Even if the delicious tubers can now be bought fresh in stores all year round, it is worth preserving surplus harvest by preserving them. Carrots taste extremely aromatic out of the jar. They can also be easily processed into a salad or a side dish and are therefore perfect for quick cooking.
How can you preserve carrots?
To cook carrots, clean and cut them into pieces, put them in sterilized jars, pour a hot broth of water and s alt over them and close the jars. Cook in a pot at 90 degrees for 120 minutes or in the oven at 120 degrees until bubbles appear.
Users needed
You don't need much to preserve carrots. In addition to a cooking pot or the oven, you only need suitable glasses. These can be:
- Mason jars with lid, rubber seal and metal clip,
- Twist-off jars with intact seal,
- Jars in which the lid with a rubber ring is attached to the jar using a metal clasp. However, these can only be used with restrictions because the vacuum cannot be checked.
Preparing carrots for canning
Ingredients
- 1 kg carrots
- 1 l water
- 80 g s alt
Preparation
- Sterilize the jars in boiling water for ten minutes and place them upside down on a kitchen towel.
- Put water in the sink and clean the carrots with a brush.
- Cut off the ends, peel.
- Cut the carrots into bite-sized pieces and fill them into the glasses.
- You can cook baby carrots whole as long as they are at least one centimeter shorter than the height of the jar.
- Bring water to the boil, sprinkle in s alt and continue cooking until all crystals have dissolved.
- Pour the broth over the carrots; they must be completely covered by the liquid.
- Close immediately.
Preserving in the preserving pot
- Place the jars on the rack of the canner. They are not allowed to touch each other sideways.
- Fill up water. At least three quarters of the food must be in the water bath.
- Soak at 90 degrees for 120 minutes.
- Remove with tongs and let cool.
- Check that the jars are tightly closed.
- Store in a cool, dark place.
Preserving in the oven
- Place glasses in the drip pan and pour 2 to 3 centimeters of water.
- Push into the tube on the bottom rail.
- Set to 120 degrees.
- As soon as bubbles appear in the glasses, turn them off and leave them in the oven for another 30 minutes.
- Remove and check whether a vacuum has formed.
- Store in a cool, dark place.
Variations
You can add various spices to the broth to give the carrots an interesting aroma. Very good fit:
- Coriander,
- Basil,
- Tarragon,
- Mint,
- Laurel.
If you love a slightly sweet carrot flavor, add 2 tablespoons of sugar to the brew. A piece of chopped ginger provides a pleasant spiciness.
Tip
Cooked carrots will keep for 18 to 24 months, provided the jars are tightly sealed and you have worked very carefully when preserving them.
