Even if the delicious tubers can now be bought fresh in stores all year round, it is worth preserving surplus crops by preserving them. Carrots taste extremely aromatic straight out of the jar. They can also be easily processed into a salad or a side dish and are therefore perfect for quick meals.

Pickled carrots are tasty and healthy

Utensils needed

You don't need much to preserve carrots. In addition to a wake-up pot or the oven, you only need suitable glasses. This can be:

  • Mason jars with lid, rubber seal and metal clip,
  • twist-off jars with seal intact,
  • Jars in which the lid is attached to the jar with a rubber ring by means of a metal clip. However, these can only be used with restrictions, since the vacuum cannot be checked with them.

Prepare carrots for canning

ingredients

  • 1 kg of carrots
  • 1 liter of water
  • 80 grams of salt

preparation

  1. Sterilize jars in boiling water for ten minutes and place upside down on a kitchen towel.
  2. Fill the sink with water and scrub the carrots with a brush.
  3. Cut off ends, peel.
  4. Cut the carrots into bite-sized pieces and place in the glasses.
  5. You can boil baby carrots whole as long as they are at least one centimeter shorter than the jar is high.
  6. Boil the water, add salt and continue cooking until all the crystals have dissolved.
  7. Pour the broth over the carrots, they must be completely covered by the liquid.
  8. Close immediately.

Cooking in the wake-up pot

  1. Place the jars on the rack of the preserving machine. They must not touch each other's sides.
  2. fill up with water. At least three quarters of the preserving food must be in the water bath.
  3. Wake up at 90 degrees for 120 minutes.
  4. Remove with tongs and let cool.
  5. Check that the jars are tightly closed.
  6. Store in a cool and dark area.

Cooking in the oven

  1. Place glasses in the drip pan and pour in 2 to 3 centimeters of water.
  2. Slide into the tube on the bottom rail.
  3. Adjust to 120 degrees.
  4. As soon as bubbles appear in the jars, switch off and leave in the oven for another 30 minutes.
  5. Remove and check if a vacuum has formed.
  6. Store in a cool and dark area.

variants

You can add various spices to the broth that give the carrots an interesting aroma. Fit very well:

  • Coriander,
  • Basil,
  • Tarragon,
  • Mint,
  • Laurel.

If you love a slightly sweet carrot aroma, add 2 tablespoons of sugar to the brew. A piece of chopped ginger provides a pleasant sharpness.

tips

Canned carrots will keep for 18 to 24 months, provided the jars are tightly sealed and you've done a very clean job of canning.

Category:

Vegetable garden