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Brown Sugar Carrots


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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 ft Above 1000 ft
Pints 25 minutes 10 lb 15 lb
Quarts 30 minutes 10 lb 15 lb

Dial gauge canner
  Processing time 0-2,000 ft 2,001-4,000 ft 4,001-6,000 ft 6,001-8,000 ft
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.



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Copyright 2004 - 2013 Cheryl Driggs
Last modified: 07/15/2013