Sugar-Glazed Carrots
Packaged baby carrots are perfect for this delicious recipe. Large carrots may also be used.
Equipment: Pressure canner; six 1-pint jars or 3 quart jars
Ingredients:
6 to 7 pounds baby carrots (about 1/2 inch in diameter)
3 cups water
2 cups firmly packed light brown sugar
3 tbsp frozen orange juice concentrate, thawed
- Rinse carrots in cold water and drain well.
- If using large carrots, scrub well with a soft brush to clean, rinse and drain. Trim off the stems and taproots. Peel and rinse again. Cut into 2-inch long pieces.
- Combine water and brown sugar in a medium saucepan. Heat mixture over medium-low heat, stirring constantly, until sugar is dissolved. Increase heat to medium and bring to a simmer. Simmer 3 minutes. Add orange juice concentrate and stir until thoroughly combined. Reduce heat, cover, and keep hot until needed.
- Fill an 8-quart pan half full of water and bring to a boil over medium-high heat. Add carrots to boiling water and bring back to a boil. Reduce heat and simmer, uncovered, for 4 to 5 mintues. Remove from heat.
- Using a slotted spoon, drain the carrots and pack hot carrots into the clean, hot jars, leaving 1-inch headspace.
- Ladle the hot syrup into the hot jars, covering the carrots and leaving 1-inch of headspace. Using bubble freer or plastic knife to remove any trapped air bubbles. Add more syrup if needed to maintain 1-inch head space. Wipe jar rims and threads with a clean, damp cloth.
- Cap, seal, and process in a pressure canner for 30 minutes, at 11 pounds of pressure in a dial-guage canner or at 10 pounds in a weighted-gauge canner. Adjust for elevation if more than 1,000 feet above sea level.