Tuesday, April 5, 2016

Carrots Everywhere

8 pounds of carrots is way more than we will eat quickly.  I knew that when I picked them up, but canning them keeps that fresh taste to them when I add them to dishes.  I like to can the baby carrots whole and add them to roasts and things like that.  I can also add them to soups or whatever else I chose.  When I do that I just chop up how every many I need. 

I canned 12 pints.  I saved a 2 bags for other things.  I will make an apple carrot salad with part of one, perhaps a carrot cake for a friend, and then the others will be for munching on.

I decided to go ahead and can the last of the mixed veggies and ended up with 4 more pints of them.

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