Canning Recipe: Glazed Carrots
Here’s a deliciously sweet alternative to just canning carrots in plain water. We tried them out last week and loved them! I found the recipe on Creative Canning. It originally calls for using ginger, but we don’t really like ginger so I left it out. I canned baby carrots and some sliced carrots using this recipe. I also used homemade orange juice I canned from tangerines. Yummy!
Glazed Carrots- Canned
Yields 16 pints
- approx. 10 lbs carrots
- 8 cups brown sugar
- 8 cups water
- 4 cups Orange Juice
Wash and drain carrots. In a large saucepan, combine the brown sugar, water and OJ. Heat over medium, stirring until sugar is dissolved. Keep it hot; you don’t have to bring it to a boil. Pack raw carrots into hot/sterilized jars leaving 1 inch headspace. Fill jars with hot syrup, again leaving 1″ headspace. Tap to remove air bubbles. Wipe rim of jar with wet rag to remove any drips. Screw on sterilized lids. In a pressure canner, process pints or quarts for 30 min. at 10 lbs pressure.
*TIP: Wide mouth jars make it much easier to remove the carrots when ready to eat.
This sounds really good. Thanks for posting Kendra. I get so many new ideas for my family from your blog. Off the subject I know…. but I was thinking about this the other day as I was reading and enjoying your blog. You say your from California? How did you and your husband meet? and get together? I’d love to hear the story sometime!
Emily~
Emily,
Really? You’d be interested in my love story?? LOL. Well, our anniversary is coming up, maybe that would be a good post to write then!
Hmmm… this sounds interesting. Would never have thought to use orange juice! Will have to try it next time I have a batch of carrots to can.
Yes I would! I’ll be excited to read that post
Emily~
could you tell me if you could can these without a pressure cooker
Sandy,
Unfortunately, if any canning recipe specifies the use of a pressure canner, you cannot safely use any other canning method.
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