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, as home-preserved carrots taste much more aromatic than those from the supermarket.
How can you preserve carrots?
To cook carrots, you need 1 kg carrots, 1 l water, 80 g s alt and 2 tbsp sugar. Peel the carrots, cut them into pieces, put them in sterilized preserving jars and pour hot s alted water over them. Then, depending on the size, cook at 90 °C for 90-120 minutes.
The necessary utensils
In addition to a special preserving pot or the oven, you will need preserving jars to preserve carrots, which are available in different designs:
- Weck jars: These have a rubber ring between the lid and body. During the cooking process, the lid is secured with a metal clip.
- Clamp jars: With these, the lid is attached to the jar using a wire holder, the rubber sealing ring is removable.
- Fall glasses: These have a twist-off screw cap. To create a vacuum, they are turned upside down to cool.
So that no germs get into the food, the preserving jars must be sterilized in boiling water for 10 minutes before adding the carrots.
Canning yellow beets
The list of ingredients for the boiled carrots is not long. Adjust the amount of water and s alt to the weight of your food:
Ingredients:
- 1 kg carrots
- 1 l water
- 80 g s alt
- 2 tbsp sugar
Preparation
- Clean carrots thoroughly under running water with a vegetable brush.
- Peel the carrots and cut off the ends.
- You can cook baby carrots whole. For larger carrots, cut into bite-sized pieces that should be no thicker than 1 centimeter.
- If desired, blanch carrots for two minutes. This step will make the preserved food last even longer. Then rinse immediately with cold water.
- Meanwhile, boil the water with the s alt and sugar in a pot.
- Put the carrots into the jars.
- Pour the hot s alted water over it. There should be a margin at least two centimeters wide at the top.
- Close the jars and place them on the rack of the preserving machine. They are not allowed to touch each other.
- Wake at 90 degrees for 90 – 120 minutes, depending on the size of the carrot pieces.
Alternatively, you can cook the jars in the oven:
- Place the sealed jars in the drip pan and add two to three centimeters of water.
- Push the tray into the tube and set the top and bottom heat to 175 degrees.
- As soon as small bubbles appear in the preserved food, turn it off and leave the carrots in the hot oven for another thirty minutes.
After cooking
- Let the glasses cool down.
- Use jars with screw lids upside down for this purpose.
- Loosen the clamp and check that everything is tightly closed.
- With twist-off jars, you can recognize the vacuum by the lid being pulled slightly inwards.
The preserved carrots will last between 12 and 24 months if stored in a dark and cool place.
Tip
Boiled carrots get a special touch if you add spices such as basil, mint, tarragon or coriander when cooking.
