This is YUMMY
6-7 pounds of carrots
2 cups brown sugar
2 cups of water
1 cup of orange juice
6 pint or 3 quart jars
Prepare your Pressure canner according to your normal directions. Place your jars in the water so they will be hot when you’re ready to add the carrots.
Wash Carrots. Cut of the tops and a little at the bottom off and discard. Peel Carrots. Wash Carrots again.
Cut into 2-3 inch spears. It’s important to try to make them the same size in length to optimize the space in your jars. Slice the thicker ends in half lengthwise.
Combine Brown Sugar, water and orange juice in a sauce pot. (You may want to double up on this part depending on if you want to fully cover your carrots in the glaze.)
Cook over medium heat and stirring until the sugar completely dissolves. Keep syrup hot.
Pack Carrots tightly into hot jars, leaving a one inch head space. Ladle the syrup over the carrots leaving a one inch head space.
Remove air bubbles by gently tapping the bottom of the jar on your towel.
Process pints and quarts at 10 pounds of pressure for 30 minutes.
Recipe’s courtesy of Ball Blue Book.