Carrots have been my nemesis for a long time now.
I have tried all the tips and tricks to get them to grow, but to no avail. Then, I had a HUGE harvest this summer so far. A total of 32 carrots. Don’t judge…for me that’s huge! Keeping the soil well drained, and loose has been the keys for me this year. We always had harder soil and hard compost, but we really worked at loosening that up so it was nice and “airy”. It took a lot of work, for like 2 weeks we turned the bed daily to loosen it up before we planted. It’s quite an accomplishment for me.
Carrots are a great veggie to have canned, for easy to fix roast beef side dishes.
I love the texture of canned carrots, almost over fresh. Canned carrots are so easy to fix with some butter, cinnamon, and a bit of brown sugar for an instant “treat” as well. Ok, here’s how to can them.
Peel the carrots and rinse.
Save the peels for broth/soup later, if you can. Our rabbits also enjoy them as their treat if I’m not fast enough to put them away. You can leave them whole, slice them, or dice them. I prefer to cut mine into coins. To do this, lay several carrots on a cutting board at once, and use a sharp knife.
Alternate angles in how you cut them, and viola! Carrot Coins!
To raw pack the carrots, simply place the raw carrots in a hot, clean jar. Add boiling water on top, leaving 1 inch of headspace. Wipe the rim with a clean towel, add the hot lid and band, screwed on finger tight, and process in a pressure canner at 10lbs pressure pints 25 minutes, quarts 30 minutes.