Best 6 Canning Sweet Carrots Recipes

GLAZED CARROTS

Steps:

• Wash and peel carrots. Wash again. Cut carrots into 3 inch pieces. Slice thicker ends in half lenghtwise.
• Combine brown sugar, water and orange juice in saucepot. Cook over medium heat, stirring until sugar dissolves. Keep syrup hot.
• Pack carrots tightly into hot jars, leaving 1" headspace. Ladle hot syrup over carrots, leaving 1" headspace.
• Remove air bubbles and wipe rims with clean wet papertowel.
• Add hot lids and rings.
• Process pints and quarts for 30 minutes at 10 lbs of pressure for weighted gauge and 11lbs for dial gauge. Adjust for altitude.

SWEET CANDIED CARROTS

Steps:

• Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside. , In the same pan, combine the butter, brown sugar, salt and pepper; cook and stir until butter is melted. Return carrots to the pan; cook and stir over medium heat for 5 minutes or until glazed.

SWEET BABY CARROTS

Steps:

• Place the carrots into a large pot and cover with salted water. Bring to a boil over high heat until tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
• Return the pot to the stove; reduce the heat to medium-low. Melt the butter in the pot. Stir in the honey and brown sugar; add the carrots and stir until evenly coated; cook another 5 minutes

CANNED SWEET PICKLED CARROTS

Steps:

• Wash and rinse the pint canning jars. IF you can, keep hot until ready to use. - this can be done by placing them on a baking sheet, placing them in the oven and turning it on the lowest temperature.
• Prepare the lids and the sealing bands according to the manufacturer's directions, which should be written on the box or available on the product website.
• Wash the small carrots well and peel, if desired. I like them both ways.
• Combine the vinegar, water, sugar and canning salt in a large stockpot. Bring to a boil and boil gently for 3 minutes. ( you don't want to boil hard and boil off the liquid too much)
• Add the carrots and bring back to a boil. Then reduce heat to a simmer and heat until the carrots are half-cooked (about 10 minutes). If you want crunchier carrots, boil until the outsides are just soft ( so that they can still absorb the vinegar) and then remove.
• Divide the pickling spice evenly between the 4 jars, placing it into the bottom. Fill the still warm jars with the hot carrots, leaving 1-inch headspace. ( that's one inch from the top) Cover the carrots with the hot pickling liquid, leaving a ½-inch headspace this time around . Remove any air bubbles by poking a knife through the carrots and liquid and adjust the headspace if needed.
• Wipe the rims of jars with a dampened, clean paper towel and then place the two pieces canning lids on.
• Process the jars in a boiling water canner for the following times- feet are above sea level: 0 - 1,000 feet - process for 15 minutes, 1,001 - 6,000 feet process for 20 minutes,and above 6,000 feet process 25 minutes.
• Let cool, undisturbed, 12 to 24 hours and then check to make sure that the seals are set ( they will indent and POP loudly)
• Let the carrots sit for a good 3-5 days before eating but they get better and better the longer they sit!

GLAZZED CARROTS RECIPE

Steps:

• Wash and drain carrots.
• In a large saucepan, combine the brown sugar, water and OJ.
• Heat over medium, stirring until sugar is dissolved. Keep it hot; you don't have to bring it to a boil.
• Pack raw carrots into hot/sterilized jars leaving 1 inch headspace.
• Fill jars with hot syrup, again leaving 1″ headspace.
• Tap to remove air bubbles.
• Wipe rim of jar with wet rag to remove any drips
• Screw on sterilized lids. In a pressure canner, process pints or quarts for 30 min. at 10 lbs pressure.

PRESERVED GLAZED CARROTS

Steps:

• Wash and peel carrots. Wash again. Cut carrots into 3 inch pieces. Slice thicker ends in half lengthwise.
• Combine brown sugar, water and orange juice in a saucepot. Cook over medium heat, stirring until sugar dissolves. Keep syrup hot.
• Pack carrots tightly into hot jars, leaving 1-inch headspace.
• Ladle hot syrup over carrots, leaving 1-inch headspace. Remove air bubbles. Adjust two-piece caps.
• Process pints and quarts 30 minutes at 10 pounds pressure in a steam-pressure canner.