How to Can Carrots

two quart mason jars filled with home canned carrots, sitting on a wooden counter

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.

Course canned carrots, canned food, pantry item, pantry staple, Side Dish

Cuisine American, side dish

Keyword canned carrots, canning carrots, how to can carrots

Prep Time 25

Cook Time 45

Total Time 1 10

Servings (1) cup servings

Calories 112kcal

Cost $12

Equipment

Ingredients

12 pounds carrots
Salt
Water

Instructions

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.

Notes

Pressure cookers and pressure canners are not the same thing. Read my full pressure canning guide here.

Nutrition