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Carrots, Parsnips

A preserved dish of boiled carrots and parsnips canned in salted water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Carrots, Parsnips

Ingredients

Directions

Prepare

  1. Scald carrots or parsnips in boiling water for 1 to 5 minutes.

  2. Plunge them into cold water and remove the skins.

Pack and season

  1. Pack whole or sliced vegetables into Perfect Seal Jars.

  2. Add 1 level teaspoon of salt to each quart.

  3. Fill the jar with boiling water.

Seal and sterilize

  1. Place rubbers and tops on the jars.

  2. Adjust the spring.

  3. Place jars in a boiler.

  4. Sterilize for 1½ hours.

  5. Remove from boiler.

  6. Press down the spring.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Carrots or parsnips
The main vegetable; scalding softens its flesh so it becomes tender during processing.

The step that matters

Sterilize for 1½ hours. Heat must reach every part of the jar long enough to destroy spoilage microbes. Shorter or cooler processing can leave living microbes that spoil the sealed vegetables.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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