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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 pints 648g Recipe makes 6 pints) |
||
| Calories 481 | ||
| Calories from Fat 10 | (2%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.2g | 1% | |
| Saturated Fat 0.2g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 344mg | 14% | |
| Potassium 1792mg | 51% | |
| Total Carbohydrate 119.3g | 39% | |
| Dietary Fiber 12.8g | 51% | |
| Sugars 94.7g | ||
| Protein 4.5g | 9% | |
Glazed Carrots
By: LEEZAH4
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
6 pints
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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- Course > Side Dishes
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- Preparation > Time to Make > < 4 hours
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- Occasion > Seasonal > Fall
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- Dietary > Kid Pleaser
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Featured Reviews for This Recipe
From: rhondalynne
On Aug 21, 2008
Having misplaced my Ball Blue Book, I was THRILLED to find this here! I made these last year and my kids loved them. I'm canning carrots today and most of them will be done this way. Great way to get my kids to eat their carrots. These come out tasty and yet not overwhelmingly sweet. Just heat and serve!
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