Canning Carrots

Canning carrots is a great way to preserve fresh carrots from the vegetable garden or farmers' market. Learn how to can carrots safely with this step-by-step pressure canning tutorial.

Prep Time30

Cook Time0

Processing Time25

Total Time55

Course: Canning

Cuisine: American

Keyword: canning carrots

Servings: servings

Calories: 45kcal

Author: Grow a Good Life

Ingredients

12 pounds carrots
canning salt or pickling salt optional

Instructions

Prepare the Canning Equipment:

Wash the jars, lids, and rings in hot soapy water and rinse thoroughly. Set the lids and rings aside until you are ready to use them.
Place the jar rack into the pressure canner, and fill with water per your pressure canner manufacturer's instructions: Presto is 3 quarts, Mirro is 2 quarts, and All American is 2 to 3 inches.
Fill the jars halfway with hot water, and then place them on the rack in the canner. Bring the canner to a simmer for 10 minutes (180˚F). Don't boil, but keep the jars hot until you are ready to fill them.
If you are raw packing, fill a large pot with fresh, clean water and bring to a boil. Reduce the heat to a simmer (180˚F), and keep hot until you are ready to use it.

Prepare the Carrots:

Scrub the carrots well under clean running water, peel carrots, and rinse again. Cut into slices, chunks, or large jar sized pieces.
If you are hot packing, add the prepared carrots to a large pot. Fill the pot with water, bring to a boil over high heat, and then reduce the heat to a simmer (180˚F). Simmer the carrots for 5 minutes.

Can the Carrots:

Spread a kitchen towel on the counter. Use your jar lifter to remove a jar from the canner. Pour out the water (save it for washing dishes), and place the jar on the towel. Keep the remaining jars in the canner, so they stay hot.
Raw Pack: Place the canning funnel on the jar and fill with raw carrots. Try to pack them in tightly while leaving a 1-inch headspace.
Hot Pack: If you are hot packing, place the canning funnel on the jar, use a slotted spoon to remove the carrots from the hot water, and fill the jar. Leave a 1-inch headspace at the top of the jar.
If you are using canning salt, add up to 1/2 teaspoon per pint jar, and up to 1 teaspoon of canning salt per quart jar.
Ladle hot water into the jar over the carrots while maintaining 1-inch headspace. Remove air bubbles with the bubble popper, and wipe rim with a damp towel.
Center a lid on the jar, place the band over the lid, and screw it on until fingertip tight. Using the jar lifter to place the jar back on the rack in the canner, and repeat with the rest of the jars until the canner is filled, or you run out of carrots.
Close the pressure canner and secure the lid. Leave the vent open, adjust the heat to medium-high, and bring the canner to a boil. Allow the pressure canner to vent for 10 minutes, then place weight on the vent.
Once the canner has reached the correct pressure (10 pounds for weighted gauge, and 11 pounds for dial gauge canners.), set a timer, and process pints for 25 minutes, and quarts for 30 minutes at altitudes of less than 1,000 ft. Adjust for your altitude if necessary (see note below).
Adjust the heat as needed to maintain a steady pressure. When processing time is complete, turn off heat, and allow pressure canner to cool down to 0 pressure.
Once the canner is depressurized, let the canner cool 10 minutes before removing the lid.
When the canner is cooled down, spread a kitchen towel on the counter, unlock cover, and remove it by tilting lid away from you so that steam does not burn your face. Allow another 10 minutes for the jars to adjust to the change in pressure.
Use a jar lifter to lift jars carefully from canner and place on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.
After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center. The lid should not pop up. If the lid flexes up and down when the center is pressed, it did not seal. Refrigerate the jar and use up within a few days.
Remove the ring bands, wash, label, date the jars, and store the jars in a cool, dark location (50 to 70 degrees F). Use within a year for the best quality. Yields 9 pints or 7 quarts.

Notes

This is a tested safe canning recipe from the Ball Blue Book Guide to Preserving. Altering the recipe may make it unsafe for canning.
All times are at altitudes of less than 1,000 ft. Adjustments must be made for altitudes greater than 1,000 ft.
I am happy to answer any questions, but if you immediate canning help or answers, please contact your local extension office.

Nutrition