Sugar Glazed Carrots, Canned
Recipe: #19983
July 07, 2015
Categories: Side Dishes, Carrot, Canning/Preserving, Pressure Cooker, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy Vegan, Vegetarian, more
"Blue Ribbon Preserves. This is the review from other place: The ingredients states baby carrots then the directions state to cut the carrots into 2 inch pieces??? Thats about what baby carrots are! My finale amount was 2 quarts of jarred carrots and had plenty of syrup! Which I cut back on the sugar to 1 1/2 cups and still was plenty sweet. I added 3 quarter size slices of fresh ginger root to the syrup. These are very sweet & tender crisp! These will be fine in the fridge for up to 2 weeks without processing them. That is if they last that long!!!:). You will see they just disappear for some reason! ;) Yield 2 quarts"
Original is 14 servings
Ingredients
Nutritional
- Serving Size: 1 (309 g)
- Calories 205.9
- Total Fat - 0.6 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 158.9 mg
- Total Carbohydrate - 50.8 g
- Dietary Fiber - 6.5 g
- Sugars - 39.5 g
- Protein - 2.2 g
- Calcium - 78.1 mg
- Iron - 0.8 mg
- Vitamin C - 14.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Clean and peel carrots.(or just use baby carrots). Cut into 2 inch pieces.
Step 2
Combine water and brown sugar.
Step 3
Put carrots in another pan and bring to a boil; cook for 10 minutes.
Step 4
With the brown sugar, simmer till sugar is dissolved. Simmer for 5 minutes.
Step 5
Add orange juice concentrate; reduce heat and keep hot.
Step 6
Using slotted spoon, drain carrots and pack into hot jars, leaving 1 inch head space.
Step 7
Ladle hot syrup into jars covering carrots and leaving 1 inch head space
Step 8
Put a slice of ginger in jar if you would like a small piece, so its not to strong. Remove any trapped air bubbles.
Step 9
You may need to add more syrup.
Step 10
Process jars at 11 lbs pressure for 30 minutes.
Tips
No special items needed.
0 Reviews
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