Canning Young Carrots
Ingredients
Directions
Prepare
Thin the rows of young carrots when small.
Cut off the tops and wash them thoroughly.
Scrape and snip off the tips, then blanch and cold dip the carrots.
Pack and sterilize
Pack the carrots into thoroughly cleaned pint jars.
Add 1 teaspoon of coarse sea salt to each jar.
Fill the jars with boiling water, adjust tops and rubbers, and sterilize for 90 minutes.
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
- Young carrots
- Make up the bulk of each jar and become tender and sweet when heated.
- Coarse sea salt
- Seasons the carrots and flavors the liquid around them.
- Boiling water
- Fills the jars and carries heat through the carrots during sterilizing.
The step that matters
Sterilize for the full 90 minutes. Heat must penetrate every jar to destroy spoilage microbes and make the sealed carrots safe to store at room temperature. Shortening the time risks under-processing and spoilage.
“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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