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.