Carrots, potatoes...and oh boy, here they come!

[Carol Dee]

Dew and Monty. I love the idea of having carrots and potatoes ready to add to a pot of stew. Any special directions for preserving them? may give it a try as the potatoes are going to be more than will stay good in the cupboard.

 

[MontyJ]

Canning carrots and potatoes is easy Carol. The Ball Blue Book that I have recommends boiling potatoes for 10 minutes then packing hot, the National Center for Home Food Preperation (linky, as Steve would say) says to boil them for 2 minutes, then pack. I do neither. I raw pack and pour boiling water as they both recommend into the jars. I have learned over the years that the reason for pre-boiling before packing is to reduce cloudiness from the starch. I get around that by always keeping the potatoes covered with cold water, and rinsing often. I pressure can quarts for 40 minutes and pints for 35 minutes. I find that pre-boiling makes them too mushy.

As Dew said, we will hold some as long as we can for fresh use (both carrots and potatoes), but at the first sight of softening, I'll can them up in a heartbeat. I canned these up today because I also have Danvers and Nantes carrots still in the garden. They will be pulled in 5 and 10 days respectively. Some of those will also be canned as carrot slices, but many will be kept for fresh use in the fridge.

Here is today's accomplishment 14 quarts of potatoes and carrots and 9 pints of new potatoes. Dew loves the new potatoes. She likes to open a jar and make scrambled eggs and taters.:

 

[journey11]

That's a good days work now. You guys sure keep that canner a boilin'!

 

[ninnymary]

I am so impressed! I love to hear about your gardening and canning endevers. Keep it coming!

Mary