Canning Equipment & Supplies:
- Fresh Carrots
- Canning Jars & Lids
- Plain Salt (optional)
- Food Processor (optional)
- Pressure Cooker/Canner - extra rack needed when canning pints.
- Jar Lifter & Canning Funnel
Canning Carrots Instructions
The first step is to wash and scrub your carrots. Carrots are pretty dirty because they are a root vegetable. Wash most of the dirt off outside. Then bring your carrots inside for a final washing.
There is no need to peel your carrots. The skins are nutritious and a good scrubbing can get the dirt off the carrots.
Now you can chop, slice, quarter, dice, etc. your carrots. It really doesn’t matter. How do you want them to look when you use them this winter?
I slice, dice, and chop the different batches of carrots because I have different uses for them. Some go in soups, others in casseroles, and some we eat plain. I like the size of hand-chopped carrots, but when my arm gets tired of chopping I resort to using a food processor.
For detailed instructions on preparing your canning jars and lids
Fill you jars with carrots and add 1 teaspoon of salt to each quart jar. Add ½ teaspoon to each pint jar.
Pour hot water over the carrots leaving a one-inch headspace (space between rip of the jar and top of the water).
Carrots are a low acid food a must be processed in a pressure canner. Process your quarts of carrots in a pressure cooker for 30 minutes. Pints are processed for 25 minutes. The pounds of pressure depends upon your altitude.
See Altitude Adjustment Table.
Click on the link for simple, detailed instructions on using a
Remove your carrots from the pressure canner and set them on a towel to cool. After they cool, check to make sure the lid sealed.
to learn how to check your lids for a seal.
Store your jars of carrots in a cool, dry, dark area if you can. If not, do your best.
Make sure you
your food storage room.
Home Canning from Canning Carrots
Root Cellaring Carrots