Preserving Michigan Fresh carrots
Try preserving pickled baby carrots this summer.
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
- 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
- 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.