Carrots canned in a light brown sugar syrup with a hint of cinnamon add a bit of holiday flavor to a meal any time of year.
BROWN SUGAR CARROTS (Pantry Cooking with Home Preserved Foods)
2 cups brown sugar
5 cups water
1 3” to 4″ stick of cinnamon
5 pounds carrots, peeled and sliced about 1/3” thick
Combine sugar, water, and cinnamon stick. Bring to a boil. Remove the cinnamon stick. Fill hot, clean pint jars tightly with raw carrots leaving 1-inch headspace. Pour hot syrup over the carrots leaving 1-inch headspace. Wipe jar rims. Put on hot lids and canning rings and process in a pressure canner according to the chart here.
Makes 7 pints.
