Or carrots can be fun in colors.
I should write about Blohgher Food (great people, Manhattan cravings, goody bags of great size) or my recent trip to NY (more great people, much champagne, 2 a.m. fried chicken, pig roast) but the Can Jam deadline looms, as does the need to scour my entire apartment in preparation for an author party next weekend. And how that happened, well, don't let your daughter's correspond with your authors.
This month's Can Jam assignment was peppers. So, we did carrots. Because I was out of them. And because I have been traveling and was too tired to make the hot sauce I had originally planned for this month. The carrots are, however, flavored with habanero. For those who may be intimidated by canning, this is a great beginner recipe. One of the quickest and simple out there, it nonetheless, has been a repeated hit. Feel free to use 'regular' orange carrots if your market does not have many colors available. Note that if you are using bolder colored carrots, I recommend not peeling to preserve their colors.
This month's Can Jam assignment was peppers. So, we did carrots. Because I was out of them. And because I have been traveling and was too tired to make the hot sauce I had originally planned for this month. The carrots are, however, flavored with habanero. For those who may be intimidated by canning, this is a great beginner recipe. One of the quickest and simple out there, it nonetheless, has been a repeated hit. Feel free to use 'regular' orange carrots if your market does not have many colors available. Note that if you are using bolder colored carrots, I recommend not peeling to preserve their colors.
10 pounds multi-colored carrots, cleaned and quartered
1 quart cider vinegar
1 1/2 quarts water
1/8 cup salt
1 T honey
Add to each jar before filling with carrots
1 tsp coriander seeds
1 tsp black pepper
1 sprig thyme
1 (or more) slices habanero
Place spices in 12 pint jars. Add carrots until very tightly packed. Meanwhile bring vinegar, water, salt and honey to a boil in a small saucepan. After brine comes to a boil, ladle over already packed carrots and finger seal. Process 15 minutes in a water bath canner.
These can be enjoyed right away, but will only improve with time.
