How to Can Carrots
Canning carrots is a great way to preserve carrots, take advantage of store sales, or just can the carrots from your own garden. Learn how to can carrots with a pressure canner for easy sides, soups, and more.
Prep Time 25minutes
Cook Time 45minutes
Total Time 1h 10mins
Servings 20cup servings
- Pressure Canner
- 5 Quart Jars
- Canning Tools Set
- 12 pounds carrots
- Peel your carrots and rinse them to remove debris. You can leave the peels on if you want, but I don't recommend it. See the FAQ for more information.
- Slice and dice your carrots into desired pieces or leave as rounds if no more than 1 1/2 inches thick. You can also can small carrots whole.
- Pack prepared carrots into hot, clean jars. Leave 1 inch headspace.
- Add 1 tsp salt to each quart jar. This is optional, but I recommend it. The carrots are very bland without and salting them after they have been canned does nothing.
- Ladle boiling water over carrots, leaving 1 inch headspace.
- Remove air bubbles with a plastic canning knife. DO NOT use a metal utensil as it can create a score line that will cause the jar to break under pressure. Add more water to the jars if removing the air bubbles caused the headspace to be more than 1".
- Clean the rims of the jars with a hot, clean towel. Add lids and rings.
- Process pints for 25 minutes, quarts for 30 minutes at 10 pounds pressure in a pressure canner.