The carrots have been pulled and processed. We were very pleased with the amount of the harvest since it was more than we expected. We grow Danver’s half longs since our rocky soil lends itself to non-straight carrots, even the short version.
That small dirt path down the middle is where the carrots were. As with most canning projects, preparing the food is the most time consuming part of the process.
Why is this one lonely carrot yellow? It was the only one. Interesting. By the way, about half of these carrots were grown from the seeds we saved last year. Two years ago, I planted a patch of carrots in the herb bed so I could leave them for two years to go to seed since they are biennial. It worked! This year, I put a small patch of beets in the herb bed that grew in the greenhouse all winter. I hope they will reward us with seeds as well.
Instead of cutting each carrot by hand, we chose to use a slicing wheel on the KitchenAid. It was much faster and easier on the aging bodies.
We had exactly enough to fill up two canners – 32 pints.
One of those all purpose shelves. From left to right, top to bottom.
Row 1: Handheld radios we use everyday, work gloves, cookie sheet and bucket to dry eggshells for the garden, Frank’s hat and gloves.
Row 2: Towel lined shelf for hot jars to cool after removing from the canner
Row 3: Milk buckets, extra bucket for scraps
We are grateful for the harvest and the nutrition on the shelf. A very satisfying days work.
Until next time – Fern