I've been plumping out my canning closet lately, canning things I'm short on in order to have a more fully-stocked pantry. One of the things I wanted to can were some carrots.
Canned carrots are wonderful for adding to dishes (casseroles, soups, rice) or by themselves as a side dish. I canned some up several years ago and we were getting low. We don't go through canned carrots terribly fast, so it took us this long to go through the previous batch
I planted carrots in the garden this year. I got the seeds in late, but they've yielded a beautiful crop.
However after some thought I decided to leave these in the ground. We can pick some as we want them for fresh carrots (they'll actually overwinter quite well) and next year they'll yield seed, since carrots are biennials.
Besides, I came across a great deal at the wholesale grocer where I often shop: a 25-lb. bag of "juicing" carrots for $4.50. Hard to pass up a bargain like that!
I guess what constitutes a "juicing" carrot is anything too weirdly-shaped, spindly, broken, or otherwise not conforming to the classic "carrot" shape to be sold individually or in bunches. I didn't care. A carrot is a carrot and it will can beautifully regardless of shape.
So I peeled and sliced my way through the bag.
I filled up one large bowl and started on a second.
I ended up with two large bowls filled to capacity.
My canner holds 18 pints, so I only washed and filled 18 jars for the first batch.
I scalded and put on the Tattler lids (some are pink from a breast cancer promotional the Tattler folks did awhile ago).
First batch in the canner.
Out and cooling, late in the evening. Carrots must be processed for 25 minutes (pints) at 10 lbs pressure, adjusted for altitude (I go for 12 to 13 lbs of pressure).
The next morning I processed the rest of the carrots.
Altogether I got 30 pints of carrots from the 25-lb. bag.
Except for my time and a bit of propane for processing, this comes to about $0.15 per pint. Bargain!