Can Jam 2010 – February – Carrots
With only one jar of spicy carrots left on the shelf I was delighted to whip up another batch for the Can Jam.
Makes me think of sitting on the deck at La Fonda, looking out across a beautiful Mexican beach, knowing that after lunch we would be swimming in the ocean.
Spicy Carrots, Onions and Jalapeños
5 pints total of carrots, onions and jalapeños, 1/4 inch thic[k slices
4 cups cider vinegar
1 tablespoon pickling salt
10 cloves garlic
5 bay leaves
5 sprigs of oregano
1 1/4 teaspoons peppercorns
Bring to a boil the vinegar and salt.
Into each jar pack 2 cloves garlic and 1/4 teaspoon peppercorns and veggies. Pour the hot liquid in to the jars, leaving 1/2 headspace. Slip a bay leaf and a sprig of oregano down the side of each jar. Process for 20 minutes.
I love it when days start like this.