Preserving Carrots

New Zealand Listener, Volume 21, Issue 534, 16 September 1949, Page 23

Preserving Carrots

Dear Aunt Daisy, Could you tell me an"easy way of preserving cafrots? I have plenty of lovely carrots, but once they are dug they rot. I have several quart size preserving jars, so would like to make use of them. Is there a way of just using salt? "Stewart Island." No, you must sterilise your carrots just as you would any fruit or vegetables. Wash and peel (or scrape) the carrots. Slice them thickly. You could also do them whole, or sliced in halves or quarters lengthways, but they take up a little more room that way. Arrange in hot sterilised jars, cover with boiled and cooled salted water, add a tablespoon of vinegar to each quart jar, and sterilise in water bath in usual way. The water should come to the boil slowly, and be held at boiling point 2 hours. Vinegar is added because carrots, like peas and beans, are non-acid, and vinegar prevents growth of bacteria, You might also like to try these- : CARROT PICKLE: Put very young, brightly coloured carrots into boiling, salted water. Cook gently till 3 parts done. Remove, put’ into cold water, rub off skins. Cut into éven slices, pack tightly into jars and pour over spiced vinegar made with I quart vinegar, 1'4lb, sugar, 4202. cloves, 1 tablespoon cinnamon, and I teaspoon each of ranean and allspice, scalded together. CANDIED MINTED CARROTS: Parboil sufficient washed and scraped carrots for 10 minutes in boiling salted water. Split them lengthwise, unless very small and young. Arrange in casserole, sprinkle with brown sugar, and finely chopped mint, Dot with generous knobs of butter. Bake in hot oven halt an hour. |