How to Can Carrots

Home canned carrots are a super convenient item to have in the pantry. Whether you add them to soup, casseroles, or heat them straight from the jar they are delicious. Come into my kitchen with me and learn how to can carrots.

How to can carrots

This post contains affiliate links. I may earn a commission should you chose to sign up for a program or make a purchase using my link.

What You Need:

Pressure Canner: Carrots are considered a low acid food and need to be pressure canned.

Canning Tools: Jar grabber, debubbler (simply use a chopstick or skewer). You can simply buy a canning tool kit online.

Lids and rings: My favorite lids are superb lids. They are made in Ohio, and they seal extremely well.

Jars: My preference is wide mouth jars for every food project except for liquids, but you can use small or wide mouth.

Carrots: 5 pounds of carrots produces 7 pints of diced carrots.

how to can carrots

Do Some Prep Work

First do some prep work to make it easier on yourself. Wash the pint jars in soapy hot water or run them through the dishwasher. This step ensures that the jars are sterile.

Afterward peel and cut the carrots. This is the most time-consuming part of the process. Slice them into coins, dice, or cut into large chunks.

Note: For our family I dice the carrots and use pint jars. It is the perfect amount of carrots to use in recipes such as beef vegetable soup or chicken pot pie.

Place the canner on the stove and fill it with the correct amount of water. Be sure to follow the manufacturer’s instruction manual for your particular pressure canner.

After the carrots are peeled and cut. Turn on the heat to medium low to warm the water but keep the lid off of the canner.

Hot Pack vs. Cold Pack

Cold Pack: This method is when you pack raw carrots into a canning jar. The main concern is that when you place the jar into the canner, the temperature of the water inside the canner is about the same temperature as the jar. If you place a lukewarm jar into a steaming hot canner the jar may crack and break.

Hot Pack: This method is when you blanch the carrots in boiling water for five minutes before packing them into the jars and pouring the boiling cooking water on top. It removes the air from the fresh food, shrinks the food, and keeps the food from floating in the canning jars. The water in the canner should be hot but not boiling at the time you insert the packed jars into the canner.

The remaining steps of the canning process would be the same for either method.

I always use the raw pack method and that is the method I am showing you.

How to Can Carrots

Pack the diced carrots into pint jars leaving a 1-inch headspace.

Cover the carrots with warm water. Use the debubbler to make sure the water gets into every space of the jar. Adjust the headspace.

Wipe the rim of the jar with a clean cloth then place the ring on and then the lid, screwing it on finger tight.

Lower the filled jars into the canner. Repeat until all of the jars are in the canner. Place on the lid to the canner.

Turn up the heat to medium high at this point. Once a steady stream of steam begins to come out of the vent turn on the timer for 10 minutes.

After the 10 minutes are up, place the weight on top of the vent. When the weight begins to gently rock back and forth turn on the timer for 25 minutes.

When the 25 minutes have expired turn off the heat and wait for the weight to stop rocking and the pressure gauge to drop.

Note: Carrots should be canned at 11 pounds of pressure up to 1,000 feet of elevation.

Tips to Avoid Syphoning

Wait for five minutes after the gauge drops to make sure things have settled down inside.

Turn the lid so that it is not locked anymore but don’t take it completely off.

Sometimes if you don’t wait long enough the inside of the canner is extremely hot and the contents of the jars are boiling vigorously. The room temperature is much cooler than the inside of the canner. When you lift the jar out, the difference in temperatures causes the water inside the jars to be siphoned out.

Now that you have allowed the jars to cool off for about five minutes, use the jar grabbers to pull the jars out of the canner and onto a towel lined countertop.

Let the jars rest for at least 6 or more hours to cool off completely and finish sealing.

Storage

Always take off the rings to store your canned goods.

Wipe down the jars to get any stickiness or debris off of the jar. If you don’t complete the cleaning process your jars may grow mold on the outside. It will not ruin the contents of the jar it is just gross.

Don’t forget to label the jars. It is obvious that the contents are carrots, but make sure the date is on the lid. This way you will use up the oldest food first, so nothing goes to waste.

Store in a cool dark place. Although the food will last for years it is best to use within a year. The texture and coloring go downhill after that.

How to Can Carrots

Canned Carrots

www.mynaturallysweetenedlife.com
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Side Dish
Cuisine American
Servings 7 pints

Ingredients
  

  • 5 pounds carrots, peeled and diced
  • warm water to cover

Instructions
 

  • Place the canner on the stove and fill it with the correct amount of water. Be sure to follow the manufacturer's instruction manual for your particular pressure canner.
  • Afterward peel and dice the carrots. Set aside to use in a moment.
  • Place the canner on the stove and fill it with the correct amount of water.
  • Wash the pint jars in soapy hot water or run them through the dishwasher. This step ensures that the jars are sterile.
  • Pour the diced carrots into pint jars leaving a 1-inch headspace.
  • Cover the carrots with warm water. Use the debubbler to make sure the water gets into every space of the jar. Adjust the headspace.
  • Wipe the rim of the jar with a clean cloth then place the ring on and the lid screwing it on finger tight.
    Lower the filled jars into the canner. Repeat until all of the jars are in the canner. Place on the lid to the canner and lock it in place.
  • Note: Carrots should be canned at 11 pounds per pressure for altitudes up to 1,000 feet.
  • The heat should be on medium high at this point. Once a steady stream of steam begins to come out of the vent turn on the timer for 10 minutes.
  • After the 10 minutes are up place the weight on top of the vent. When the weight begins to gently rock back and forth turn on the timer for 25 minutes.
  • Turn off the heat and wait for the weight to stop rocking and the pressure gauge to drop.
    Open the lid of the canner and use the jar grabbers to pull the jars out of the canner and onto a towel lined countertop.
  • Let the jars rest for at least 6 or more hours to cool off and finish sealing.
    Take off the rings, test for a good seal, wipe down the jars, label them and put them on the pantry shelf.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating