Carrots…they’re not one of my family’s favorite vegetables. However, I can get them to eat them if they’re Brown Sugar Glazed Carrots which are sweeter. Last month I was busy with my home canning and canned a dozen jars of these yummy Brown Sugar Glazed Carrots. I opted to use pint size jars. Here’s the recipe along with some home canning tips. Recipe will yield approximately 6 pint jars.
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Tips: Get out all of your supplies ahead of time. Wash and inspect them. Have them all laid out and ready to go. You don’t want to be searching for items in the middle of processing! You’ll need a pressure steam canner for this recipe which is different than a water bath canner.
Brown Sugar Glazed Carrots Recipe for Home Canning
6-8 lbs. fresh carrots, peeled and sliced to 1/4″ thickness
Salt
2 cups Brown Sugar
2 1/2 cups Water
1 cup Orange Juice
Pint Size Glass Mason Jars
Seals and Rings + Other Canning Supplies
Wash carrots. Use a vegetable peeler and peel off the skin. Slice carrots into rounds that are about 1/4″ thick.
For this recipe I use the RAW PACK method.
Bring 2 cups of brown sugar, 2 1/2 cups of water and 1 cup of orange juice to a boil. Reduce heat to a simmer. Use this as the hot syrup when canning the carrots. Syrup needs to remain hot but not boiling as you’re filling the jars.
Pack the sliced raw carrots into the glass mason jar leaving 1″ headspace at the top. Add a 1/2 teaspoon of salt. Ladle the hot brown sugar syrup into the jar…leaving a 1″ headspace at the top.
Remove bubbles. Wipe the jar rim with a clean cloth. Place a hot seal on top. Screw on the ring until fingertip tight. Place the jar on the rack in the pressure canner. Continue this process until all of the jars are filled. Make sure the canner has 2″ of hot simmering water in the bottom of it before placing the jars inside it.
Place lid on the canner and turn to the locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Bring pressure to 10 pounds. Process pint jars for 25 minutes. Turn off the heat. Cool canner until it reaches 0 pressure. Don’t open it until it reaches 0. Once it reaches 0 set a timer for 5 minutes and then remove the lid. Let jars cool for 10 minutes inside the canner with the lid of the canner off. Then carefully remove the jars to finish cooling to room temperature. Lable and date all jars before storing them in your pantry.
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