Ingredients:

  • 2 lbs carrots, peeled and sliced into sticks
  • 1 tsp sea salt
  • 1/2 cup light brown sugar
  • 1 cup fresh orange juice, strained
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger

Instructions:

  1. Scrub carrots thoroughly, peel the skin, and slice them into uniform sticks approximately 3 inches long and 1/2 inch thick.
  2. Toss carrots with sea salt in a bowl to draw out excess moisture.
  3. Combine brown sugar, orange juice, cinnamon, and ginger in a saucepan.
  4. Bring to a medium boil, whisking until the sugar is dissolved, then simmer for 5–7 minutes until the syrup is slightly thickened.
  5. Maintain the glaze on low heat so it remains steaming but not boiling.
  6. Pack raw carrot sticks tightly into a sterilized quart jar, leaving 1 inch of headspace.
  7. Ladle the hot glaze over the carrots, maintaining the 1 inch of headspace.
  8. Use a bubble remover tool to release trapped air from the jar.
  9. Wipe the jar rim with a vinegar-dampened cloth, center the lid, and screw the band to finger-tip tight.
  10. Process the jar in a Ball Pressure Canner at 11 lbs of pressure for 35 minutes.
  11. Allow the canner to depressurize naturally, then remove jars and let them rest undisturbed for 24 hours.