PRESSURE CANNED ORANGE GLAZED CARROTS


The humble carrot transforms into a tasty side dish with the addition of zesty orange juice and sweetness of brown sugar. Pressure canning means you can prepare this dish in bulk, without the requirement of refrigerator storage – just heat and eat throughout the year!
        
Ingredients for PRESSURE CANNED ORANGE GLAZED CARROTS

Yield: 1 litre
(1 quart)
Yield: 4.5L
(9 pints)
Yield: 7 litres
(7 quarts)
Carrots
1.1kg (2 1/2 pounds)
5kg (11 pounds)
8kg (17 1/2 pounds)
Water
2/3 cup
3 cups
4 2/3 cups
Brown Sugar*
2/3 cup
3 cups
4 2/3 cups
Orange Juice
1/3 cup
1 1/2 cups
2 1/3 cups
DIY Brown Sugar: 2/3 cup raw or white sugar + 1 tablespoon molasses or treacle
    
METHOD:
1. Sterilise all equipment by washing in hot soapy water and rinsing well before use.
2. Weigh carrots to determine the batch yield.
3. Wash and peel carrots. Wash again. Slice or dice carrots (baby carrots can be left whole).
4. Prepare jars by boiling in a pot of water for 10 minutes before use.
5. Soak seals in hot water (not on heat) for at least 5 minutes before use.
6. Fill pressure canner base with 5cm (2 inches) of water. Heat to a simmer.
7. Measure water, brown sugar and orange juice into a pot. Heat over low to medium heat until sugar has dissolved. Set aside (keep syrup hot).
8. RAW PACK: pack hot jars with raw carrots to 2.5cm (1 inch) from the rim of each jar.
OR HOT PACK: simmer carrots in syrup for 5 minutes. Pack hot jars with hot carrots to 2.5cm (1 inch) from the rim of each jar.
9. Add the hot syrup into each jar, filling to 2.5cm (1 inch) from the rim of each jar.
10. Using a non-metal utensil, remove any bubbles and add extra syrup if required. Excess syrup can be frozen for later use.
11. Wipe rims to remove any food residue.
12. Add warm seals and secure bands (finger-tip tight).
13. Place sealed jars into the pressure canner and secure the pressure canner lid. Put onto heat and vent for 5 minutes (begin timing once the white steam is a constant stream). Then add weights (or cover) and bring to the required pressure level for your altitude. Once the pressure is reached, process for the time stated below for your altitude. Reduce/increase the heat source to keep the pressure at the constant level.
14. Turn off the heat source once the time is up. Allow the pressure canner to return to zero and then remove the lid (be careful, lid and canner will be very hot). Remove jars from the pressure canner after 5 more minutes. Cool jars overnight on a wood or fabric surface. Do not adjust lids during this time.
15. The next day, check jars have sealed before labelling and dating.
16. Store jars of glazed carrots in a cool, dark and dry place for up to 12 months.
17. Heat glazed carrots for 5-10 minutes until hot throughout before serving.
18. Refrigerate opened jars and consume contents within 2-3 days.
    
FLAVOUR IDEAS:
Add a pinch of spice to one or two 500ml (pint) jar of glazed carrots, process according to the recipe and taste when opening to check flavouring. Make in larger batches as desired.
  • Chilli
  • Cinnamon
  • Coriander
  • Cumin
  • Dill
  • Ginger
  • Honey
  • Lemon Juice
  • Lime Juice
  • Maple Syrup
  • Mint
  • Orange Zest
  • Parsley
  • Salt
  • Tarragon
  • Thyme
        
Processing Time for ORANGE GLAZED CARROTS in a Dial Gauge Pressure Canner

Jar Size
Processing Time
Canner Pressure
at Altitude
≤ 2,000 feet
Canner Pressure
at Altitude
2,001 - 4,000 feet
Canner Pressure
at Altitude
4,001 - 6,000 feet
Canner Pressure
at Altitude
6,001 - 8,000 feet
Hot and Raw Pack
≤ 500ml
(pints)
25 minutes
 11 PSI
12 PSI
13 PSI
14 PSI
≤ 1 Litre
(quarts)
30 minutes
 11 PSI
12 PSI
13 PSI
14 PSI
    
Processing Time for ORANGE GLAZED CARROTS in a Weighted Gauge Pressure Canner

Jar Size
Processing Time
Canner Pressure
at Altitude ≤ 1,000 feet
Canner Pressure
at Altitude ≥ 1,000 feet
Hot and Raw Pack
≤ 500ml
(pints)
25 minutes
 10 PSI
15 PSI
≤ 1 Litre
(quarts)
30 minutes
 10 PSI
15 PSI

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