This recipe for canned carrots is a great alternative to regular canned carrots, and is a side dish all on its own!
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To Make the Recipe, You Will Need:
- carrots
- brown sugar
- orange juice
- water
- knife and cutting board
- canning/pickling salt
- 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.
| Altitude 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.
Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!
Brown Sugar Glazed Carrots – Home Canned
This recipe for canned carrots is a great alternative to regular canned carrots, and is a side dish all on its own! This recipe makes about 6 pint or 3 quart jars of canned carrots.
Ingredients
- 6 1/2 – 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 t 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, and 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
The processing time and pressure is for 0-1,000 ft elevation. See your canner’s user manual to learn how to adjust the time and pressure for your elevation if you live at a higher altitude.
Nutrition
Serving: 1cCalories: 125kcalCarbohydrates: 31gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 91mgPotassium: 438mgFiber: 3gSugar: 24gVitamin A: 20544IUVitamin C: 12mgCalcium: 57mgIron: 1mg
Nutritional information is auto-generated and the accuracy is not guaranteed.
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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.