Canning and Preserving Cookbook for Beginners by Bradford Collin

Author:Bradford, Collin
Language: eng
Format: epub, pdf
Published: 2022-02-07T00:00:00+00:00

Nutritional Values:

Calories 11, Total Fat 0.1g, Saturated Fat 0g, Cholesterol 0mg,

Sodium 4mg, Total Carbohydrates 2.5g, Dietary Fiber 0.7g,

Total Sugars 1.1g, Protein 0.5g

Pickled Carrots

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Canning Time: 10 minutes

Total Time: 25 minutes

Servings: 8

How to prepare:

Set the 2- 1 quart jars on rack in a water canner with water, cover the jars with more water, and let them simmer to 180 degrees F.

Place the sealing discs in the hot water and keep them hot.

Divide the carrots and garlic into the 2- ½ quart canning jars.

Mix water with vinegar and salt in a saucepan and cook to a boil.

Pour this brine into the jars while leaving the ½ inch headspace on top.

Clean each jar’s rim with a clean cloth or paper towel, cover with a sealing disc, and rotate the lid until it is fingertip tight.

Return the jars, using a jar lifter, to the water bath canner and let them boil for 10 minutes in the canner.

Remove the jars with a lifter, carefully, from the canner and leave them at room temperature for 24 hours.

Store as per the instructions in Table 1

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