Sentry Page Protection
Pressure Canning Glazed Carrots
Carrots - you either love them or loathe them, and right now they are cheap and great quality.
I love them, if they have a bit of flavour to them. You know, sometimes they're a little bland and plain and dull. Roasting brings out the sweetness and caramelises them, but who has time to roast carrots (or the money to use the oven!) all the time?
So I pressure can them, and they are delicious!
When I was a little girl, my mother would sometimes make glazed carrots for special occasions, and I loved them.
These carrots are very similar to what I remember, and even the fussy eaters in our house devour them.
They're simply washed and peeled, cut into pieces and then covered with this amazing glaze and processed.
And I dare you to not want to have them with every meal, they are so good.
I love them, if they have a bit of flavour to them. You know, sometimes they're a little bland and plain and dull. Roasting brings out the sweetness and caramelises them, but who has time to roast carrots (or the money to use the oven!) all the time?
So I pressure can them, and they are delicious!
When I was a little girl, my mother would sometimes make glazed carrots for special occasions, and I loved them.
These carrots are very similar to what I remember, and even the fussy eaters in our house devour them.
They're simply washed and peeled, cut into pieces and then covered with this amazing glaze and processed.
And I dare you to not want to have them with every meal, they are so good.
Step 1: Wash and then peel the carrots. It is important that they be washed and peeled, even if they are clean from the fridge; they are a root vegetable and as such the skin can hold onto bacteria, yeast, moulds that washing simply won't remove. This makes them unsafe for canning, so take the few minutes and peel them!
I like to cut the carrots into straws. You can do chunks, or even whole baby carrots if they'll fit in your jars.
I like to cut the carrots into straws. You can do chunks, or even whole baby carrots if they'll fit in your jars.
Step 2. Get the canner ready. Add the trivet to the bottom, add the required amount of hot water and turn it on over a low heat - you'll be adding hot glaze to the jars, so you want the water in the canner to be hot when you add the jars to avoid thermal shock and breaking jars.
Step 3: Make the glaze:
2 cups brown sugar
1 cup orange juice
2 cups water
Put the glaze ingredients into a saucepan and stir over a medium heat until the brown sugar has dissolved. Bring to a boil and turn off.
2 cups brown sugar
1 cup orange juice
2 cups water
Put the glaze ingredients into a saucepan and stir over a medium heat until the brown sugar has dissolved. Bring to a boil and turn off.
Step 4: Pack the jars with the carrots. Add the hot glaze leaving 1" headspace. Debubble - don't skip this step!
Step 5: Wipe the rims of the jars with a vinegar dipped cloth well - the glaze is sticky, you don't want any of it on the rims of the jars to prevent a seal.
Step 6. Add lids and rings. Remember, just finger tight for the rings.
Step 7. Place the jars in the canner. Put the lid on and when it has vented for 10 minutes, add the weight and bring it up to pressure, for my elevation it's 10 pounds (this varies depending on where you live, so if you're not sure of your elevation, check). Once it reaches pressure start the timer.
Half pints, pints and quarts all process for the same time when it comes to processing carrots: 30 minutes.
Once the 30 minutes are up, turn off the heat and let the canner naturally come down to zero pressure. Don't try to force it, you'll ruin your hard work (at the least there will be a lot of siphoning, at worst your jars will break).
When the canner reaches zero pressure, crack the lid a little and let it rest for about 10 minutes.
Remove the jars and let them cool for 12 - 24 hours.
Wash, date and put them on your shelf, ready to enjoy when you want carrots with your dinner.
Half pints, pints and quarts all process for the same time when it comes to processing carrots: 30 minutes.
Once the 30 minutes are up, turn off the heat and let the canner naturally come down to zero pressure. Don't try to force it, you'll ruin your hard work (at the least there will be a lot of siphoning, at worst your jars will break).
When the canner reaches zero pressure, crack the lid a little and let it rest for about 10 minutes.
Remove the jars and let them cool for 12 - 24 hours.
Wash, date and put them on your shelf, ready to enjoy when you want carrots with your dinner.
These glazed carrots are a game changer when it comes to meal planning. They make a plain meal something special and compliment roast chicken and beef perfectly.
For a very quick carrot soup, puree the carrots and the glaze, add stock to thin to the consistency you like, and if you wish a little cream and serve. It's so good, especially with warm bread and butter.
When carrots are cheap, I like to pay no more than 80c a kilo for them, it is worth buying a few kilos, yes a few kilos, and getting a few jars of these delicious ready to heat and eat, or just eat, carrots on the shelf.
For a very quick carrot soup, puree the carrots and the glaze, add stock to thin to the consistency you like, and if you wish a little cream and serve. It's so good, especially with warm bread and butter.
When carrots are cheap, I like to pay no more than 80c a kilo for them, it is worth buying a few kilos, yes a few kilos, and getting a few jars of these delicious ready to heat and eat, or just eat, carrots on the shelf.
Related Articles |