It's really a great recipe and perfect to have for picky kid eaters that don't like their carrots.
Appetizer, Main Course, Snack
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
Carrot, Glazed Carrots