Preserved Glazed Carrots

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:
Units:

ingredients

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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@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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  1. Susan Z.
    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
  2. Cheryl M.
    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
  3. Mary A.
    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
  4. 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.
    Reply
  5. Axe1678
    Preserved Glazed Carrots Created by Axe1678
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