This recipe for canned carrots is a great alternative to regular canned carrots and is a side dish all on its own!
To Make the Recipe, You Will Need:
- carrots
- brown sugar
- orange juice
- water
- knife and cutting board
- white distilled vinegar
- rag or cloth
- pint or quart jars
- pressure canner
- canning tools (tongs, ladle, etc.)
- potholders
- towels or cooling rack
Remember: Carrots are a low acid food and must be pressure canned. They can not be hot water bath or steam canned.
Watch me can these Brown Sugar Glazed Carrots here:
Adjusting Pressure for Altitude
This is a general guide for adjusting the recipe to your elevation. However for the most accurate information, reference your pressure canner’s user manual.
| Elevation in Feet | Dial Gauge Canner | Weighted Gauge Canner |
| 0-1,000 | 10 lb pressure | 10 lb pressure |
| 1,001-2,000 | 11 lb | 15 lb |
| 2,001-4,000 | 12 lb | 15 lb |
| 4,001-6,000 | 13 lb | 15 lb |
| 6,001-8,000 | 14 lb | 15 lb |
| 8,001-10,000 | 15 lb | 15 lb |
You can find more canning recipes here: Food Preservation.
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Brown Sugar Glazed Carrots – Home Canned
Ingredients
- 6 ½ – 7 lb carrots
- 2 c brown sugar
- 2 c water
- 1 c orange juice
Instructions
- To begin, combine the brown sugar, water, and orange juice in a pot. Bring it to a boil, reduce the heat, and keep the liquid nice and hot.
- Wash, peel, and wash the carrots a second time.
- Cut the carrots into 3 inch pieces, splitting the larger pieces so that they are all similar in thickness.
- Arrange the carrots into your clean, hot jars, packing them in tightly. Leave a 1 inch head space.
- Ladle in the hot glazing liquid. Use a bubble wand to remove air pockets. Add more liquid if needed to maintain the 1 inch of head space.
- Wipe the rims with a damp rag dipped in white vinegar. Place a lid and ring on the jar and set it in your pressure canner. Repeat with all of the carrots and jars.
- Pressure can the carrots for 30 minutes at 10lb pressure. (The time is the same for pints or quarts.) Adjust this for higher elevations.
Notes
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
I absolutely love this recipe! The combination of brown sugar with carrots sounds irresistible. I can’t wait to try canning them after watching the video. Thanks for sharing such a delicious way to preserve veggies!
Very good. I served them with cayenne butter or hot pepper honey. I will be making more this week as I did a small test batch first. Thanks!
These look delicious, I am definitely going to do some of these !!
I see pickling salt on list of ingredients, but not in recipe instructions. Do I need that and how much, when do you add
Hi Linda! I’m not sure how it accidentally ended up in the supply list (I corrected it.) But the recipe as it is written is correct. There is no salt in this recipe :)
Hi, I’m curious how you cut the carrots. Did you measure the length and then cut them in half length wise or quarter them length wise? I’m worried that they will be too mushy the smaller you cut them.
WOW, great recipe!! We loved them and devoured a whole jar tonight. Thank you for sharing. Ps: folks who don’t know whether to pressure can or water bath need to read up or buy the Balls pressure canning book. In ten years of canning only one can has had a problem, so guess my luck is holding out. Again thanks.
I tried this and we love them – I reheat gently then pour of the liquid and toss in some butter and pepper. My husband needs more 😀
I’m all out of home grown carrots so just ordered organic ones so I’m not canning pesticides.
Can parsnips be canned. We live in the U.K. and again my husband loves them
Hello, just curious where the pickling salt comes into the recipe? I see it at the top but not in the ingredients list or the recipe description. Thank you! These look great and I have an abundance of carrots right now.
I would like to know as well!!
I might have missed it in the video, but what’s the shelf life?
How do cook after canning? Or do you just eat right out of the jar? Do you warm them up? Could the liquid be saved and used for something else?
Just heat and serve as a side dish :)
What is the texture of the carrots?
Soft but not mushy
Are you stacking the pint jars on top of each other? I just didn’t think we could do that. This recipe sounds delicious can’t wait to try the brown sugar glazed carrots and the sloppy joe mix w/meat!! Thanks!
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You can absolutely stack in a pressure canner and a hot water bath canner…IF.
You can stack in a PC if you put a rack in between the levels of jars. You can do the same in a hot water bath canner if you put the rack in AND still have the 1 inch of water above the tops of the jars (2 inches if the processing time is 30 minutes or more.)
You can’t stack in a steam canner.
Stacking for storage is controversial. Some say you can, some say you shouldn’t. I prefer to err on the side of caution and do not stack when I store jars. (https://nchfp.uga.edu/how/store/store_home_canned.html)
30 minutes is not long enough. To water bath, it is 2 hours (+elevation) at time of rolling boil. Reason? No acidity in the jar.
She states that it is not a safe recipe to water bath because it is no acidic. You pressure can for 30 minutes.
This recipe is not safe for hot water bath canning at all, and is *only* designed for pressure canning.