Canning Carrots
Pressure canning carrots is a simple and reliable way to preserve them for long-term storage. This tested method walks you through raw or hot packing carrots in pint or quart jars, with clear steps for safe processing. Once sealed, the jars are shelf-stable and ready to use in soups, stews, casseroles, or quick side dishes.
Servings: 1 Yield Varies
Equipment
Ingredients
- Fresh carrots about 2 pounds per quart jar
- Boiling water
- Canning salt optional
Instructions
- Prepare Jars and Canner: Wash jars, lids, and rings. Heat jars in warm water and bring water in the pressure canner to a simmer (180°F).
- Prepare Your Carrots: Wash and peel fresh carrots. Slice into rounds, dice, or cut into sticks.
- Prepare for Packing Jars: For hot pack, simmer carrots in boiling water for 5 minutes. For raw pack, skip simmering and pack directly into jars.
- Pack the Jars: Fill jars with carrots, leaving 1 inch headspace. Add ½ tsp salt per pint or 1 tsp per quart, if using. Pour boiling water or broth over the carrots, maintaining 1 inch headspace.
- Remove Air Bubbles and Seal: Use a bubble remover to release any trapped air. Adjust headspace as needed. Wipe jar rims clean, apply lids, and screw on bands until fingertip tight.
- Process in Pressure Canner: Place jars in the canner. Lock the lid and vent steam for 10 minutes, then bring to pressure. (See notes for pressures based on altitude.) Once at pressure, process pint jars for 25 minutes and quart jars for 30 minutes
- Cool and Store: Allow pressure to return to zero naturally. Wait 5 minutes, then open the lid. Remove jars and let cool undisturbed for 12–24 hours. Check seals. Store in a cool, dark place for up to 12–18 months. Refrigerate after opening.
Notes
Carrot Yield: It takes about 2 to 3 pounds of carrots per quart jar, or about 1 to 1½ pounds per pint.
Texture Tip: Hot packing helps reduce floating and shrinkage in the jars.
No Salt?: Salt is just for flavor and can be omitted without affecting safety. I do strongly recommend adding salt for flavor, but that's up to you.
Pressure Canning Altitude Adjustments
With pressure canning, the processing times stay the same at higher altitudes, but the pressures change. Here are the altitude adjustments for pressure canning: For dial gauge pressure canners:-
- 0 to 2,000 feet in elevation – 11 lbs pressure
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- 2,001 to 4,000 feet in elevation – 12 lbs pressure
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- 4,001 to 6,000 feet in elevation – 13 lbs pressure
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- 6,001 to 8,000 feet in elevation – 14 lbs pressure
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- 0 to 1,000 feet in elevation – 10 lbs pressure
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- Above 1,000 feet – 15 lbs pressure
Nutrition
Calories: 52kcal | Carbohydrates: 12g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 88mg | Potassium: 410mg | Fiber: 4g | Sugar: 6g | Vitamin A: 21384IU | Vitamin C: 8mg | Calcium: 42mg | Iron: 0.4mg