Brown Sugar Carrots

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 below:

Weighted gauge canner
	Processing time	Altitude 0-1000 feet	Above 1000 feet
Pints	25 minutes	10 lb	15 lb
Quarts	30 minutes	10 lb	15 lb

Dial gauge canner
	Processing time	0-2,000 feet	2,001- 4,000 feet	4,001 – 6,000 feet	6,001- 8,000 feet
Pints	25 minutes	11 lb	12 lb	13 lb	14 lb
Quarts	30 minutes	11 lb	12 lb	13 lb	14 lb

Makes 7 pints.

Processing times based on USDA recommendations.

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