Glazed Carrots

Directions

1. 1
   Wash and peel carrots. Wash again. Cut carrots into 3 inch pieces. Slice thicker ends in half lengthwise.
2. 2
   Combine brown sugar, water and orange juice in a saucepot. Cook over medium heat, stirring until sugar dissolves. Keep syrup hot.
3. 3
   Pack carrots tightly into hot jars, leaving 1-inch headspace.
4. 4
   Ladle hot syrup over carrots, leaving 1-inch headspace. Remove air bubbles. Adjust two-piece caps.
5. 5
   Process pints and quarts 30 minutes at 10 pounds pressure in a steam-pressure canner.