll make a bright & colorful side dish mid-Winter!