Wednesday, January 14, 2009

Canning Carrots

My friend, Laura, and I spent the day baking bread and canning carrots. The 25 pound bag I bought yesterday filled 30 pint jars, with a couple carrots leftover for munching on. We canned 17 pints of carrots sticks in orange juice and 13 pints of carrot slices, a few in juice, the rest in water. Before serving, the juice (pineapple juice works well too) can be thickened with a bit of cornstarch to make glazed carrots for an easy sidedish. The slices canned in water are a great addition to soups and stews. Either type can be pureed and used in place of grated raw carrots in carrot cake or muffins.


Jeannetta said...

I would NEVER have thought to can them in juice! You are amazing :)

Jennifer said...

I wouldn't have thought of it either. It's something we learned (and tasted) in the Master Food Preserver class!

Anonymous said...

Did you cold pack the carrots and heat the juice?

Jennifer--flavorsoftheumpqua said...

Yes. We packed the slices and sticks in leaving 1-inch headspace and then covered them with simmering juice.