Carrots are a lowacid food, which means they can support the growth of botulism bacteria.
Botulism is a serious foodborne illness that can be fatal, especially in infants, young children, and older adults.
Pressure canning kills botulism bacteria by raising the temperature inside the canner to a high enough level for a long enough time. This is not possible with a water bath canner.
Botulism is a serious illness caused by a toxin produced by the bacterium Clostridium botulinum. The toxin can be found in soil and can contaminate food, especially lowacid foods such as homecanned vegetables
Canning Carrots https://nchfp.uga.edu/how/can_04/carr...


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