This summer Ohio was reported to be the wettest in history, so I'm having a pretty poor crop harvest, and that goes for vegetables such as onions, garlic and green beans too, ugh.
A true baby carrot is a carrot grown to the "baby stage", which is harvested before the root reaches its mature size.
Today’s “Manufactured" baby carrots were invented in the late 1980's by Mike Yurosek, a California farmer, as a way of making use of carrots which are too twisted or knobby for sale as full-size carrots.
|Photo from Wikipedia|
He was able to find an industrial green bean cutter, which cut his carrots into 5 cm lengths, and by placing these lengths into an industrial potato peeler, he created the baby carrot. Yea!
|Baby carrots washed and ready for canning|
I prefer to use wide mouth canning jars. Not only are they easier to fill, they closely match the size of a commercially canned product for recipes.
|Wide mouth pint canning jars|
|2nd layer of carrots in a swirl pattern to keep them below the headspace|
Wash carrots. If using whole carrots, peel and wash again. Cut carrots into slices or leave whole.
|Add 1/2 teaspoon salt to pints, (optional)|
|Add boiling water, leaving 1 inch headspace|