Glazed CarrotsGlazed CarrotsGlazed Carrots

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.
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Appetizer, Main Course, Snack
Cuisine American
Servings 30


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


  • 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.


makes 6 pints or 3 quarts
Keyword Carrot, Glazed Carrots