Oh my carrots! Because I work in a no-waste kitchen, I always try to find new days of using my produce. Last year I started canning or pickling. (My pickles were a hit with my coworkers.) It’s a wonderful way to enjoy your summer produce in the winter. Plus it’s super easy!
Today I am going to share the basic canning love for your carrots, cucumbers, beans or whatever. You are going to love this!
BASIC CANNING RECIPE
Ingredients
- Carrots (1 pound-ish)
- Vinegar (2 cups)
- Water (2 cups)
- Spices (garlic, hot pepper flakes, dill, pepper, salt)
- Hot peppers
**These are the basic ingredients. I would use each to your liking. Have fun with it!
First you need a few mason jars. Luckly me I found six small ones hiding in the back of my cupboard.
Next assemble the ingredients, two pots and utensils. I like to have everything near my cutting board so I am not feeling stattered or like I am missing something.
Wash your carrots. Use a vegetable brush (amazing little tool) and chop lengthwise or into slices. After this I got out two pots – one for water and one for the canning brine. I boiled the water in one pot while I added two cups of water and two cups of vinegar into the other one.
Then I added garlic, some spices and hot pepper into the bottom of the mason jars. Once the water is boiling, I blanced the carrots for about a minute. After rising with cold water, I took the carrots out and stuffed them into the jars. Finally I poured the boiling brine over the carrots.
Finally I screw the cap on the jars – done. I let them cool a bit before I put them into the freezer. I am crossing my fingers that I used the right portion of vinegar to water.
Thanks for sharing. I used to can with my parents when I was younger. I would love to be able to do it again. Thanks
bakingrunner.blogspot.com
It does bring back memories for me too! Isn’t it fun being a grown up?