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.

Looking for more great home canning recipes? We have over 75 of them right here on the Two Classy Chics blog! Recipes for canning fruits, stews, soups, salsas, vegetables, sauces, etc.

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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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We bake a ham a few times every year. Mostly for Thanksgiving, Christmas and Easter. When I purchase a ham for our holiday meals I always purchase a large one. Why? Because I want plenty of leftovers for home canning! I like to use the leftover ham to make a big pot of ham, green beans and potato soup. It’s a classic! For this recipe you’ll need a pressure steam canner (not a water bath canner) and your basic home canning supplies.

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Ham, Green Beans and Potato Soup Recipe

3-4 cups cooked and cubed ham
8 cups of green beans (fresh, frozen or canned)
4 large white potatoes, peeled and cubed
2-3 carrots, sliced thin
1/4 cup onion, finely chopped
1/2 to 1 tsp. ground black pepper
2-3 Tbsp. parsley flakes
4 cups of ham broth or ham concentrate

Note: I like to use the Goya Ham Flavored Concentrate that I purchase from Amazon. Follow the instructions on the box to make 4 cups of ham broth.

Use a large stock pot for this recipe. First pour in the ham broth. Then add-in the cooked and cubed ham. Follow the recipe listed above adding in all of the ingredients that are listed. The stove burner should be set on medium to medium high. Stir the soup after each addition.

Get everything to a simmer and simmer for 8-10 minutes over medium to medium-high heat. It shouldn’t be at a full boil…just simmering hot.

Ladel the soup into your prepared mason jars. You’ll want to use glass quart-sized mason jars made for home canning. Leave a 1″ headspace at the top. Make sure you remove any air bubbles or air pockets when you’re filling up the jars. Wipe the rim with a clean cloth. Add the seal and then screw-on the metal ring until it’s fingertip tight.

If you run out of broth you can quickly make another batch of broth using a packet of the Goya Ham Flavored Concentrate. It takes less than 5 minutes to make. If you think you’ve added too much of a ham flavor you can water things down by adding hot water. Everyone has their own taste-buds!

Your pressure steam canner needs to have at least 2″ of simmering water in the bottom of it. Place the jars into the canner following the directions that came with the canner. Place the lid on top. You need to bring the pressure up to 10 lbs. Once you have reached the 10 lbs. you need to process the jars for 90 minutes. Set a timer!!! Turn off the heat and let the pressure naturally return down to 0. Once it hits 0 set a timer for 10 minutes before you remove the lid. You never want to remove the lid before that time.

Lay a dry kitchen towel out onto your counter. Carefully remove the hot jars from the canner and place onto the towel. Let them cool naturally (no drafts) until they reach room temperature. It will take a few hours. Once cool you want to check all of your seals to make sure each jar sealed. If not, place that jar into the refrigerator and eat it within 2-3 days. Label all of your jars with the contents and date that it was made. Store in a cool, dry place.

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