Marijuana Carrots Recipes
HOW TO CAN CARROTS
This is a walk-through of the USDA's procedure for safely home pressure canning plain carrots
Provided by Healthy Canning
Categories Side Dish
Time 1h30m
Number Of Ingredients 2
Steps:
- Wash, peel, then re-wash the carrots.
- Slice or dice them.
- HOT PACK: Put in a large pot of water, bring to a boil, then lower to a simmer and simmer 5 minutes. OR RAW PACK: skip this blanching step.
- Pack into half-litre (US pint) jars or 1 litre (US quart) jars.
- Leave 3 cm (1 inch) headspace.
- Top up with clean boiling water (such as from a kettle, for instance), maintaining headspace.
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
- Processing time: half-litre (US pint) jars for 25 minutes OR 1 litre (US quart) jars for 30 minutes.
Nutrition Facts : ServingSize 250 g, Calories 103 kcal, Carbohydrate 24.6 g, Protein 2.1 g, Sodium 172 mg, Fiber 6.2 g, Sugar 12.3 g
EASY MARINATED CARROTS
This is a great vinaigrette recipe for carrots.
Provided by revjoecool
Categories Side Dish Vegetables Carrots
Time 8h40m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a pot of lightly salted water to a boil. Cook carrots in boiling water until soft but firm to the bite, about 10 minutes; drain. Transfer carrots to a container with a lid; add onion and bell pepper.
- Stir tomato soup, sugar, vinegar, oil, Worcestershire sauce, mustard, salt, and black pepper together in a saucepan over medium heat; cook and stir until sugar is completely dissolved, about 5 minutes. Pour soup mixture over vegetables.
- Cover the container and refrigerate vegetables, 8 hours to overnight.
Nutrition Facts : Calories 308.3 calories, Carbohydrate 44.5 g, Fat 14.8 g, Fiber 4.1 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 370.8 mg, Sugar 34.6 g
MARIJUANA CARROTS
Make and share this Marijuana Carrots recipe from Food.com.
Provided by Leonard Cohen
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Slice the carrots fairly thin lengthwise, and then cut slices into ¾“ lengths; cook segments in boiling, salted water until just tender.
- Drain: toss in pot with remaining ingredients.
- Cover pot and reduce heat to the lowest possible setting until ready to serve.
- Refrigerate leftovers and serve them cold as an appetizer accompanying other vegetables, or include them in a tossed salad.
Nutrition Facts : Calories 238.6, Fat 14.1, SaturatedFat 1.9, Sodium 157.3, Carbohydrate 28.6, Fiber 6.4, Sugar 17.2, Protein 2.1
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- Prepare the carrots by peeling and chopping. Peeling is optional but highly recommended because it dramatically improves the quality of home-canned carrots. The size of the sliced/diced carrots is flexible, so choose a size that will work in future meals for your family.
- Prepare a pressure canner by warming 2-3 inches of water in the bottom of the canner, with the bottom trivet in place.
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