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Hey kids.

I have this problem… with procrastination. That is to say, I procrastinate… ALL THE DAMN TIME.

Thus, it’s an hour and 40 minutes before the deadline for the February Can Jam, and what am I doing? Why, processing some carrots, of course. In the hot water bath canner. Duh.

And let’s face it, I’m suffering from an addiction to watching Olympic sports, and I’d rather not be blogging right now. I’d rather be watching ice dancing. It’s way more fun to watch ice dancing than ice skating. Who likes jumping and… tricks anyways???

So, I’m gonna get back to my ice dancing, but before I go, THIS is what’s up. I made some carrots pickled in vinegar and honey. No, I have no idea what they taste like yet. But whatever, I hot water bath-canned some carrots, yo. Hot water bath + veggie of the month = Can Jam. Woot.

Recipe to come later when I’m not so distracted looking for Johnny Weir and overzealous use of sequined corsets.

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UPDATE! …. The recipe

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Carrots in Honey and Vinegar

Adapted from The Big Book of Preserving the Harvest

Makes 2 pints

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Ingredients:
1 pound carrots, scrubbed and cut to the height of the jar, and then into quarters or halves
1 cup white vinegar
1 cup water
2 tablespoons plus 2 teaspoons honey
2 teaspoons kosher salt
1/4 teaspoon ground pepper
4 springs fresh dill

Directions:
Bring a large pot of water to a boil. Blanch carrots for 2 minutes and remove to ice water.  Sterilize your jars and boil the flat lids to soften them. Combine the vinegar, water, honey, salt, and pepper over medium heat and stir until the honey dissolves. Evenly divide the carrots into hot, sterilized jars, and add 2 springs of dill in between the carrots to each jar. Fill the hot jars with the hot vinegar mixture, leaving 1/2 inch of headspace. Process in hot-water-bath for 30 minutes, adjusting for altitude if necessary (my jars had to boil for 45 minutes because I’m at 5200 feet). Let sit for 2 weeks before consuming.

IMPORTANT NOTE: Remember, carrots are a low-acid food, which translates to a higher risk for botulism. Do NOT adjust this recipe unless you are a skilled canner. If any cans do not seal (i.e. if you can still push down on the center of the lid of the jar) then you MUST refrigerate your unsealed jars. Check the seal before consuming, and do not consume if the seal has broken or if the jar is leaking.

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Playing today in the Kitchenette: ___M. Ward / Go Home

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