Home Canning Carrots- The Safe Way

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Canning carrots at home is a great way to stock your pantry for the whole year. Not only do they taste amazing, but they also make perfect additions to soups, stews, or even as a side dish.

Learn how to safely can carrots at home in a pressure canner.

Even if you don’t grow carrots, you can often find them at a farmer’s market or food-to-table farm. At times, you can find a great deal on organic carrots in the store as well. You will be so glad you did. 

How to Can Carrots

My family loves canned carrots and last year we grew a bumper crop. I had a bit over 90 pounds. So I got to canning and within a couple of days, my pantry was stocked for the year.

pile of freshly dug carrots

Learning how to can carrots is easy and you’ll be enjoying the flavor of fresh carrots anytime you like.

They go perfect in soups or stews, I also add them to my delicious pot roast recipe as well. But they don’t have to be in a recipe, carrots make a delicious side dish too. Like this Oven Roasted Carrots recipe, your kids will eat them like candy, my grandson’s do.

Pressure Canning Carrots Recipe

I’m often told that pressure canning is intimidating if you have never done it before. Rest assured, it’s not as scary as you may think.

It can be done safely just as long as you follow the recipe.

Canning Equipment:  


  • 9 pounds fresh carrots – washed and peeled
  • Canning Salt (I use this kind)


Prep carrots by removing the taproot, and the tops. Set the tops aside you can make a great Carrot Top Pesto. And remove the tiny taproot as well.

Wash under cold running water, drain.   Wash a second time just to be safe.

Using a vegetable peeler, carefully peel carrots.  Then either slice, dice or leave whole if carrots are smaller than 1/2 inch thick.

For slicing or chopping carrots, my favorite knife is the Cutco chopping knife. It is pricey but so well worth it and has a lifetime warranty.

dicing carrots for canning at home

Place carrots in a large stockpot and add water – completely cover.  Bring mixture to a boil.  Reduce heat and simmer 5 minutes.

sliced carrots in a pot being filled with water

Using a canning funnel, carefully pack carrots into a hot canning jar, leaving 1-inch headspace.

Add Canning Salt:   for pints – 1/2 tsp;  quarts – 1 tsp

Ladle hot water over carrots and salt leaving the 1-inch headspace.

Remove air bubbles using a bubble remover.

Wipe jar rim with a clean cloth.

canned carrots in a pint jar on a towel

Place flat lid and ring on the jar, tighten to finger-tight, and place on rack in a pressure canner.  Add 2 inches of water to the bottom of the canner.  (Don’t pour it on top of jars)


Properly place the lid on the pressure canner. Turn stove eye on HIGH—vent steam for 10 minutes and place weighted gauge on vent.

Bring pressure to 10 pounds (psi);  Pressure can carrots for 25 minutes in pint jars and 30 minutes for quarts.

Once finished, cool the canner to zero pressure, carefully remove the lid, and let jars remain in hot water for 10 minutes.

Then using a jar lifter, remove carrots from the canner and place them on a dishtowel on the counter, allow to sit undisturbed, for 24 hours.  (Do not tighten lids if loose)

Next day, remove rings, clean jar with a damp cloth, label, and store in the pantry.

Canning Carrots FAQs

RELATED: Use “The Complete Beginners Guide To Home Canning” and get comfortable with home canning.

I’ve been asked some really great questions and I wanted to add them for you to see.

Can carrots be canned without peeling?

I peel mine before canning. We don’t care for the peeling texture, but there are some excellent vitamins in it. But the choice is yours.

Pressure canning carrots do get hot enough to kill any bacteria. In the USDA Home Guide To Home Canning on pages 1-6, you can find that pressure canning does kill bacteria.

Can carrots be canned in a water bath?

Low acidic foods such as green beans and potatoes require pressure canning.

Since carrots are a low acidic food, they cannot be properly canned using a water bath method.   

It goes back to the botulism spore and the safety factor.  Take a look at this Canning Vegetable Safely PDF from the University of Wisconsin.

This article will help clear up questions you may have when learning how to can carrots.  Using a pressure canner is necessary when canning carrots or any low acidic foods. 

Can carrots be cold-packed?

Yes! This is also known as a raw pack. Pack them tightly into your canning jar and then add salt and cover with boiling water. Process time in the pressure canner will remain the same.

I’m just old-fashioned and do the hot packing method.

Can I add orange juice and ginger to the jars for flavor before pressure cooking them?

Yes, you can do this! I would recommend you use an “unsweetened” orange juice, fresh squeezed would be even better.

Just keep in mind too, as the carrots sit on the shelf, the added ingredients will marinate and become stronger or intensify. So keep this in mind when adding them.

Can I pressure can carrots without the rack?

No, I’m sorry. Never use a pressure canner without the rack. This keeps the jars off the bottom of the cooker, it also allows the water to completely circulate all the way around for proper cooking and canning.

Yield: 10 Pints

How to Can Carrots

Canning Carrots in Pint Jars

Learning how to can carrots is not as difficult as it may seem.  Carrots are great for adding to stews, soups or just a side dish.  Preserve carrots so you can have them when they are not available fresh from the garden.  

Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes


  • 9 lbs Fresh Carrots, Peeled
  • Canning Salt


  1. Prep carrots by removing carrot tops and small tap root;  Wash under cold running water, drain. Wash again
  2. Using a vegetable peeler, peel carrots.  Slice, dice or leave whole if smaller than 1/2 inch thick - wash again
  3. Place carrots in a large stock pot and add water to completely cover.  Bring water to a boil.  Reduce heat and simmer for 5 minutes
  4. With a canning funnel, pack carrots into hot canning jars, leaving a 1-inch head-space
  5. Add canning salt:  Pint-1/2 tsp;  Quart 1 tsp - to each jar
  6. Use a ladle and pour hot water over carrots and salt leaving a 1-inch head-space;  Remove air bubbles with a bubble remover
  7. Clean jar rim with a clean damp cloth.  Center hot lid onto rim of jar and place band on tightening to finger-tight. Place jar into pressure canner
  8. Add 2 inches clean hot water to bottom of canner.  Place lid on pressure canner once full
  9. Turn stove onto HIGH.  Vent steam for 3-5 minutes and then place weighted gauge on vent.  Bring pressure up to 10 lbs;
  10. Pressure can carrots: Pints - 25 minutes; Quarts - 30 minutes
  11. Once finished, cool canner to zero pressure, remove lid, let jars stand for 10 minutes before removing from canner
  12. Using a jar lifter, remove carrots from canner and place on a dishtowel on counter, undisturbed for 24 hours  (Do not tighten lids if loose)
  13. Press center of lid to make sure sealed.  Remove rings, wipe jar with clean wet cloth, label and store


Do not use canning jars larger than 1 quart because safe process times are not available for larger jars.  

jars of canned carrots with an ad How to Can Carrots
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26 thoughts on “Home Canning Carrots- The Safe Way”

  1. I’d like to ship jars of Cantaloupe Jam across the country. Due to the possible temperature changes inside the truck during travel time, (5-7 days and high temp. up to 120*), do I need to somehow keep the jars cold?

    1. Hi Janet,

      I’m no expert on your question. I’m not sure shipping home canned food is legal; check with your extension office for this answer. That said, canned food has a safe storage temperature of 50-70F, so the temps in the truck are way too high. This is about all I can tell you. Your extension office is the place you will need to ask. Sorry, I’m not much more help.

  2. Kathryn Whatley

    What if I don’t have a full canner of jars? Any precautions I should take if only doing 4 or 5 pints to keep them from moving around a breaking?

    1. Hi Kathryn,

      What I do is place empty jars in the canner to hold the others in place. No need to put a lid on them or even water. They will just sit inside and go through the process.

  3. If I do the water bath for carrots and bring the water in the Jared carrots how long would I have to cook after the water in jars start to boil?

    1. Hi Noella,

      Unfortunately, carrots are a low acidic food which means they cannot be water-bathed. They have to be pressure canned in order to be shelf-stable and safe to eat. In a pressure canner at 10lbs – pints are pressured for 25 min and quarts for 30 Hope this helps.

  4. Do you have to put canning salt in when canning vegetables? We don’t want the sodium in our vegetables. I’ve seen recipes where they say it’s optional.

  5. What can I add to carrots to bring acid level up enough to only use hot water bath. I have seen carrot salsa (with tomatoes and peppers) and marmalade (with cranberry), neither needing a pressurecanner, but few carrots. Suggestions? I have lots of carrots!

    1. Hi Ken,

      This is a great question and a bit of a challenge to answer. If you are canning plain carrots, yes they do have to be pressure canned in order to get them hot enough to kill the bacteria and such. BUT…

      Carrots can be pickled using white distilled vinegar (5%) and can then be water bathed. I cannot answer for the recipes that you have mentioned, but be sure you are using a safe’ recipe. I don’t have a pickled carrot recipe myself, but here is a great one from the NCHFP.

  6. My husband and I want to can carrots in 1/2 pint jars, what psi and how long do I pressure can them? I saw the information for pint and quart jars but not 1/2 pint.

  7. Can I bring my jars, lids, rings and carrots To a boil point, Place the carrots in the HOT jars, Pour Boiling water over them, add a teaspoon of canning salt, Then place Hot lid and ring, tighten and listen for the “Ping”? Let sit for 24 hours, check to make sure they are sealed??? I can my tomatoes this way. I can my pickles in jars THEN add the boiling broth. They always turn out without Hot Bath or Pressure cooker bath!!

    1. Hi Pat,

      Your answer is No. Carrots are a low acidic food that REQUIRE pressure canning. Tomatoes and cucumbers are not in the same category, they are high acidic, though these do need to be water bath canned. So, for carrots, just adding boiling water and hoping for a seal – the hot jar will most likely seal, but you cannot get the water temperature high enough to safely can carrots without pressure canning.

      Sorry, this is probably not the answer you wanted, but please can safely when feeding your family.


    1. Hi Sherry,

      Yes, you can do this. I would recommend you use an “unsweetened” orange juice, fresh squeezed would be even better. Just keep in mind too, as the carrots set on the shelf, the added ingredients will marinate and become stronger or intensify. Just keep this in mind when adding them. Let me know how they turn out.

      Happy Canning,

  8. I’m so glad I read the text about should you use a rack because I was getting ready to can and did not have a rack. Thanks for publishing

    1. Hi Betty,

      No it’s not. Never use a pressure cooker without the rack. This not only keeps the jars off the bottom it also allow water to circulate all the way around for proper cooking and canning.

    1. Hi Mary,

      When you say cold pack. If you are referring to raw pack then yes – carrots can be raw packed. Be sure to get the water hot enough and the process time is still the same.
      I’m just old fashioned that way and prefer hot packing.

      Happy Canning,

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