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

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Preserved Glazed Carrots created by Axe1678

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:: 1hr 35mins
Yields:
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ingredients

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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RECIPE MADE WITH LOVE BY

@lets.eat

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@lets.eat

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"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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question by Susan Z.

9/24/2020

I have canned for many years, BUT I am new to pressure canning. Do I need to adjust time in pressure cooker for sea level like you do with hot water bath? Thanks so much for your help!

Replies 1
question by Cheryl M.

9/9/2020

This is my first post....I am making canned glazed carrots, made the sauce exactly how the recipie says it filled 3 pint jars and I have 6 jars... how are you suppose to do the orange juice,

Replies 1
question by Mary A.

11/24/2019

Good evening, I hope everyone is doing great! Can someone please tell me if I can use butter to can these carrots in lieu of the orange juice? This is how I normally glazed my carrots. Thank you so much!

Replies 1
review by bobalouie

10/20/2009

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.

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photo by Axe1678

9/22/2009

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