HOW TO PRESERVE CARROTS.
Storing carrots in water brine, also known as canning, is the best way to preserve them for an extended period of time. Canned carrots are full of goodness and great to keep handy for quick dinners and salads. Children love them straight out of the jar as a snack, too.
Equipment
- canning pot, sterlised jars
Ingredients
- 1/2 kg carrots peeled, ends removed
- water
- pickling salt (optional)
Instructions
- Remove the green parts of the carrots, then peel and wash the carrots well. Chop larger carrots into smaller pieces. Smaller carrots can be canned whole (ends removed). Place the carrots to chill for 5-10 minutes in a bowl of cold water and add 3-4 cubes of ice to the water.
- Place a large saucepan with water on the hob and bring the water to the boil. If you decide to use pickling salt, sprinkle it in the water before placing the carrots inside. Blanch the carrots in the boiling water for 5 minutes, then transfer them immediately to a bowl of cold water with a few ice cubes.
- Pack the carrots loosely in sterilised jars. Heat water in your kitchen kettle to boil and pour the hot water in the jars packed with carrots. Cover the carrots completely in water and leave 1 inch (3 cm) headspace in the jars. Wipe the jar rims dry and finger tighten the lids.
- Hermetically seal (process) the packed jars in a pressure canner following the manufacture instructions or in a water bath. To process jars of carrots in a water bath, place the jars of carrots in a large pot of boiling water. Bring the water to the boil and leave the jars to boil for 20 minutes. Start timing from the moment the water (with the packed jars inside) comes to a full boil.
- Leave the canned carrots to cool overnight placing them upside down on a tea towel. Store canned carrots in a dark and cool place, and consume within one year.