The first method. Carrot thoroughly cleaned with a brush, peeled, rinsed under a shower, rubbed on a coarse grater, add water (1 kg carrots 0.25 cup of water) and stew over low heat until tender. After that, a lot of double-passed through a juicer, then through a sieve and whisk mixer. For 1 liter of homogenized puree add 1 liter of a 10% sugar syrup, the mixture is heated to boiling, stirring carefully. Withstood boiling for 5-8 minutes and pour into prepared scalded jars and bottles, immediately sealed by.
Second method. Carrots cooked in their skins. Hot cleaned, pulverized in a meat grinder or auger juicer. The resulting mass is mixed with with 10% sugar syrup (1 liter weight of 100-150 ml of syrup), further pulverized with a mixer and as soon as possible is heated to boiling. Boil for 5-8 minutes, pour into prepared hot jars and bottles and immediately hermetically sealed.
