Canned carrot puree

Description Products Steps

The time of autumn preparations forces us to look for proven recipes for delicious salads and dressings from available products. Carrots, along with potatoes and cabbage, can safely be called the basis of the winter table in many families. Ripe large carrots can be stored fresh for a very long time, but small ones are better processed in the fall to retain more vitamins. Try this proven recipe for canned carrot puree.

Calories
104,01 kcal
Protein
1,16 gram
Fat
7,55 gram
Carbohydrates
7,75 gram
~ Time
1 H 20 Min
Pepper
Complexity

Products per 6 serving:

Carrot

1 kg = 1000 g
Tomato

2 pcs. = 180 g
Garlic

2 cloves = 10 g
Sunflower oil refined

100 ml = 100 g
Dining vinegar 9%

1 tbsp. l. = 15 g
Sugar

1 tbsp. l. = 25 g
Salt

0.5 tbsp. l. = 12.5 g

Steps:

Prepare 4 500 ml glass jars, sterilize them in the microwave or oven. Pour boiling water over disposable lids, and boil for reusable ones for 7-10 minutes.
Wash and peel the carrots using a knife or vegetable peeler. Cut the tomatoes crosswise and place them in boiling water for a few minutes. Then cool and remove the tough skin and stems.
Pass the carrots and tomatoes through a meat grinder or chop in a food processor. Pass the garlic through a special press. Combine all the vegetables in a saucepan, add salt and sugar.
Place the pan over low heat, bring to a boil and cook for 30-40 minutes, stirring constantly. Then pour in the vinegar and, without removing from the heat, carefully place into sterilized jars.
Place enough caviar into each jar so that its surface is no more than 5 mm below the level of the lid. Roll up with tin lids. Turn the jars upside down and cover with a towel. Place in a cool place after the workpiece has cooled completely.
Store canned carrot puree in a cool place. Serve with meat or fish dishes.

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