Description
What You’ll Need: Ingredients. Four simple ingredients turn fresh carrots into a sweet-&-savory, shelf-stable side. This method requires a pressure canner because carrots are low-acid. Follow your canner manual for setup and safety.
Ingredients
Units
Scale
Glazed Carrots (Pressure Canning)
- 6-9 lb fresh carrots, peeled and cut into 1-1 1/2-inch coins
- 2 cups brown sugar, packed
- 2 cups water
- 1 cup unsweetened orange juice (no pulp)
Instructions
- Prep jars & canner: Inspect jars, lids, and rings. Wash in hot soapy water; rinse. Add 2–3 inches of water to pressure canner per manual, place jars inside, and keep jars hot at a simmer until filling.
- Make glaze: Peel and slice carrots into 1–1½-inch coins. In a large pot, combine brown sugar, water, and orange juice. Bring to a boil, stirring to dissolve sugar; reduce to a gentle simmer to keep hot.
- Choose pack method: Raw Pack (easiest): pack raw carrot coins into hot jars. Hot Pack (best quality): simmer carrot coins in water 5 minutes; drain, then pack hot carrots into hot jars.
- Fill jars: Ladle hot brown-sugar glaze over carrots, leaving 1-inch headspace. Remove air bubbles with a tool, adjust headspace, wipe rims clean, center lids, and apply rings fingertip-tight.
- Process (pressure canner): Load jars into canner. Lock lid, leave weight off, and vent steam for 10 minutes. Apply weight and bring to 10 lb pressure (or per your canner & altitude). Process Pints 25 minutes; Quarts 30 minutes, maintaining steady pressure.
- Cool & check seals: Turn off heat; allow canner to depressurize naturally to 0. Remove weight; wait a few minutes. Open lid away from you and rest jars in canner 5 minutes. Transfer to towel-lined counter; cool undisturbed 12–24 hours. Check that lids don’t flex (sealed).
- Label & store: Remove rings, wipe jars, label with date, and store in a cool, dark place. Refrigerate any unsealed jars and use within a few days.
Notes
Safety first: Carrots are low-acid; use a pressure canner—never a boiling-water bath—for shelf-stable storage. Adjust pressure for altitude and follow your canner manufacturer’s instructions. Yield varies with jar size and pack method.
- Prep Time: 35 minutes
- Cook Time: 1 hour
- Category: Preserving, Side Dish
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 25
- Carbohydrates: 30
- Protein: 1
