Food Science Universe (FSU)

Preservation of Carrots (English)


  • Carrots = 1 kg
  • Sugar = 1 kg
  • Water = 250 mL
  • Citric Acid = 2 g


  • Select medium-sized carrots of approximately the same size.
  • Wash thoroughly. Peel with a knife. Remove the stem and cut the end.
  • If the carrots are small there is no need to split them, otherwise cut longitudinally into two.
  • Prick with the help of a stainless steel fork and boil in water till soft.
  • Drain the water and let dry in air.
  • Prepare sugar syrup by adding sugar and citric acid in water and boiling (Citric acid prevents crystallization of the sugar). Add carrots, boil for some time.
  • Let stand overnight.
  • Boil again the next day to concentrate the sugar syrup.
  • Pack in jars.
  • Sodium benzoate may be added @ 0.2 g per kg preserve for additional preservative effect (sugar by itself is a preservative).


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