Canned Carrot Juice Recipe

Ingredients

  • 12 Cups Of Peeled Baby Cut Carrots
  • 1 Tablespoon Of Fresh Squeezed Lemon Juice

Information

  • Serving Size 1
  • 350 Calories Per Serving
  • 0 Grams of Fat

Preparation instruction

1
For the first step, you will need to wash and rinse your carrots.
2
Next take out your juicer, place a tall pint size glass under your juice spout, and then begin feeding the produce through the machine.
3
Once your glass is full, stir in one tablespoon of fresh squeezed lemon juice. Next you will want to transfer your juice into a one pint canning jar, leaving a quarter inch of headspace at the top.
4
Next you will want to securely place your lid on the jar, then heat the jar in a boiling water bath for roughly fifteen minutes.
5
With regard to the lemon juice, it's an important ingredient, as it can prevent any oxidization from occurring while you're canning the juice.
6
Canned carrot juice will not have the fresh taste to it obviously, and boiling it will neutralize a percentage of the vitamins and minerals contained in the juice.