Monday, October 25, 2010
I really like canning; well I love the end result and the feeling you get when it is done. I love being able to preserve things that wouldn’t keep very long otherwise. One of the things about canning season that I don’t really enjoy is the pressure. I don’t like that you have to hurry and get the peaches and peach jam done so you can do the pears or applesauce or corn or whatever. I don’t enjoy being rushed to get things done, especially when there are other things I’d like to be doing.
I do enjoy what I like to call off-season canning. This is the time when you are not so rushed and you can bottle things that you want to and have a little leeway to get it done. This year, with an abundance of carrots in my fridge (okay I admit I have way too many carrots in my fridge and need to use some up to make room for other things), I decided to bottle some carrot pudding.
For those of you who have never had carrot pudding, you really can’t tell there are even carrots (or potatoes) in it. It tastes a little like a spice/chocolate cake even though there is no cocoa in it. It has the texture of a baked pudding and is awesome served with warm sauce or even better with vanilla ice cream AND warm sauce.
My mom used to make carrot pudding all the time and I admit I never wanted to try it much because it has raisins in it but I’ve grown up now and raisins are okay. (I really think I'll try a batch of this with chocolate chips in it instead of the raisins.) The recipes I’ve seen and the one Mom made were “steamed” in a 2-3 lb. metal can like a shortening can (yes, they used to be metal) or a coffee can. It can also be steamed in any container which will fit inside a large kettle of simmering water.
I’ve canned carrot pudding before using quart jars (though I can’t really remember just how I did it but wanted to use pints this year. I tweaked the recipe a bit and tripled it as well to make several pints instead of just 2 or 3 (and to use more carrots). It is a traditional Thanksgiving or Christmas recipe but making it now and sealing it in jars gives me the option of opening it anytime for a nice dessert.
I’m going to include the original recipe in case you want to make it in a large can and I’m also including the recipe I used to bottle it. You can use quarts or pints – your choice. I’ll also include some recipes for the sauce, although it’s good with any sauce, even the buttermilk syrup recipe that we use on pancakes.
1 c. grated carrots
1 c. grated potatoes (rinse well with cold water)
¾ c. oil (can replace with a cube of softened butter)
1 c. flour
1 t. soda
½ c. nuts
1 c. brown sugar (can use granulated sugar)
1 c. raisins
½ t. cloves
½ t. cinnamon
½ t. salt
1 egg beaten
Combine all ingredients (egg may be omitted, but if used, cuts down on cooking time). Pour into 2 pound empty shortening can. (Can also be steamed in covered canning jars – adjust time). Cover with waxed paper. Steam in large kettle with lid on for about 2-3 hours (depending on the size of containers used. Serve with Carmel sauce.
Carrot Pudding to bottle – triple recipe
3 c. grated carrots
3 c. grated potatoes
2 ¼ c. oil
3 c. flour
3 t. soda
1 c. nuts
3 c. brown sugar
3 c. raisins
3 t. cinnamon
1 t. cloves
1 t. allspice
1 t. salt
Combine all ingredients and mix well. Distribute evenly into 8 pint jars (I assume 4 quart jars would work as well). Don’t fill more than ½ to 2/3 full or pudding will go over top of jars. Cover top of each jar with wax paper. Steam in large kettle with lid on using about 2-3” of water in the bottom of kettle and simmering till pudding is done for about 2 hours (depending on the size of bottles used. Wipe bottle rims, put new flats on and secure rims and continue steaming about 5 minutes longer. Remove bottles and watch for a good seal. *Note: The carrot pudding does not have to be to the top of the bottle as in other canning recipes. It still seals even if it isn't full. The original recipe called for filling the jars 3/4 full but I found that the pudding rises up over the tops of the jars and makes a huge mess.
Easy Caramel Sauce for Carrot Pudding
1 c. brown sugar
7/8 c. canned milk
Put in a pint jar and finish filling with white corn syrup. Let sit overnight. Stir and it is ready to use.
Buttery Sauce for Carrot pudding
1/2 cup butter
1/2 cup heavy whipping cream
1 cup white sugar
1 1/2 teaspoons vanilla extract
In a medium-size pot, combine butter, cream, sugar, and vanilla. Heat until the mixture is liquid and sugar is dissolved. Spoon mixture over the warm carrot pudding to serve.