If you're looking for a delicious and festive addition to your pantry, look no further than these homemade canned glazed carrots. Jenny from Homestead Corner shares her favorite way to preserve this sweet and savory side dish that’s perfect for holiday meals—and a huge hit with her daughters!
While plain carrots canned in water and salt are a pantry staple, these glazed carrots offer a little something extra. Packed with flavor from brown sugar and orange juice, they’re simple to make and even easier to enjoy. Just heat them up straight from the jar, add a marshmallow or two, and bake for instant candied carrots that will wow your guests.
Ingredients for Canning Glazed Carrots
To make about eight 24-ounce jars of glazed carrots, you’ll need:
8–9 pounds of carrots (peeled, cut, and washed)
3 to 3.5 quarts of water
1 cup of orange juice (any kind works)
1.5 cups of brown sugar (store-bought or homemade)
Jenny even makes her own brown sugar using molasses and regular sugar—an easy and budget-friendly tip!
Preparing the Syrup
Start by bringing the water, orange juice, and brown sugar to a boil in a large pot. Stir well to make sure the sugar dissolves completely. The orange juice adds a bright, citrusy note that balances beautifully with the sweetness of the brown sugar.
Filling the Jars
With everything at room temperature, begin filling your clean canning jars with the prepped carrots. Pack them tightly, leaving about 1 inch of headspace. Once your syrup has slightly cooled, pour it over the carrots, maintaining that 1-inch headspace.
Don’t forget to de-bubble the jars by inserting a tool and moving the carrots around gently. This step is important—carrots tend to trap air bubbles more than other veggies. Then, wipe the rims with vinegar to remove any sticky sugar residue, place your lids and rings on finger-tight, and they’re ready for the canner.
Pressure Canning Instructions
Jenny uses an All-American pressure canner, lightly oiling the seal with olive oil before placing the lid. Bring the canner up to pressure—10 or 15 pounds depending on your altitude—and process the jars for 30 minutes.
Once done, let the jars sit on the counter overnight. Label them with the name, month, and year using a Sharpie, and store them in your pantry for a quick and festive side dish any time of year.
Why You’ll Love These Canned Glazed Carrots
Perfect for the holidays: Add marshmallows and bake for easy candied carrots.
Kid-approved: Jenny’s daughters love them—and yours probably will too!
Pantry-ready: No need to refrigerate, and they’re ready to heat and eat.
Simple ingredients: Just carrots, water, OJ, and brown sugar.
Whether you’re new to home canning or a seasoned homesteader, this glazed carrot recipe is a must-try. It's easy, affordable, and a great way to preserve a touch of sweetness for those special meals.
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