How To Can 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 .

Prep Time 30

Cook Time 25

Total Time 55

Serving Size Quarts

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.

Notes

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.