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Prep Time: 45 Minutes Cook Time: 50 Minutes |
Ready In: 95 Minutes Servings: 8 |
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From Ball Blue Book of preserving. I hate to admit this but I had a case of 'canning fever', my boys ate our carrots from the garden when they were only an inch long and I just felt I 'had' to can something, So bought the carrots from the supermarket...whew it felt good to get that out of my system! Yield varies- 6 pints or 3 quarts Ingredients:
6 -7 lbs carrots |
2 cups brown sugar |
2 cups water |
1 cup orange juice |
Directions:
1. Wash and peel carrots. Wash again. Cut carrots into 3 inch pieces. Slice thicker ends in half lengthwise.
2. Combine brown sugar, water and orange juice in a saucepot. Cook over medium heat, stirring until sugar dissolves. Keep syrup hot.
3. Pack carrots tightly into hot jars, leaving 1-inch headspace.
4. Ladle hot syrup over carrots, leaving 1-inch headspace. Remove air bubbles. Adjust two-piece caps.
5. Process pints and quarts 30 minutes at 10 pounds pressure in a steam-pressure canner.
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