Ball Blue book has a great recipe for canning carrots and add a bit of sweetness to the jar. They have taken the tartness of orange juice and the sweetness of brown sugar and created a great glaze for the pressure canner to infuse the perfect flavor into carrots. Because this was a test recipe for flavor I used the packaged baby carrots from the store so I could check out the consistency and taste before I recommended them.
Glazed Carrots
It's really a great recipe and perfect to have for picky kid eaters that don't like their carrots.
Ingredients
- 6 1/2-7 lbs carrots
- 2 cups brown sugar
- 2 cups water
- 1 cup orange juice
Instructions
- Wash and peel carrots. Wash again. Cut carrots into 3 inch pieces. Slice thicker ends in half lenghtwise.
- Combine brown sugar, water and orange juice in saucepot. Cook over medium heat, stirring until sugar dissolves. Keep syrup hot.
- Pack carrots tightly into hot jars, leaving 1" headspace. Ladle hot syrup over carrots, leaving 1" headspace.
- Remove air bubbles and wipe rims with clean wet papertowel.
- Add hot lids and rings.
- Process pints and quarts for 30 minutes at 10 lbs of pressure for weighted gauge and 11lbs for dial gauge. Adjust for altitude.
Notes
makes 6 pints or 3 quarts
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