By Jody Ellis McCarley in Canning
Yields 16 pints
approx. 10 lbs carrots
... 8 cups brown sugar
8 cups water
4 cups Orange Juice
Wash and drain carrots. In a large saucepan, combine the brown sugar, water and OJ. Heat over medium, stirring until sugar is dissolved. Keep it hot; you don’t have to bring it to a boil. Pack raw carrots into hot/sterilized jars leaving 1 inch headspace. Fill jars with hot syrup, again leaving 1″ headspace. Tap to remove air bubbles. Wipe rim of jar with wet rag to remove any drips. Screw on sterilized lids. In a pressure canner, process pints or quarts for 30 min. at 10 lbs pressure.
*TIP: Wide mouth jars make it much easier to remove the carrots when ready to eat.