Preserved Glazed Carrots

Step 1

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

Step 2

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

Step 3

Pack carrots tightly into hot jars, leaving 1-inch headspace.

Step 4

Ladle hot syrup over carrots, leaving 1-inch headspace. Remove air bubbles. Adjust two-piece caps.

Step 5

Process pints and quarts 30 minutes at 10 pounds pressure in a steam-pressure canner.