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Canning carrots at home is a fantastic way to preserve their freshness and flavor, ensuring you have a supply of delicious vegetables all year round. Whether you’re adding them to soups or stews or enjoying them as a simple side dish, home-canned carrots are both convenient and nutritious.
Even if you don’t grow your own carrots, you can find fresh produce at farmer’s markets, food-to-table farms, or even great deals on organic carrots in stores. By learning how to safely can carrots using a pressure canner, you’ll be able to enjoy the taste of fresh carrots whenever you like.
Pressure Canning Carrots
Carrots are a versatile vegetable that can enhance many dishes, from hearty soups and stews to simple side dishes. They even make a delicious snack, like in this Oven-Roasted Carrot recipe, which my grandsons love as much as candy.
Raw Pack vs. Hot Pack
Raw Pack: This method involves placing diced carrots into canning jars, pouring boiling water over them, and processing them in a pressure canner. It is simpler but requires caution to prevent thermal shock, which can break the jars if the canner is boiling when the jars are added.
Hot Pack: This method involves boiling carrot pieces for 5 minutes before packing them into jars. While both methods work, I prefer the hot pack method, as it’s how I was taught and has become a habit.
To be honest, you can’t tell the difference in taste between the two methods, so you can decide which method is best for you.
Canning Supplies
Carrots are low-acid vegetables and must be processed in a pressure canner. Despite some articles suggesting otherwise, they cannot be safely canned using a water bath method. Pressure canning might seem intimidating at first, but with proper guidance, it becomes a straightforward process.
Pressure canning, whether it is fruits, vegetables, or meat, is safe as long as you follow the recipe.
Equipment:
- Pressure Canner
- Canning Lids and Rings
- Canning Jars
- Ladle
- Canning Utensils
- Knife
- Bowls
- Large pot for blanching
Ingredients:
- Carrots – washed, peeled, and diced if you are dicing them
- Canning Salt
- Water
Step-by-Step Guide
Step One: Prepare Pressure Canner
- Wash and clean your pressure canner and rack with hot, soapy water.
- Place the canner on a stove, insert the rack fill it with 3 inches of water.
- Heat until hot but not boiling (between 140°F and 180°F).
Step Two: Prepare Canning Lids and Jars
- Thoroughly wash and clean canning lids and jars with hot, soapy water.
- Keep jars hot until ready to use. Lids can be set aside after washing but should be nearby.
Step Three: Prepping Carrots for Canning
- Remove the taproot end and green tops from the carrots. Save the tops for recipes like Carrot Top Pesto.
- Wash carrots under cold running water, scrubbing with a vegetable brush to remove soil.
- Peel the carrots with a vegetable peeler for the best taste.
- If the carrots are smaller than 1/2 inch thick, they can be peeled, sliced, diced, or left whole. Don’t cut them too small. Carrots tend to get soft or mushy when pressure canned.
Hot Pack Method:
- Place carrots in a large stockpot, cover with clean water and bring to a boil.
- Reduce heat and simmer for 5 minutes (blanching).
Raw Pack Method:
- Bring a pot of water to a boil.
- Pack carrots into warm canning jars, pour boiling water over them, and place lids and bands on top, tightening them to finger-tight.
Step Four: Filling Jars – Hot Packing Carrots
- Pack carrots into hot canning jars using a canning funnel, leaving 1-inch headspace.
- Add Canning Salt: for pints – 1/2 tsp; for quarts – 1 tsp.
- Ladle hot water over carrots and salt, leaving the 1-inch headspace.
- Remove air bubbles and wipe jar rims clean.
- Place flat lid and ring on jars, tighten to finger-tight, and place on the canner rack.
Step Five: Processing Carrots
- Securely lock the pressure canner lid and turn the stove to high.
- Vent steam for 10 minutes, then place the weighted gauge on the vent (follow the manufacturer’s instructions).
- Bring pressure to 10 pounds (psi), process pints for 25 minutes, and quarts for 30 minutes.
- Once processing is complete, cool the canner to zero pressure, carefully remove the lid, and let the jars remain in hot water for 10 minutes.
- Use a jar lifter to remove jars from the canner and place them on a dishtowel. Allow them to sit undisturbed for 24 hours. If the bands are loose, leave them loose.
Altitude Adjustment Chart:
| Feet Above Seal Level | Weighted-Guage (Pounds of Pressure) | Dial-Guage (Pounds of Pressure) |
|---|---|---|
| 0 – 1,000 | 10 | 11 |
| 1,001 – 2,000 | 15 | 11 |
| 2,001 – 3,000 | 15 | 12 |
| 3,001 – 6,000 | 15 | 13 |
| 6,1000 – 8,000 | 15 | 14 |
| 8,001 – 10,000 | 15 | 15 |
Finishing Up:
- The next day, remove the rings, clean the jar with a damp cloth, label them with contents and date, and store them in the pantry.
Canning Carrots FAQs
Can carrots be canned without peeling?
Yes, but peeling is recommended to avoid an earthy taste.
Can carrots be canned in a water bath?
No, carrots are a low-acid food and must be pressure canned. As with green beans and potatoes.
Can carrots be cold-packed?
Yes! This is also known as a raw pack. Pack the ingredients tightly into your canning jar, add salt, and cover with boiling water. The process time in the pressure canner will remain the same.
Can orange juice and ginger Be Added to Jars for Flavor?
Yes, but use “unsweetened” orange juice and expect flavors to intensify over time.
Also, as the carrots sit on the shelf, any added ingredients will marinate and become stronger or intensify.
Can I pressure-can carrots without a rack?
No, always use a rack to ensure proper water circulation around your jars.
More Canning Recipes
- Water Bath Canning Problems and Solutions
- How to Can Cabbage Beef Soup
- DIY Canning Storage Shelves – Easy Home Project
- Apple Butter For Canning
- How to Prepare for Canning Season – 10 Simple Tips
- Homemade Pizza Sauce Recipe for Canning
- Sweet Pickle Relish Recipe for Canning
- Canning Whole Tomatoes
- How to Can Beets
- Dill Pickles Homemade Recipe
Enjoy the process of canning and the delicious results throughout the year!
Canning Carrots - Hot Pack Method
Canning carrots is easier than you might think. They're perfect for stews, soups, or as a side dish. Preserve carrots so you can enjoy them even when they're not in season.
Ingredients
- 9 lbs Fresh Carrots, Peeled
- Canning Salt
- Water
- Salt (optional)
Instructions
- Prep carrots by removing carrot tops and small tap roots; Wash under cold running water and drain. Wash again
- Using a vegetable peeler, peel carrots. Slice, dice, or leave whole if smaller than 1/2 inch thick
- Place carrots in a large stock pot and add water to cover them. Bring water to a boil (180³F), reduce heat, and simmer for 5 minutes.
- Pack carrots into hot canning jars with a canning funnel, 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 the jar rim with a clean, damp cloth. Center jar lid onto the rim and place band on, tightening to finger-tight. Place the jar into the pressure canner on the rack
- Add 3 inches of clean hot water to the bottom of the canner. Place lid on pressure canner once filled with full hot jars
- Turn the stove to HIGH. Vent steam for 10 minutes, then place the weighted gauge on the vent. Bring pressure up to 10 lbs (see altitude chart in the article)
- Process carrots: Pints - 25 minutes; Quarts - 30 minutes
- Once complete, turn off the heat, cool the canner to zero pressure, remove the lid, and let the jars stand for 10 minutes before removing them from the canner
- Using a jar lifter, remove carrots from the canner and place them on a dishtowel on the counter, undisturbed for 24 hours (Do not tighten lids if loose)
- Press the center of the lid to make sure it is sealed. Remove rings, wipe the jar with a clean wet cloth, label, and store.
Notes
Do not use canning jars larger than 1 quart because safe process times are not available for larger jars.
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Dianne Hadorn is the owner of Hidden Springs Homestead nestled in the hills of East Tennessee. She is a Master Gardener and enjoys helping others learn how to grow and preserve their own food and sharing tips for living a more sustainable life.
I pressure canned carrots for the 1st time this year. When I removed them from the pressure canner they werent boiling like other vegetables have. Does that mean tbere is a problem.
I pressure canned them just as tbe instructions said in our canner book.
Hi Becca,
Without knowing or seeing the recipe, I’m unable to answer your question. That’s not much help, I’m sorry. You’re are welcome to email the recipe to me and I’ll take a look, but they should have been boiling since the temperature in a pressure canner gets up to 212°F.
How would I go about pickling carrots? Do they need to be pressure canned? Thanks for your help.
Hi Tammy,
I have never pickled carrots, but I do know it’s possible. This could be something I need to try myself. I’ve never thought about it. Anyway, I looked at this safe recipe for you. It’s from the NCFHFP, so I know it can be trusted and safe. Preparing and Canning Pickled Carrots
Let me know how they turn out.
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?
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.
Can I use Pink Himalayan salt instead of canning salt in recipes?
Hi Janet,
Unfortunately, canning with Pink Himalayan salt is not recommended.
Thank you Dianne.
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?
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.
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?
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.
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.
Hi Maryann,
I understand and you’ll be happy to know that salt is optional. You don’t have to put this into your carrots.
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!
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.
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.
Hi Debbie,
It would be the same time as pint jars + your elevation time. I’m excited you are canning them. Let me know how they turn out.
Is it safe to can cooked carrots in a hot water bath?
Hi Sherry,
Carrots are a low acidic food and must be canned in a pressure cooker. Unfortunately, it is not safe to can in a water bath.
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!!
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.
Dianne
Can I add orange juice and ginger to the jars for flavor before pressure cooking them?
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,
Dianne
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
IS IT SAFE TO USE A PRESSURE COOLER WITHOUT THE RACK?
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.
Can you cold pack carrets.??
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,
Dianne