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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.
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.
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.
- Pressure Canner (I use this one)
- Canning Lids and Rings
- Canning Jars
- Canning Utensils (These make it much easier and safer)
- 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.
Place carrots in a large stockpot and add water – completely cover. Bring mixture to a boil. Reduce heat and simmer 5 minutes.
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.
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.
- 9 lbs Fresh Carrots, Peeled
- Canning Salt
- Prep carrots by removing carrot tops and small tap root; Wash under cold running water, drain. Wash again
- Using a vegetable peeler, peel carrots. Slice, dice or leave whole if smaller than 1/2 inch thick - wash again
- 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
- With a canning funnel, pack carrots into hot canning jars, leaving a 1-inch head-space
- Add canning salt: Pint-1/2 tsp; Quart 1 tsp - to each jar
- Use a ladle and pour hot water over carrots and salt leaving a 1-inch head-space; Remove air bubbles with a bubble remover
- 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
- Add 2 inches clean hot water to bottom of canner. Place lid on pressure canner once full
- Turn stove onto HIGH. Vent steam for 3-5 minutes and then place weighted gauge on vent. Bring pressure up to 10 lbs;
- Pressure can carrots: Pints - 25 minutes; Quarts - 30 minutes
- Once finished, cool canner to zero pressure, remove lid, let jars stand for 10 minutes before removing from canner
- 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)
- 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.