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Carrots (Scrape small fresh-pulled)

Scrape small, fresh-pulled carrots, trim as needed and pack closely into sterilized jars; pour lukewarm water into the canner or cooker and when it boils fill the jars with boiling water; cover the cooker and let the water boil until the carrots are nearly tender; adjust the rubbers, add salted, boiling water, and set the lids in place; let cook ten minutes, then close securely. Carrots of medium size, cut in lengthwise quarters, may be canned with ease.