2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Carrots are among the most famous and used vegetables. From ancient times their exceptional qualities as a food and cosmetic product are known. Carrots are added to any diet, for the sick and healthy, for young and old, in any form, raw, cooked, baked, fried.
Therefore, it is necessary to have them available at any time of the year. An easy way to store carrots is canning. Carrots can be used to make nectars, pickles, and can be frozen in the freezer.
There is a universal method of canning carrots. Fresh vegetables are needed. They are washed and cut into circles 20-25 cm thick. Blanch in salted water for about 5 minutes. Arrange in jars and pour hot filling. It is prepared in a ratio of 500 ml of water, 15 g of salt, 20 g of sugar and 30 ml of 6% vinegar.
The jars are closed and placed in a container with hot water. Sterilize for 20 minutes. When ready, remove and allow to cool. The resulting carrots can be used as a side dish to meat dishes and for salads.
In addition to themselves, carrots are part of many pickles. Such as this:
Pickled with carrots, cabbage and cauliflower
Necessary products: 1/2 kg carrots, 1 medium cabbage, 1 kg green tomatoes, 2 medium cauliflower heads, 1 large celery head, 1 kg young green cambi, vinegar, salt
Method of preparation: The oats and cabbage are cut into medium-sized strips, the carrots into circles, and the green tomatoes are pierced in several places with a large needle. The cauliflower is cut into flowers, the celery leaves are left whole, and the head is peeled and cut into cubes. All vegetables are mixed and mixed well with salt.
One, one and a half tablespoons are added to 1 kg of the mixture. sol. The result is distributed in large jars, at the bottom of which are placed cherry or quince leaves. A wooden cross or a wreath of vines is placed on top, clamped with a stone scalded with boiling water.
Add vinegar - 1 tsp. for a five-liter jar, and cold water to cover the cross. It is left to stand. On the third day, the pickling begins. It is done every other day until it rises completely.
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