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
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Yield: 1 litre
(1 quart)
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Yield: 4.5L
(9 pints)
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Yield: 7 litres
(7 quarts)
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Carrots
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1.1kg (2 1/2 pounds)
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5kg (11 pounds)
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8kg (17 1/2
pounds)
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Water
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2/3 cup
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3 cups
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4 2/3 cups
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Brown
Sugar*
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2/3 cup
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3 cups
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4 2/3 cups
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Orange
Juice
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1/3 cup
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1 1/2 cups
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2 1/3 cups
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DIY Brown
Sugar: 2/3 cup raw or white sugar + 1 tablespoon molasses or treacle
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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
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Jar Size
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Processing Time
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Canner Pressure
at Altitude
≤ 2,000 feet
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Canner Pressure
at Altitude
2,001 - 4,000 feet
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Canner Pressure
at Altitude
4,001 - 6,000 feet
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Canner Pressure
at Altitude
6,001 - 8,000 feet
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Hot and Raw
Pack
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≤ 500ml
(pints)
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25 minutes
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11 PSI
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12 PSI
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13 PSI
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14 PSI
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≤ 1 Litre
(quarts)
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30 minutes
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11 PSI
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12 PSI
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13 PSI
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14 PSI
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Processing Time
for ORANGE GLAZED CARROTS in a
Weighted Gauge Pressure Canner
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Jar Size
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Processing Time
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Canner Pressure
at Altitude ≤ 1,000 feet
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Canner Pressure
at Altitude ≥ 1,000 feet
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Hot and Raw
Pack
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≤ 500ml
(pints)
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25 minutes
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10 PSI
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15 PSI
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≤ 1 Litre
(quarts)
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30 minutes
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10 PSI
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15 PSI
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