Canned Dill Carrots

Fill your canner or pot with about half of warm clean water. Place on the stove or over a propane burner and heat to a low rolling boil.

Prepare your jars, lids, and bands. Ensuring that they are free from cracks and bacteria.

In a large saucepan, add vinegar, water, and salt. Heat over medium-high heat and bring to a boil. Stir to dissolve the salt

In each jar, add 1/2 clove of garlic, 2-3 sprigs of dill, and sliced Jalapenos(as many or as little that you would like)

Pack carrots into the jars while leaving 1/2 inch of headspace.

Ladle the boiling hot pickling liquid into jar to cover the carrots, maintaining the 1/2 inch of headspace. (If you want to use Pickle Crisp, add 1/8 teaspoon to each pint jar.)

De-Bubble, add more liquid if necessary to adjust headspace.

Wipe rim with vinegar, center your lids on your jars, and screw bands down until resistance is met(Finger-tight strength)

Place jars in canner and ensure that they are completely covered with water. Bring to a rolling boil and process for 10 minutes. Wait 5 minutes and remove from canner. – I like to place the jars on a towel and cover with a towel to prevent cold air flow from reaching the jars. Allow them to cool over the next 12-24 hours and test the seal. You can eat these right away, or store them.