Preserving Michigan Fresh carrots
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Are you growing carrots this summer in your garden or planning to purchase fresh carrots at your local farmers market? Carrots are a summer favorite. Looking for a different way to preserve carrots this summer? Pickled baby carrots are a new method to try.
Michigan State University Extension recommends these general tips for handling fresh carrots.
- Wash hands before and after handling all fresh produce.
- Using a vegetable brush and running water, remove all soil from carrots. Peel if desired.
- Carrots will keep for several weeks in crisper of refrigerator at 41 degrees Fahrenheit or lower in perforated plastic bags.
- Keep carrots away from raw meat and meat juices to prevent cross-contamination.
If you are interested in trying carrots in a new way, pickled baby carrots might be for you. Follow the recommendations from the National Center for Home Food Preservation below for a tasty, pickled carrot product.
Pickled Baby Carrots
Ingredients
- 8½ cups peeled baby carrots
- 5½ cups white distilled vinegar (5 percent)
- 1 cup water
- 2 cups sugar
- 2 teaspoons canning salt
- 8 teaspoons mustard seed
- 4 teaspoons celery seed
Directions
- Wash carrots well and peel. Wash again after peeling.
- Combine vinegar, water, sugar and canning salt in an 8-quart Dutch oven or stockpot. Bring to a boil and boil gently 3 minutes. Add carrots and bring back to a boil. Then reduce heat to a simmer and heat until the carrots are half-cooked (about 10 minutes).
- Meanwhile, place 2 teaspoons mustard seed and 1-teaspoon celery seed in the bottom of each clean, hot pint jar.
- Fill hot jars with the hot carrots, leaving 1-inch headspace. Cover with hot pickling liquid, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; adjust two-piece metal canning lids.
- Process in a boiling water canner, at altitudes 0-1000 feet, in a hot pack for 15 minutes.
- Allow carrots to sit in processed jars for 3 to 5 days before consuming for best flavor development.
As a reminder, only pickled baby carrots can be water bath canned. Canned carrots must otherwise be canned only in a pressure canner for a safe carrot product.
