Copper Pennies .. marinated carrot salad

[aftermidnite]

Copper Pennies is one of the VERY few things my Mom makes that almost everyone likes..

It is a marinated carrot salad using tomato soup in the "dressing"..

She hasn't made it in more than a few years and brought it to the after service

family gathering when my Aunt passed away in March .

It was a huge hit and she was beaming when many asked for the recipe ..

As a child and young adult I didn't like it at all but with age my taste buds have changed

and I find that it hits the spot when I am looking for that side dish with a difference .

I don't have any carrots on hand right now but intend on getting some next month ..

I am going to look into seeing if it can be canned so that I can have it on the pantry shelf..

Here is a link to a recipe that is like my Mom's ...

www.deepsouthdish.com/2011/04/copper-pennies-carrot-salad-recipe.html

[calliemoonbeam]

I remember copper pennies!  Gosh, haven't thought of them in years either...you keep jogging my memory AM!     I'm not sure it could be canned though.  The carrots, onions and bell peppers all tend to turn very soft on canning, plus I wouldn't be crazy about using a commercial soup in it either, then there's the whole oil thing.

But...IF I was going to try it, I'd probably use a homemade canning tomato soup recipe, change the oil to water, raw pack the vegetables into jars, and add some pickle crisp (calcium chloride) to the marinade.  I would probably slice the vegetables thicker than usual too, as really thin slices would probably just turn to mush.  I read a blog once where a woman had been experimenting with canning Korean pickled radishes, and she used the pickle crisp and said it made a world of difference in the texture (could have sworn I saved that recipe, but can't find it), and she also sliced them just a little thicker than usual.  

I'd cook the marinade as instructed in the recipe you linked, with the changes as noted.  I'd toss the raw veggies together and pack them into jars, then pour the hot liquid over them and de-bubble extra well (lots of crevices for air bubbles) and then seal and process in a boiling water bath for 10 minutes, like for pickles.  I'm torn about maybe using a little Clear Jel so the sauce wouldn't be so runny, but would try a batch without it first.

I'd let them sit for at least a week before using to let the flavors marry.  If I wanted it chilled, I'd probably just put a jar at a time in the fridge until I wanted it, then it would be prechilled when you got the urge, just open, pour into a bowl and eat!  Then put another jar in the fridge for the next time.

Now, for the requisite warnings, lol.  This is NOT in any way, shape or form an approved canning recipe!!!  Everyone has to make up their own minds about whether to step outside those rigid guidelines or not, and I take NO responsibility for anyone who might try this.  But, as some of you may know from the other place and our threads on canning complete meals, I'm a pretty adventurous canner and have had pretty good luck with my own experiments and others I've found on the internet, and I'd definitely give it a try and might even add it to my list of "to try" canning recipes, although right now that list is longer than my arm, lol!

So, do any other adventurous canners have input on things I might have missed?  Any canning nazis, feel free to jump right in, I'm used to it.  

I just wanted to say that I love the www.DeepSouthDish.com website!  Her quote on the page you linked kind of says it all for Southern cooks:  "You can be thin & wrinkly, or you can have another bowl of banana pudding and fluff that stuff out!"  ROFL!  No, I'm not fat, though I do juggle an extra five to seven pounds in the winter sometimes.  (Sorry this is so long!)

[jangirl]

Aftermidnite, I did can those the past two years and in fact, we finished up a jar yesterday. I'll look through my canning recipes and post it back on here. I did NOT add pickle crisp, and cut the slices about 1/8 to 1/4 inch thick. Didn't cook the carrots first, and they are too firm for my 93 year old Mother to eat. I like them, they are nice and crunchy. I even entered them in the county fair the first year I canned them and won a ribbon.

[aftermidnite]

Please do post it for us ..Award winning recipes are my weakness!!!!
I would LOVE to have this on my shelf just for when I want that something different as a side dish !