Step 1

Wash and peel carrots. Wash again. Cut carrots into 3 inch pieces. Slice thicker ends in half lenghtwise.

Step 2

Combine brown sugar, water and orange juice in saucepot. Cook over medium heat, stirring until sugar dissolves. Keep syrup hot.

Step 3

Pack carrots tightly into hot jars, leaving 1" headspace. Ladle hot syrup over carrots, leaving 1" headspace.

Step 4

Remove air bubbles and wipe rims with clean wet papertowel.

Step 5

Add hot lids and rings.

Step 6

Process pints and quarts for 30 minutes at 10 lbs of pressure for weighted gauge and 11lbs for dial gauge.  Adjust for altitude.