Canning Carrots

Canned carrots. Sounds interesting, can't say I recall ever having tried them, so naturally we decided to try out two recipes, which really is perfect since both made 3 pint jars.


We made a "dilly carrot" and a "spicy carrot". I forgot to take pictures of some of the ingredients bear with me. This was in actuality my first time using the "water bath" method.

For starters let em first acknowledge that perhaps the Dilly carrot recipe was a little off as it would seem we had WAY too many carrots and onion left over. we in fact had enough for four jars but alas we didn't have enough brine left.

Dilly Carrots:

2 lbs carrots, peeled and sliced into quarter inch rounds

4 garlic cloves, peeled and sliced

1 onion chopped

1 TBS black peppercorns

a good bunch of dill

4 cups distilled white vinegar

1/4 cup sugar

2 tablespoons pickling salt

3 pint jars

prepare all ingredients. Divide carrots, garlic, onion, dill and peppercorns among 3 hot, clean pint sized canning jars.

Combine vinegar, sugar and salt in a medium none reactive saucepan and bring to a boil, stirring to dissolve. Pour the brine over the carrots to cover by 1/2 inch. Leave 1/2 inch head space between the top of the liquid and the lid.

 

Use the boiling water method cooking for 15 minutes (timer starts once water boiling). Allow to set 5 minutes in the canner with both the heat and lid off, and then remove from canner by setting onto a clean towel. Allow to set overnight then check seals (by removing rings and gently pushing on the lid), if seals are good store in a cool dark place for up to one year.

Spicy Carrots:
2 lbs carrots peeled and cut to 1" below the top of the jar.
1-3 jalapenos sliced with seeds
4-6 garlic cloves peeled and sliced
1 tsp red pepper flake (optional)
4 cups distilled vinegar
1 cup sugar
3 tbs salt
3 pint jars

Prepare all ingredients for use and start the water bath heating

Divide garlic, red pepper flake and jalapeno slices between 3 hot pint jars. Then pack in the carrots

In a medium non reactive sauce pan, bring vinegar to a boil, then stir in sugar and salt and stir to dissolve.

Pour brine over carrots covering them by 1/2 inch. Leave about 1/2 inch of head space from the top of the liquid to the top of the lid.

Wipe the rims clean, place clean softened lids on and twist on the rings to "finger tip tight". Using the "water bath" method process for 15 minutes. allow to cool in the canner with the heat and lid off for an additional 5 minutes. place onto a clean towel and let stand overnight. Check the seals and store in a cool dark place for up to one year.

We will update this to let you know what we thought of them in a few months!

These recipes were taken from " Put 'em up" by Sherri Brooks Vinton


UPDATE: My hubby loved the hot carrots so much we canned 12 more this past weekend (4/2011)