Glazed Carrots

READY IN: 1hr 35mins
Axe
Recipe by lets.eat

From Ball Blue Book of preserving. I hate to admit this but I had a case of 'canning fever', my boys ate our carrots from the garden when they were only an inch long and I just felt I 'had' to can something, So bought the carrots from the supermarket...whew it felt good to get that out of my system! Yield varies- 6 pints or 3 quarts

Top Review by bobalouie

I made glazed carrots as part of our recent thanksgiving dinner, using a very similar recipe. They tasted amazing and were gone quite quickly, though I admit I underestimated the cooking time of the carrots and they held up the rest of the dinner. How cool would it have been to simply reheat? Very :D I'll be trying this tommoro. One important note: Botulism spores exist in dirt and cling to food pulled from the ground. You should clean your carrots very very well or, better yet, blanch them before canning. A canned batch of root vegetable is an ideal environment for yucky (and possibly deadly) botulism to develop full blown.

Ingredients Nutrition

Directions

  1. Wash and peel carrots. Wash again. Cut carrots into 3 inch pieces. Slice thicker ends in half lengthwise.
  2. Combine brown sugar, water and orange juice in a saucepot. Cook over medium heat, stirring until sugar dissolves. Keep syrup hot.
  3. Pack carrots tightly into hot jars, leaving 1-inch headspace.
  4. Ladle hot syrup over carrots, leaving 1-inch headspace. Remove air bubbles. Adjust two-piece caps.
  5. Process pints and quarts 30 minutes at 10 pounds pressure in a steam-pressure canner.

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