Well, I made more progress on that giant bag of carrots that I bought last month. So far I have ten quarts of sliced carrots to eat and five quarts of pickled carrots. The pickled carrots tuned out to be delicious. The canned carrots will be a nice addition to dinner in the future. Canning the carrots was really simple.
First, I peeled and sliced a giant mixing bowl of carrots. Then I doled them out into my hot, sanitized jars. I put just under a teaspoon of salt into each jar. The recipes I read said you could leave the salt out, but I figured the carrots would be pretty bland without it. Then I topped off each jar with boiling water, leaving an inch of head space for processing. They all went into the pressure cooker for a thirty minute processing time.
In other news I received my Christmas present early from my wonderful husband. A new iPad to play with! It has a definite learning curve and my blog may look a bit different as I learn how to best use it.
***Update***
The pickled carrots were FANTASTIC!!!
The canned carrots, not so much. They had a funny almost metalic flavor that none of my family could get past. After some research I found out that using table salt in canning recipes will do that to your end product. So, lesson learned. I now have canning salt in my cupboard, and my chickens enjoyed a few quarts of cooked carrots. That's life!
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