Preserved Glazed Carrots

Name: Preserved Glazed Carrots
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 6 pints
Ingredients: 6 -7 lbs carrots; 2 cups brown sugar; 2 cups water; 1 cup orange juice

(3)

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

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READY IN: 1hr 35mins

YIELD: 6 pints

UNITS: US

INGREDIENTS

Nutrition

6 -7

lbs carrots
2

cups brown sugar
2

cups water
1

cup orange juice

DIRECTIONS

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

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