|Oranged Carrots - Pressure Cooker
5 lbs medium carrots
3-1/3 cups orange juice
2/3 cup water
1/3 cup lemon juice
3 Tbsp granulated sugar
1/3 cup packed brown sugar
1½ Tbsp grated orange peel
salt, if desired
Wash 4 pint or 2 quart jars in hot soapy water; rinse. Keep hot until
needed. Prepare lids as manufacturer directs. Wash carrots and scrub gently with
brush. Peel or scrape carrots. Cut into 1/4" slices.
In saucepan, combine orange juice, water, lemon juice, granulated sugar
and brown sugar. Bring to a boil over medium-high heat. Add carrots and
return to boil. Boil 3 minutes. Pack carrots into hot jars, leaving 1"
||Oranged Carrots - Pressure Cooker
headspace. Sprinkle orange peel in each jar. Add salt if desired, using 1/3
teaspoon in pints or 3/4 teaspoon in quarts.
Release trapped air with knife. Wipe rim of jar with a clean damp cloth.
Attach lid. Place in basket/rack in NESCO® Electric Pressure
Cooker/Canner. Process at 10 lbs. pressure. If using pints, 25 minutes; quarts, 30
minutes. Add an extra pint of water if processing at less than full capacity.
Remove from heat and LET COOL NORMALLY until steam no longer comes from the vent
when regulator is nudged.