Canning Carrots

Canning carrots is a great way to save your harvest to enjoy all year, to make that farmer’s market purchase last, or to take advantage of your local grocery store’s sales. We will walk you through a step-by-step way through canning carrots and hold your hand while you do it.

Pin for later!

This post contains affiliate links

Can You Raw Pack Carrots For Canning?

Yes, you can. Actually carrots can be raw packed or hot packed. We usually raw pack them.

Do Carrots Have To Be Peeled Before Canning?

According to www.healthycooking.com the answer is no, they do not have to be peeled before canning.

Can I Can Carrots Without A Pressure Canner?

In the USA it is not recommended to can carrots any other way than pressure canning so we cannot recommend it. Other countries have other standards for canning so check with your countries methods for canning. 

How Do You Store Carrots In Mason Jars?

We are glad that you asked.  This recipe will walk you through how to do just that!  

How Long Will Canned Carrots Last?

Canned carrots will last well over a year if stored properly. 

Why Should I Can Carrots?

Canning carrots is a great way to preserve a great harvest and make it last all winter long.  It is a wonderful way to have carrots that you can just grab and warm for a side dish, pour into soups for a quick meal, etc.  

What If I Don’t Have A Garden?

You can still find a great deal at the market or at your local farmer’s market and get them all canned up.

Canning Carrots From Scratch

• Carrots are a low acid food so for canning carrots, we will need to have a pressure canner. Carrots can not be canned using the water bath method. 
• Get out your pressure canner and fill it with the amount of water recommended by your pressure canner manual.
• Make sure the rack is at the bottom. This will prevent jars from breaking and wasting food
• Wash your jars. You can use quarts or pints.

What You Will Need When Canning Carrots

• Pressure Canner
• Debubbler or a wooden spoon with a long thin handle.
• Canning jar tongs
• Washcloth, paper towel, or lint-free cloth
• Hot Pan Holder
• Cutting Board
• Sharp Knife
• Large Measuring Cup
• Clean pint or quart jars with no nicks in the rim or cracks
• New canning jar flat lids
• Canning jar lid rims
• Measuring spoons
• Water
• Salt

Canning Carrots

• 2 to 3 pounds fresh carrots per quart that are 1″ around (our canner will do 7-quart jars at a time)
• salt (if desired)
• spring water

Directions:

• We like to raw pack our carrots. Wash and peel your carrots and slice them, dice them or if they are small carrots you can leave them whole. 
• Tightly put your carrots into your clean canning jars. Make sure to leave 1″ headspace (at the top of your jar).
• Cover them with boiling water and leave again 1″ headspace at the top of your jar. 
• Using a debubbler tool or the handle of a thin wooden spoon remove the bubbles from the jar by placing it into the jar and then pushing toward the center slightly. Do this all the way around your jar and it will release the air trapped in between the carrots.
• Put in 1 tsp salt per quart (if you are doing pints use 1/2 tsp)
• Wipe the rim of your jar with a clean lint-free cloth or paper towel.
• Place a flat canning jar lid on top and then place the metal canning ring on top of that. 
• Tighten just finger tight. Do not overtighten the lid or it will keep the jar from sealing properly.
• Place your jars in your pressure canner and carefully close the lid.
• For the canning process, you will have to check with your own pressure canner’s manual because there are different kinds o canners so you need to follow your pressure canner’s directions. Also, check what your elevation is because the weight you need to use depends on your elevation. 
• We have the Presto Pressure canner so we put the proper amount of weights on the nozzle and turn on the heat. We turn it higher at first and when it starts to jiggle the weights we turn it down so it just slightly jiggles.  
• Check the chart for your directions on processing in your area. We process pints for 25 minutes and quarts for 30 min We process at 10 pounds pressure in our pressure canner because of our elevation.  Always check your elevation to make sure that you know how many pounds o pressure you should use.
• Set your timer. When it goes off turn off the heat and carefully slide the canner off the eye. Let sit until the pressure valve goes down on its own.

Do not remove the weights or force down the pressure valve or you could be injured.

When the pressure valve goes down.

• Carefully open the lid and remove the canning jars using the canning jar tongs and place them on the counter with several layers of folded towels. 
• Let the jars cool undisturbed for 24 hours.
• You will begin hearing a popping sound. That is the jars sealing. This means a successful canning process. Any that don’t seal after cooling place in your refrigerator or repeat the canning process with a new flat lid. 
• Label jars, remove the ring, and put in a cool dark place. Do not stack your jars it may pop your seal and ruin all of your hard work

Print Recipe

Continue to Content

Canning Carrots

Print

Canning carrots is a fantastic way to preserve your harvest from your own garden, or even from the farmers market and grocery store.

Cook Time 30 minutes

Total Time 30 minutes

Ingredients

• 2 to 3 pounds fresh carrots per quart that are 1" around (our canner will do 7 quart jars at a time)
• salt (if desired)
• spring water

Instructions

We like to raw pack our carrots. Wash and peel your carrots and slice them, dice them or if they are small carrots you can leave them whole. 

Tightly put your carrots into your clean canning jars. Make sure to leave 1" headspace (at the top of your jar).

Cover them with boiling water and leave again 1" headspace at the top of your jar. 

Using a debubbler tool or the handle of a thin wooden spoon remove the bubbles from the jar by placing it into the jar and then pushing toward the center slightly. Do this all the way around your jar and it will release the air trapped in between the carrots.

Put in 1 tsp salt per quart (if you are doing pints use 1/2 tsp)

Wipe the rim of your jar with a clean lint-free cloth or paper towel.

Place a flat canning jar lid on top and then place the metal canning ring on top of that. 

Tighten just finger tight. Do not overtighten the lid or it will keep the jar from sealing properly.

Place your jars in your pressure canner and carefully close the lid.

For the canning process, you will have to check with your own pressure canner's manual because there are different kinds o canners so you need to follow your pressure canner's directions. Also, check what your elevation is because the weight you need to use depends on your elevation. 

We have the Presto Pressure canner so we put the proper amount of weights on the nozzle and turn on the heat. We turn it higher at first and when it starts to jiggle the weights we turn it down so it just slightly jiggles.  

Process pints for 25 minutes and quarts for 30 min We process at 10 pounds pressure in our pressure canner because of our elevation.  Always check your elevation to make sure that you know how many pounds o pressure you should use.

Set your timer. When it goes off turn off the heat and carefully slide the canner off the eye. Let sit until the pressure valve goes down on its own.

Do not remove the weights or force down the pressure valve or you could be injured.

When the pressure valve goes down. Carefully open the lid and remove the canning jars using the canning jar tongs and place them on the counter with several layers of folded towels.  Let them cool undisturbed for 24 hours. You will begin hearing a popping sound. That is the jars sealing. This means a successful canning process. Any that don't seal after cooling place in your refrigerator or repeat the canning process with a new flat lid. 

Label jars, remove the ring, and put in a cool dark place. Do not stack your jars it may pop your seal and ruin all of your hard work