How To Can Glazed Carrots – Simple Canning Recipe (Video)

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Canning glazed carrots is simple and easy.  Glazed carrots are made by packing raw carrots into jars and then covering them with a brown sugar and orange juice glaze.  They do have to be pressure canned because they are a low-acid food, but that is not hard to do.  I fully explain the process for canning glazed carrots in the video linked below.  Glazed carrots make an excellent side dish for any meal, and they are so convenient to have on hand for picnics and even packed lunches.   They are one of my kids’ favorite things to eat out of our homestead pantry and are a great thing to have on hand for snacks or quick side dishes.   You’re going to really like glazed carrots, and once you try them you will want to always have them canned and ready to eat .

how to can glazed carrots

Sourcing Carrots

I grow a 30-inch wide by 50 foot long bed of carrots in my garden every year, so we always have plenty of carrots to can.  If you don’t grow your own carrots, you can order organic carrots in bulk from Azure Standard, which is my favorite online bulk grocery store.  You can also use their organic carrots for making carrot juice, and for cooking fresh.  Azure Standard is a great source for healthy produce that won’t cost you a fortune.

Preserving Carrots

Carrots can be preserved by canning, freezing, leaving in the ground in your garden and by packing the in sand in a root cellar.  They also keep for quite awhile in your refrigerator as well.  

We eat some of our carrots fresh from the garden, some we leave in the ground to dig up during the winter, and the rest we preserve by canning.  We can some plain carrots for using in roasts and soup (which I talk about in the video below), but most we make into canned glazed carrots because they are everyone’s favorite thing.  When I get my root cellar built someday I will also be packing some in sand to store all year long in the cool environment of the cellar.

For lots of other canning recipes and ways to preserve your own food, click here.

Tips For Canning Glazed Carrots

  • Using larger carrots makes canning glazed carrots a much quicker job because the jars fill up so much faster.  There have been times when I haven’t gotten my carrots thinned in my garden, so the carrots were all really small and it made the job of scrubbing the carrots take a long time.  Use whatever you have for carrots, but just know that larger carrots are easier to work with.  By the way, if you make carrot seed tape which I show in this video, it makes planting carrots with the correct spacing much simpler so you don’t need to thin them.
  • Purchase new clean scrub brushes to use in scrubbing all the dirt off of the carrots.  Then use them for dishes or other projects once you’re done canning carrots.
  • I usually pack the raw carrots whole into my jars, but you can also slice them or cut them into smaller pieces before putting them in the jars.
  • Wide mouth jars are easier for stuffing the carrots into, and you can use pints or quarts, whichever you prefer.
  • To estimate how many batches of glaze to make so you don’t end up with a lot of extra leftover glaze, fill your jars and then estimate that each quart jar is going to take about 1 ½ to 2 cups of glaze.  Each batch of glaze will cover approximately 3 quart jars filled with carrots.

Simple Ingredients

Fresh raw carrots

Can be grown in your garden, purchased at a farmers market or ordered in bulk from Azure Standard.  Organic is the best of course, especially when you’re canning.

Brown Sugar

Orange Juice

I usually purchase the frozen orange juice concentrate and then mix it up into juice.

Water

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Tools You May Need

Scrub Brushes – for scrubbing carrots

Sharp Knife – for cutting carrots to fit into jars

Cutting Board

Large Stockpot – for boiling the glaze

Wide Mouth Canning Jars

Measuring Cup – for ladling the glaze into the jars

For Jars Canning Lids

Pressure Canner

Jar Lifter

Camp Chef Outdoor Stove – for outdoor canning.

FAQ

What is the best way to can carrots?

If you want to can plain carrots, just pack raw carrots into wide mouth jars.  Add 1 teaspoon salt and fill with boiling water to within ½” of the top of the jar.  Place lids and rings onto jars and process in a pressure canner at 10 lbs pressure for 30 minutes.

For glazed carrots, you will follow the same process, except you will pour a glaze over the carrots in the jar instead of water.

Can you can carrots without a pressure cooker?

Because carrots are naturally a low acid food, you must pressure can them unless you add acid like vinegar.  If you are making plain or glazed carrots, they must be pressure canned.  If you are making pickled carrots, then it is safe to use a boiling water bath canner.

Do carrots need to be peeled before canning?

No, you do not have to remove the carrot peels before canning.  We always scrub them well with scrub brushes and that ends up taking some of the peeling off anyway, but it’s not necessary to remove any of the peeling.

Which is better, canning or freezing carrots?

I always prefer canning, because it saves on freezer space and is shelf stable even if the electricity goes out.  Freezing carrots is fine, but when they are canned they will already be cooked and ready to eat.  We like to have glazed carrots right out of the jar, no cooking required.

How To Can Glazed Carrots

Wash and scrub any dirt off of carrots, especially if they are harvested right from the garden.

Pack raw carrots into jars, leaving ½” headspace.

packing raw carrots into jars

Combine glaze ingredients in a large stockpot and bring to a boil over medium high heat.  The glaze tends to boil over, so you have to watch it.  I like to estimate that it will take 1 ½ to 2 cups of glaze for each full jar of carrots.  This helps me determine how many batches of the glaze to make.

Pour hot glaze over carrots in the jars, leaving ½” headspace.

pouring glaze over carrots

Wipe the rim of each jar to make sure it’s nice and clean.

Place lids and rings on jars and hand tighten.

placing lids on glazed carrots

Canning Process

Put 4-5” of water in your pressure canner, and place it on your camp chef stove (if canning outside).  Start heating the water over medium-high heat.

Place jars in pressure canner, and put the lid on the canner.

Wait for the steam pressure to build in the canner.  You will know it is building because the steam vents will start releasing steam.  

Every pressure canner is different, so please read and follow all directions for your specific canner.  For mine, I wait until the steam vents are releasing steam and then place the rocker on the canner for 10 lbs. Pressure.

Once the canner comes up to 10 lbs. Pressure, turn down the heat so that the pressure maintains at 10 pounds.  

Set you timer for 30 minutes.  Keep an eye on the canner to make sure it doesn’t got to far above or below 10 lbs pressure.

After 30 minutes, turn off the heat and allow the canner to depressurize.  You will know when it is cooled off, because the safety latch on the lid will allow you to open the lid.

Remove the jars using the jar lifter.  

If canning another batch, add some cold water to the canner before adding the next batch of jars.  You don’t want the water in the canner to be boiling hot when you put more jars in, or else they might break from the sudden change in temperature.

Allow jars to sit at room temperature until fully cooled and sealed.  Remove rings and place on pantry shelf.

Will keep for 2-5 years at least.  

If you try this recipe and love it, please come back and give it 5 stars! Tag me on Instagram @wagonwheelhomestead21 

Yield: 3 Quarts

How To Can Glazed Carrots

canning glazed carrots

Canning glazed carrots is simple and easy.  Glazed carrots are made by packing raw carrots into jars and then covering them with a brown sugar and orange juice glaze.  They do have to be pressure canned because they are a low-acid food, but that is not hard to do.  I fully explain the process for canning glazed carrots in the video linked below.  Glazed carrots make an excellent side dish for any meal, and they are so convenient to have on hand for picnics and even packed lunches.   They are one of my kids' favorite things to eat out of our homestead pantry and are a great thing to have on hand for snacks or quick side dishes.   You’re going to really like glazed carrots, and once you try them you will want to always have them canned and ready to eat .

Ingredients

  • 2 pounds raw carrots
  • 1 cup orange juice
  • 2 cups brown sugar
  • 2 cups water

Instructions

Wash and scrub any dirt off of carrots, especially if they are harvested right from the garden.

Pack raw carrots into jars, leaving ½” headspace.

Combine glaze ingredients in a large stockpot and bring to a boil over medium high heat.  The glaze tends to boil over, so you have to watch it.  I like to estimate that it will take 1 ½ to 2 cups of glaze for each full jar of carrots.  This helps me determine how many batches of the glaze to make.

Pour hot glaze over carrots in the jars, leaving ½” headspace.

Wipe the rim of each jar to make sure it’s nice and clean.

Place lids and rings on jars and hand tighten.

Put 4-5” of water in your pressure canner, and place it on your camp chef stove (if canning outside).  Start heating the water over medium-high heat.

Place jars in pressure canner, and put the lid on the canner.

Wait for the steam pressure to build in the canner.  You will know it is building because the steam vents will start releasing steam.  

Every pressure canner is different, so please read and follow all directions for your specific canner.  For mine, I wait until the steam vents are releasing steam and then place the rocker on the canner for 10 lbs. Pressure.

Once the canner comes up to 10 lbs. Pressure, turn down the heat so that the pressure maintains at 10 pounds.  

Set you timer for 30 minutes.  Keep an eye on the canner to make sure it doesn’t got to far above or below 10 lbs pressure.

After 30 minutes, turn off the heat and allow the canner to depressurize.  You will know when it is cooled off, because the safety latch on the lid will allow you to open the lid.

Remove the jars using the jar lifter.  

If canning another batch, add some cold water to the canner before adding the next batch of jars.  You don’t want the water in the canner to be boiling hot when you put more jars in, or else they might break from the sudden change in temperature.

Allow jars to sit at room temperature until fully cooled and sealed.  Remove rings and place on pantry shelf.

Will keep for 2-5 years at least.  

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 156Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 62mgCarbohydrates: 39gFiber: 2gSugar: 35gProtein: 1g

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