ericthered
Active Member
I've been following your carotte method thread, making cavendish from a carotte has me intrigued!
- I'm going to assume that numbers 1, 2, 3, & 4 are each separate jars in the same 4 hour pressure cooker run. Are the jars sealed in the pressure cooker?
- Did you slice or break up the carotte before putting it through the process?
- What is the desired effect of the olive oil?
- If you've had the chance to try them all, which one is your favorite?
- I'm going to assume that numbers 1, 2, 3, & 4 are each separate jars in the same 4 hour pressure cooker run. Are the jars sealed in the pressure cooker?
- Did you slice or break up the carotte before putting it through the process?
- What is the desired effect of the olive oil?
- If you've had the chance to try them all, which one is your favorite?