My children and I love raw carrots, but are not too fond of cooked carrots. I recently dug up 15 pounds of carrots in the garden and although the next crop of carrots will be stored in the cellar, this crop was to be preserved by canning.
You can’t go wrong with brown sugar and orange juice added to carrots! This recipe is so easy, but peeling the carrots is a little time consuming. So, grab your peeler and let’s go!
Put a few inches of water in your pressure canner. While you are in the middle of peeling carrots, turn the stove on to heat the water.
Make sure you have clean half-pint jars ready in the oven(heated to 200 degrees) and your lids and bans are in hot water simmering on the stove.
Glazed Carrots Ingredients – Makes 7 pints
7 pounds of carrots
2 cups brown sugar
2 cups of water
1 cup orange juice
Now, here comes the hardest part only because it is time consuming. Wash and peel the carrots. Cut the carrots into 3 inch pieces. If you have thick ends, slice them in half lengthwise.
Carrot Cake Jam Ingredients – Makes 8 half pints
1 can(20 oz) unsweetened pineapple, undrained
1 1/2 cups shredded carrots
1 1/2 cups chopped, peeled pears
3 TBS lemon juice
1 1/2 tsp pumpkin spice
1 package(1 3/4 oz) powdered fruit pectin
6 1/2 cups sugar
In a large saucepan, combine the first seven ingredients. Bring to a boil, reduce heat, cover and simmer for 20 minutes or until the pears are tender. Remove from the heat and add the pectin.
Return to a boil over high heat, stirring constantly. Stir in the sugar and return to a boil for 1 minute, stirring constantly.
Remove from the heat and ladle into hot jars, leaving a 1/4 inch headspace. Process in a water bath canner for 5 minutes.