How To Can Glazed Carrots

glazed carrots canning recipe

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?

Kendra
About Kendra 1123 Articles
A city girl learning to homestead on an acre of land in the country. Wife and homeschooling mother of four. Enjoying life, and everything that has to do with self sufficient living.

32 Comments

  1. I am making these now. 6 quarts are in the canner while I type. I have a small amount of liquid left so I am going to use it on my pork loin for dinner tonight. 🙂

  2. I like a mustard glaze. Pretty simple. 1/2 cup brown or Dijon mustard and 1 cup brown sugar. Heat over medium heat until brown sugar dissolves. I boil carrots first,drain and add them to the glaze.

  3. Thank you for the recipe. I am getting ready to process carrots tomorrow. I just started canning this year. My kids think I’ve gone off the deep end. I am trying to make it so my food dollars go further. I get a lot of vegetables given to me through out the summer. My husband loves it. He knows after the Initial investment that all my work and monies involved will pay off in the long run. I am going to make a batch per your recipe. The remainder ( I have 30 lbs of carrots ) I am just going to process with water with a teaspoon of sugar per quart. Lay kids won’t eat carrots unless they are sweet. That has been my trick with the kids since they were babies. A touch of sweet a few grains of salt and a dose of black pepper and they will eat any vegetable put in front of them. Anyone with any other great ideas for veggies I’m up to suggestions.I have a lot to learn. Thanks again for the recipe.

  4. Is this the same recipe as in the blue ball cookbook? I made them last year. IJust my opinion but I don’t really care for the orange juice flavor to them. I was a little disappointed. They aren’t quite what I expected. Any suggestions? I am very into canning. Canned 500+ jars of food last year.

  5. Hey Kendra, I am going to try your recipe for carrots. Do you use frozen orange juice or Fresh???
    To the person who used Vanilla instead of orange juice, how did they taste???

      • Hello, I made these carrots and they are very good.
        I have eaten a couple of jars since I made them last month but I did not “pre boil” them for 10 minutes before eating like I usually do with some pressure canned foods. I eat them right out of the jars. I know it is recommended to boil them for 10 minutes but I didn’t think these carrots would be necessary. Do you PRE BOIL your carrots prior to eating or just eat them out of the jars???
        Thanks and I will be canning more of these in the future.

        • Linda,

          I don’t really like cooked carrots cold, so I always heat them up. I don’t always boil for 10 min, though it is the safest thing to do. So glad you love them!

  6. I used the recipe without the orange juice…I added a splash of vanilla instead! It’s great 🙂 It makes a light syrup so the carrots still shine! Thanks a bunch!

  7. thanks for this recipe … I usually just can my carrots , open a jar, add peas, season & set on the table…. we all love peas & carrots together , so this should be a nice change. Been canning all my life & still love finding a new recipe I also dehydrate & freeze, but not too much the freezing because of the cost.

  8. Kendra,

    Thanks for posting this recipe! I used your recipe as a base, but added minced garlic and ginger to the glaze as well. The jars are cooling right now, actually. I am planning on posting the recipe I used on my blog as well. I can’t wait to taste them.

    Thanks for your site, I love learning and reading all you have to offer!

    Blessings,

    [email protected]

  9. Hi. My wife and I are really getting into canning this year. This simple recipe makes the best tasting carrots. We did ours in jelly jars and it worked out for small side dish meals. We have filled our shelves for the winter and can’t wait to try canning venison if I have a sucessfull season.
    Thank you everybody for your tips and ideals. I love this web site.

    Bill (US Army Retired)
    Valerie

  10. i am going to try carrotts first time this year , i can all kinds of stuff, including sp.sauce which specifies pressure canner, i use a water bath, the sp. sauce will be and is fine for up to 6mos, using water canner, just process 5min longer than called for under pressure, i’ve never had a problem only lost one jar in 7yrs and it was 10mos old kept it too long,,,, hope the same with cannied carotts , my only thought is it uses no vinegar but i can let u know if it works if ya want me to. happy canning! oh,,, have u done apple pie using zuccini? its awasome

  11. 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~

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