It is wonderful to see Spring again, however it's still pretty cool here. So I've been planting successive plantings of seeds in the greenhouse. Lots of little sprouts and tender lettuces are growing but I spent my free time this weekend in the kitchen, canning glazed carrots.
I picked up a 25 pound bag of carrots which cost only $2 more than a 5 pound bag of those small baby carrots, which are dipped in bleach, so I am happy to avoid that with my purchase. This 25# bag will help strech the carrot supply into the winter months. We have been enjoying the carrots raw, cooked, shredded in salads and juiced, and still enough left over to preserve 14 quarts for winter meals when the weather impedes travel.
I did a raw pack with carrot sticks and added the glaze to the packed, clean and sterilized jars. I then proccessed the jars in a pressure cooker according to directions for my altitude.
Glaze for Carrots
2 cups packed dark brown sugar
3 cups Orange Juice
8 cups filtered water
Bring mixture to a boil to melt sugars and boil for 1 minute.
Ladle glaze into packed jars and process.
Living in North Idaho, with my chemical allergies, it is important for me to plan ahead for the winter months as soon as the Spring produce becomes available to keep things frugal. Good thing my mom instilled in me a love for gardening.
It is wearisome at times, having to make ALL my own food to ensure no allergies to ingredients, though I am thankful that God has put a love of old-fahioned homemaking in my heart. I often feel as if I was born in the wrong Century, but I know He does not make mistakes.
The Sun is peaking through the clouds so time to do some gardening before the forecasted rain. If you get a chance to make a batch of Glazed Carrots, whether or not you can them, I am sure you will enjoy them.
I used to sprinkle brown sugar on top of steamed carrots, my hubby likes them this way, which seemed to sweet for me. The glaze seems....just right...and makes it taste like a sweet carrot. I will need to make more as gifts. Enjoy!