Canning Carrots

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by jaloola, Mar 19, 2011.

  1. jaloola

    jaloola Happy Joyous & Free

    104
    0
    99
    Oct 21, 2010
    Oakland
    Oh great canning masters, I seek your wisdom and experience...

    I make some kick ass dilled refrigerator carrots that are crunchy and tasty. Unfortunately, they only last about a month. So I tried my hand at some pressure canned carrots for their long shelf life. I called this batch "the carrots of disappointment" because they were so soft with not a bit of crunch left BUT the flavor was good.

    How do I get long shelf life, crunch and awesome flavor in one jar?! There must be a way...
     
  2. jaloola

    jaloola Happy Joyous & Free

    104
    0
    99
    Oct 21, 2010
    Oakland
    Thank you Mods for moving me to the right spot.
    Not sure how I missed the recipes section...
     
  3. ranchhand

    ranchhand Rest in Peace 1956-2011

    13,295
    18
    291
    Aug 25, 2008
    SC
    I haven't a clue about not having them cook during the canning process. But..... if you could share your recipe, I'd be mighty grateful.... please?????
     
  4. jaloola

    jaloola Happy Joyous & Free

    104
    0
    99
    Oct 21, 2010
    Oakland
    Quote:JALOOLA'S FANTASTIC DILLED CARROTS

    1 Lb Carrots
    1 1/4 cup water
    1 cup cider vinegar
    1/4 sugar
    2 garlic cloves (lightly crushed)
    1 1/2 teaspoon Dill seed
    1 1/2 teaspoon kosher salt
    2 bay leaves

    Wash, peel and cut carrots to size
    bring a pot of lightly salted water to boil and add carrots.
    simmer carrots one minute and then rinse in cool water

    bring ingredients for brine to a boil then reduce heat to simmer for a few minutes.

    Put carrots in jars with a sprig of fresh dill then pour in the brine.
    Let it cool on the counter top and then refrigerate.

    They last about a month.
     
  5. MeatKing

    MeatKing Chillin' With My Peeps

    We use the same recipe for our dill carrots as dill pickles.. Our trick is to soak the carrots in ice water, for at least an hour..
    Do you have a dill pickle recipe you use for canning? Just do the excact same.
     
  6. KenK

    KenK Chillin' With My Peeps

    Jan 23, 2011
    Georgia
    How long did you process them at pressure? No matter what recipe you use, I think they are going to get soft with just a few minutes of processing.

    I'm not sure that they need pressure canning, maybe look for a water bath recipe.
     
  7. BettyR

    BettyR Chillin' With My Peeps

    1,834
    30
    191
    Mar 1, 2008
    Texas Gulf Coast
  8. ranchhand

    ranchhand Rest in Peace 1956-2011

    13,295
    18
    291
    Aug 25, 2008
    SC
    Quote:JALOOLA'S FANTASTIC DILLED CARROTS

    1 Lb Carrots
    1 1/4 cup water
    1 cup cider vinegar
    1/4 sugar
    2 garlic cloves (lightly crushed)
    1 1/2 teaspoon Dill seed
    1 1/2 teaspoon kosher salt
    2 bay leaves

    Wash, peel and cut carrots to size
    bring a pot of lightly salted water to boil and add carrots.
    simmer carrots one minute and then rinse in cool water

    bring ingredients for brine to a boil then reduce heat to simmer for a few minutes.

    Put carrots in jars with a sprig of fresh dill then pour in the brine.
    Let it cool on the counter top and then refrigerate.

    They last about a month.

    Oh thank you, I love carrots and I love dill, so does DH.
     
  9. donrae

    donrae Hopelessly Addicted Premium Member

    31,452
    3,530
    538
    Jun 18, 2010
    Southern Oregon
    Plain carrots MUST be pressure canned. Pickled carrots should be able to be done in a water bath, probably 20-30 min, just like cucumber pickles. Those stay crunchy, seems like carrots should, too?
     
  10. Katy

    Katy Flock Mistress

    Quote:JALOOLA'S FANTASTIC DILLED CARROTS

    1 Lb Carrots
    1 1/4 cup water
    1 cup cider vinegar
    1/4 sugar
    2 garlic cloves (lightly crushed)
    1 1/2 teaspoon Dill seed
    1 1/2 teaspoon kosher salt
    2 bay leaves

    Wash, peel and cut carrots to size
    bring a pot of lightly salted water to boil and add carrots.
    simmer carrots one minute and then rinse in cool water

    bring ingredients for brine to a boil then reduce heat to simmer for a few minutes.

    Put carrots in jars with a sprig of fresh dill then pour in the brine.
    Let it cool on the counter top and then refrigerate.

    They last about a month.

    Oh thank you, I love carrots and I love dill, so does DH.

    They sound yummy.....going to have to give them a try.
     

BackYard Chickens is proudly sponsored by