Many types of vegetables, including carrots, are now available all year round. As a result, preserving carrots has been somewhat forgotten. However, it is definitely worth preserving your own harvest in this way, since home-canned carrots taste much more aromatic than those from the supermarket.

Boiling carrots is not difficult

The necessary utensils

In addition to a special alarm pot or the oven, you need preserving jars to boil carrots, which are available in different versions:

  • mason jars: These have a rubber ring between the lid and the body. During the boiling process, the lid is held in place with a metal clip.
  • clamp lenses: With these, the lid is attached to the glass by means of a wire holder, the rubber sealing ring is removable.
  • tumbler glasses: These feature a twist-off screw cap. To create a vacuum, turn them upside down to cool.

To prevent germs from getting into the food, the preserving jars must be sterilized in boiling water for 10 minutes before you put the carrots in them.

Canning yellow turnips

The list of ingredients for the boiled carrots is not long. Match the amount of water and salt to the weight of your preserves:

Ingredients:

  • 1 kg of carrots
  • 1 liter of water
  • 80 grams of salt
  • 2 tbsp sugar

preparation

  1. Thoroughly clean the carrots under running water with a vegetable brush.
  2. Peel the carrots and cut off the ends.
  3. You can boil baby carrots whole. Cut larger carrots into bite-sized pieces, no thicker than 1 centimeter.
  4. If desired, blanch carrots for two minutes. This step makes the preserves last even longer. Then immediately rinse with cold water.
  5. Meanwhile, boil the water with the salt and sugar in a saucepan.
  6. Put the carrots in the jars.
  7. Pour over the hot salted water. There should be a border of at least two centimeters at the top.
  8. Close the jars and place them on the grid of the preserving machine. They must not touch.
  9. Awaken at 90 degrees for 90 - 120 minutes, depending on the size of the carrot pieces.

Alternatively, you can preserve the jars in the oven:

  1. Place the closed jars in the drip pan and pour in two to three centimeters of water.
  2. Slide the tray into the tube and set 175 degrees top and bottom heat.
  3. As soon as small bubbles appear in the preserves, switch off and leave the carrots in the hot oven for another thirty minutes.

After boiling

  • Let the jars cool down.
  • For this purpose, turn jars with screw caps upside down.
  • Loosen the clamp and check that everything is closed tightly.
  • With twist-off jars, you can recognize the vacuum by the lid that is pulled slightly inwards.

The canned carrots keep for between 12 and 24 months if stored in a dark and cool place.

tips

Preserved carrots get a special touch if you add spices such as basil, mint, tarragon or coriander when preserving.

Category:

Vegetable garden