1. Prepare your pressure canner per the manufacturer’s instructions and ensure it is clean, with a canning rack placed inside. Fill it with 2-4 inches of water and warm the water over low heat while preparing the carrots.
2. Wash the raw carrots thoroughly, and then peel the skin off. Chop off the root ends.
3. Cut carrots into uniform pieces, around 3 inches long.
4. Make the sugar glaze by combining the brown sugar, water, and orange juice and bringing it to a simmer until the sugar dissolves.
5. Add the carrots to the large pot of syrup and let them simmer for 5 minutes.
6. Transfer the carrots into hot, sterilized pint or quart jars, leaving 1 inch of headspace.
7. Ladle the hot syrup over the carrots, maintaining 1-inch headspace.
8. Use a spatula or a bubble popper to eliminate trapped air bubbles in the hot jars.
9. Use a clean kitchen cloth dampened with hot water to wipe the rims of the jars.
10. Place new canning lids on the tops of each jar and apply the screw bands until they are fingertip tight.
11. Transfer the filled jars into the pressure canner. Close the lid and allow the pressure canner to vent steam for 10 minutes.
12. Process the pints for 25 minutes or quarts for 30 minutes in a weighted-gauge pressure canner, adjusting the pressure and processing time for altitude as follows:

Weighted-gauge Processing Pressure

• 0 – 1000ft: 10 lbs for pints and quarts
• 1,001ft and above: 15 lbs for pints and quarts

Post Processing

1. Remove the lid of the pressure canner once the pressure reaches zero. Take the jars out of the canner using a jar lifter and let them cool completely on a cushioned surface in a draft-free area for 12-24 hours.
2. Check if the lids are properly sealed by pressing down on the center of each lid. If the lid is indented, and doesn’t flex, the jar is sealed.
3. Label and store sealed jars in a cool, dark place for up to 2 years.