Pressure Canning Carrots – Kaleidoscope Carrots Artful Preservation

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Kaleidoscope Carrots Artistic Presentation

What is it that we, as humans, are most drawn to? Think about it. …Done? Though maybe a few things came to mind, one of the things that I think of is ART, and in all different forms. And those of you that know me know, food is art and canning is my way of preserving art! So why not start pressure canning carrots?

Traditional art, makeup, woodworking, natural art, and especially FOOD! Really though. Close your eyes and go back to the table where your loved ones gathered around a beautiful display. The sights, the sounds, the smell, and the taste.

For me, kaleidoscope carrots take me back every time. Their vibrant colors, white, purple, red, and yellow, amaze me and make me and bring back those memories. They make me want to run into the kitchen to create a work of art to share with everyone!

I know what you might be thinking. Purple carrots? That’s not natural. And you’re right. It’s not. None of these colors are. However, before you say “ew” I want to share how it all began! Orange carrots are great and good for you, but scientists have been asking themselves how they could make a carrot even more nutritious. The answer? The color.

Different pigments hold different nutritional value. While traditional orange carrots are still wildly popular, a more colorful carrot could not only encourage everyone to eat their veggies, but serve an entirely different nutritional purpose.

For example, purple carrots have extra vitamin A and help prevent heart disease. Yellow? Cancer prevention and eye health. White carrots promote healthy digestion! Who knew something like a carrot had so many nutritional superpowers!

Food is Art – Canning is my way of Preserving Art

So, where do you find them and how do you eat them? Unfortunately, farmers in the past have been a little hesitant to plant and produce these funny but beautiful carrots. Fortunately, they’re jumping on the bandwagon once they see them, taste them, and learn from other countries how to use them.

The rest of the world seems to prefer boiling or using them in stir-fry. Others have said that purple carrots are a little pepper-y, and use them along with chicken. Maybe it’s time to buy a bunch and try them out? Start with your favorite way to make or preserve them, then get a little adventurous. You won’t find too many recipes out there just yet due to their youth, but pressure canning kaleidoscope carrots would be a great start. 

How to Pressure Can Carrots – The Kaleidoscope Variety or Regular

10 pounds of uncut/unprepared carrots will yield about 6 quart jars

Peel and rinse the kaleidoscope carrots, then cut into 1 inch round pieces. If you prefer half-moon shapes, by all means, cut the carrots according to your preference just be sure they are uniform in size.  Have a stock pot of boiling water ready on the stove while chopping.

I do not add salt, but if you prefer to add salt to your carrots, add 1 teaspoon of canning salt or sea salt to each quart jar. The salt is simply for flavor, nothing more.  Raw pack carrots tightly into each warm jar leaving 1 inch head space.  Ladle boiling water over top of carrots, removing air bubbles being sure to adjust water level as needed to keep the 1 inch head space.

Tip:  Use the handle of a wooden spoon to gently press down on the carrots to remove excess air.

Wipe rim with a warm wash cloth dipped in vinegar then apply lid and ring.  Hand tighten.  Process quart jars in a pressure canner for 30 minutes at 10 pounds of pressure. Be sure to adjust psi based on your altitude.

These delicious carrots make a wonderful side dish to compliment any dinner and stay good on your pantry shelf for a few years!

For more pressure canning recipes to enjoy this canning season, be sure to pick up your copy of my latest book, The Complete Guide to Pressure Canning, and receive a free bonus chapter on how to pressure can Fruits!  Click here to pre-order my new bookClick here to receive your free bonus chapter.

Enjoy~

Happy Canning!
Diane, The Canning Diva®

 

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