Planting, harvesting, and sharing information about local food
Well Kaela, I did it.
Thanks Sherri for the great recipes and instructions.
Carrots, hot cherry peppers, jalapenos, and garlic from Maple Bank Farm, Cherry Grove Farm, and Sport Hill Farm.
Posted in: farms, locavore, putting by.
Looks great – Spicy, pickled goodness! Way to go! I think I better conquer my fear of canning for next year.
Hi Alicia. There are a lot of details to get down with canning but I understand that once you get enough time on the job behind you, it really becomes easier–second nature almost. I’d rather freeze stuff or in the case of all of the above, just leave it in the refrigerator, but space really is the final frontier around here.
Wonderful!! So glad you broke the seal (or formed the seal, as the case may be.) They look gorgeous! And you will find that, in addition to freeing up valuable fridge/freezer real estate, the character of your pickles will change as they sit on the shelf, yielding a subtly different product over the year. Far more interesting, and delicious, than freezer burn!
Congrats on your first foray into canning!
[...] Spicy Icebox Pickled Carrots from my 2010 canning adventure [...]
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