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. Yummy!
Glazed Carrots- Canning Recipe
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.
Do you have a favorite glazed carrots recipe? What’s your favorite way to can carrots?