Instructions: Follow manufacturers directions for preparing home canning jars and two-piece vacuum caps.

Wash and peel carrots. Wash again. Slice, dice or leave small carrots whole. Combine carrots and celery in a saucepot and cover with water; boil 3 minutes or until vegetables are hot throughout.

Pack hot vegetables into hot jars, leaving 1-inch headspace. Place 1 head fresh dill or 2 teaspoons dill seed in each jar. Carefully ladle boiling water over vegetables leaving 1-inch headspace. Remove air bubbles with a nonmetallic spatula.

Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight. Process 30 minutes at 10 pounds pressure in a steam-pressure canner.

This recipe yields about 6 pints.

Yield: 6 pints

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