Is it possible to get crispy, crunchy carrots from canned carrots?
I understand this is basically just a question of laziness and as such if the answer is 'no' that's perfectly fine, but as someone that enjoys the convenience of canned carrots and also enjoys a crisp, crunchy carrot slice...
Is there any way to prepare canned carrots such that they would be crispy and crunchy like stir-fried fresh carrots can be?
Best Answer
No, once its [over] cooked that's it, there's no going back.
If you dry them you will eventually get… you guessed it - dried, cooked carrots. Think 'packet soup' minestrone, or the unfortunately named 'spring vegetable' with salty knotty chunks of partially reconstituted ingredient - a childhood delight.
Once the cell walls are gone, there's no rebuilding them; nor will you ever get them to taste like fresh food again.
Canning is a 'heat-blast' technique to ensure only that the contents are absolutely sterile. It is not a technique which at all concerns itself with the texture or flavour of that result.
If you like canned carrots - & someone must, they seem to sell enough - then be happy with canned carrots.
If you like fresh, then you have no choice but to get them fresh.
If it's pure laziness (you said it, not me ;) then supermarkets sell them ready-prepped… baton/julienne, round cut or grated. They cost more [but so do canned] & they taste unsurprisingly almost exactly like ones you prepared yourself.
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Are canned carrots crunchy?
They are usually semi-soft, not so soft that they fall apart but still have some give to them. If you are wanting firmer ones, try my Refrigerator Pickled Carrots recipe or under cook the ones in this recipe. I cook them half-way to done, you can cook them for about 5 then for crunchy.Do canned carrots get mushy?
Choosing the Right Carrots:Soft and old carrots will end up mushy after canning. Typically, pressure canners will fit 7 quarts jars at a time, and in order to fill these jars, you'll need about 17.5 pounds of fresh carrots.Are canned carrots already cooked?
I don't recommend this recipe for a instapot or instantpot because the canned carrots are already cooked and cooking them again in the instapot would make them too soft.How do you keep carrots crisp when canning?
For hot pack, blanch the carrots in the boiling water for 5 minutes before packing into jars leaving 1-inch headspace. Top with the boiling cooking water, add salt (optional), and seal jars with 2 part canning lids before loading them into the pressure canner.HONEY GARLIC BUTTER ROASTED CARROTS
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Images: Piotr Arnoldes, Maria Orlova, Rachel Claire, Karolina Grabowska