The Great Carrot Caper
Unbelievable! My grocery store was offering 11 3lb bags of carrots for $10. Too good to pass up. But what can I do with 33 pounds of carrots? They store very well, but even so we wouldn’t eat them fast enough. My freezer is already full. Carrots dry well, and – aha! — carrots can beautifully. So into the grocery cart went 33 pounds of carrots. I opted for curbside pick-up. Getting them into the house took a while, but finally, there they were in all their orange glory, taking over my entire kitchen. What had I done? I certainly couldn’t fit them all into my refrigerator. Fortunately, our house has an uninsulated mud room off the kitchen. In the winter, we call it “the refrigerator annex.” Soon this useful area was dominated by a mountain of carrots, all waiting expectantly to be processed.
My partner, on her return home, viewed the windfall rather dubiously, and adopted a cautious “wait and see” attitude. That evening, I made a carrot cake. Her opinion improved slightly.
Next morning, after feeding the menagerie, I cleared the decks in the kitchen. A big canning project requires every square inch of counter space. I stacked the boxes of jars, lids, and rings on the dining room table, which tilted slightly under the load.
Instructions for canning carrots:
Scrub, peel, scrub again. Remove ends. Cut into uniform pieces. Pack into quart jars. Cover with boiling water, leaving one inch head room. Seal jars and process 30 minutes at 10 lb pressure.
Here’s what it looked like.
The next project was to make a huge batch of my killer carrot and potato soup.
And then one more batch of carrots.
After all that, about 5 pounds were left. Now that we can handle.