I love cooked carrots, but I’m the first to admit that I don’t always eat the entire bag of carrots I buy from the grocery store before they go bad. Canned carrots are a good way to keep some on hand without wasting them.

I usually can carrots plain (raw pack with water only), but when reading my latest version of Ball’s Blue Book, I see they added a variation for canned glazed carrots. Naturally, I had to try out this recipe. I love candied carrots, and now I have some veggies on my shelves (other than green beans) that I don’t have to do anything to – just heat and eat.

You can either raw pack or hot pack your carrots. I raw pack mine, but I’ve listed instructions for both methods.

I did make 1-1/2 times the amount of brine called for as I wasn’t sure just the listed amounts would be enough. With the extra half recipe, I had just enough brine for 6-1/2 pints of carrots.

Glazed Carrots

6 to 9 pounds of peeled carrots cut into 1- to 1-1/2-inch coins (about 2 average-sized bags of carrots from the grocery store)

2 cups packed brown sugar

2 cups water

1 cup unsweetened orange juice (no pulp)

COOK:

Raw Pack: Combine brine ingredients in a large pot, stirring to dissolve brown sugar. Bring to a boil. Reduce heat to a simmer. (If canning plain carrots, bring water to a boil in a large pot. Reduce heat and simmer until ready to use.)

Hot Pack: Put carrots in a large saucepan. Add water just to cover. Bring mixture to a boil. Reduce heat and simmer for 5 minutes. Remove carrots. Keep water hot.

FILL:

Raw Pack: Pack raw carrots tightly into a hot jar, leaving 1-inch headspace. Ladle hot brine over carrots, leaving 1-inch headspace. (If canning plain, you can add an optional 1/2 teaspoon salt to each pint jar or 1 teaspoon salt to each quart. Then add hot water to jar, still leaving 1-inch headspace).

Hot Pack: Pack hot carrots into a hot jar, leaving 1-inch headspace. Ladle hot brine over carrots, again leaving 1-inch headspace. (If canning plain, you can add same amount of salt per jar. Ladle hot water over carrots, leaving 1-inch headspace).

Place lid on canner and lock. Adjust heat to medium high. Vent steam for 10 minutes. Process at 10 pounds of pressure for 25 minutes for pints (30 minutes of quarts). Turn off heat. Allow canner to reduce pressure naturally before removing weight and lid. Remove jars and let set for 12 hours before testing seal.

Yield: About 6 pints or 3 quarts

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