Preserved Glazed Carrots

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

• Ready In: 1 hr 35 mins
• Yields: 6 pints

Ingredients

• 6 -7  lbs carrots
• 2  cups brown sugar
• 2  cups water
• 1  cup  orange juice

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.