So far, I've made carrots, green beans, apples, pears, and sweet potatoes. I'm gearing up to make squash!
I thought it would be fun to chronicle my carrot puree-making process! Please keep in mind that a regular 'ol blender and steamer basket can do the same job- but I like gadgetry!
Step 1: Whole carrots. I used to buy baby carrots because they were so cute, but then I learned there are no such animals! Baby carrots are just regular carrots cut down on a lathe. Ooooops!
Step 2: Wash the carrots. I just rinsed them off in some warm water. Nothing fancy so I didn't take a photo.
Step 3: Skin the carrots and cut the ends off (not sure if you really need to cut the ends off, but I did.) Make sure you save all the scraps for the compost!
Step 4: Chopped up carrots cook better, so have at it!
Step 5: Fill up the steamer basket with all of your nicely chopped orange yummies!
Step 6: Start up the sauna! Steam those babies until they are soft!
Step 7: All done cooking!! Don't they look amazing??
Step 8: Puree! If it's a bit on the thick side, you can add some of the cooking water in to thin it out. Carrots are high in nitrates, so I used some filtered water instead.
Step 9: Load up your ice cube tray. Ours came with a handy lid, but I'm sure plastic wrap will work just as well.
Step 10 and 11: Freeze and then transer to a different storage container so you can reuse the ice cube tray. I didn't photograph these steps because they are fairly boring. Don't forget to label the containers.
I originally intended to use pyrex, but I found something cooler on my Target excursion. Anchor makes some really cool glass storage containers with BPA free lids! We bought a few and will be buying more as we go along. Eventually these will become our everyday storage containers!
Lessons learned- Pear sauce tastes much better than apple sauce! Who woulda thunk'd?! I think I'll be canning a few jars this fall for the whole family to enjoy.
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