6 Pounds Of Organic Black Carrots
1 1/2 Cups Of C&H White Pure Cane Sugar
Serving Size 20
153 Calories Per Serving
0 Grams Of Fat
This fine black carrot juice concentrate recipe was sent in to us by Matt out of the great city of Providence Rhode Island. To begin the preparation process, please take out your juice machine and plug it in. Next place a large vessel or jug underneath the juice spigot. Moving right along, next thoroughly wash all of your organic black carrots under cool running tap water. Do make sure to cut away the carrot stems, and any bruises that the vegetables might have. Go ahead and turn on the machine, and juice all of your black carrots. Once all of your produce has been run through the juicer, you will then want to pour the fresh made juice into a large cooking pot. Next stir in the C&H white pure cane sugar. Heat your juice over medium high heat, stirring continuously until the sugar has fully dissolved, and the carrot juice starts to boil. Once the liquid reaches a boil, remove the pot from the stove, and then pour the black colored juice into canning jars, making sure to leave at least a half inch headspace in each. You will then want to process the jars in a water bath for roughly ten minutes. Once the lids are tightly sealed, set the jars aside so that they can cool down. This carrot juice will keep for months. Do be sure to refrigerate any jars that have been opened. When using the concentrate, slightly dilute each glass of juice with a little cold water. That concludes this recipe, we hope you enjoyed it.