Brown Sugar Glazed Carrots – Home Food Preservation (With Cooking Video)

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This recipe for canned carrots is a great alternative to regular canned carrots and is a side dish all on its own!

Brown Sugar Glazed Carrots - 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
  • 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:

Brown Sugar Glazed Carrots - This recipe for canned carrots is a great alternative to regular canned carrots, and is a side dish all on its own!

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 FeetDial Gauge CannerWeighted Gauge Canner
0-1,00010 lb pressure10 lb pressure
1,001-2,00011 lb15 lb
2,001-4,00012 lb15 lb
4,001-6,00013 lb15 lb
6,001-8,00014 lb15 lb
8,001-10,00015 lb15 lb

You can find more canning recipes here: Food Preservation.

Brown Sugar Glazed Carrots - This recipe for canned carrots is a great alternative to regular canned carrots, and is a side dish all on its own!
Brown Sugar Glazed Carrots - Home Food Preservation | Cosmopolitan Cornbread

Brown Sugar Glazed Carrots – Home Canned

Constance Smith – Cosmopolitan Cornbread
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.
4.25 from 60 votes
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Food Preservation & Canning, Side Dish
Cuisine American
Servings 24
Calories 125 kcal

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 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

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.

Did You Try This?I’d Love For You to Share it on Instagram and tag me! @CosmopolitanCornbread

15 thoughts on “Brown Sugar Glazed Carrots – Home Food Preservation (With Cooking Video)”

  1. 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.

    Reply
  2. 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.

    Reply
  3. 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

    Reply
  4. 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.

    Reply
  5. 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?

    Reply
  6. 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!
    i

    Reply
    • 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)

      Reply
4.25 from 60 votes (58 ratings without comment)

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