Sunday, March 10, 2013

Candied Carrots

 Candied Carrots
Making candied carrots is quick and easy to do. 
Yields 6 to 7 pints
5  to 6 pounds of carrots
3 cups of  water
3 cups of brown sugar
1 1/2 cups of orange juice (or any other juice you want to use)

The first thing you need to do is wash and peel your carrots.  Once peeled, wash them again.  A peeler is a must for this part.

Next, you want to slice your carrots.  You can cut them as big or small as you want. 

Cover in boiling water and boil for 5 minutes.  While carrots are cooking, Mix your sugar, water and juice in a medium, stainless steel pot and bring to a boil.  reduce heat and keep warm. 

Fill your jars with carrots leaving 1 inch head space

Cover with the hot liquid.  Remove all air bubbles and adjust headspace. 

Wipe rims of jars with a paper towel dipped in vinegar to ensure a good seal.

Place lids and rings on jars.  Tighten down finger tight.

Place jars in canner.  Vent steam for a full 7 or 10 minutes, according to your canner.
Bring to 10 lbs pressure and process for both pints or quarts for 30 minutes.
Let steam drop naturally.  Remove lid and wait 10 minutes. 

Place jars on counter to cool for 24 hours.

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