Canning Carrots

4.4(77)

Pressure canning carrots is an easy way to preserve carrots for long term storage, and in the process, you're also preparing them for quick weeknight meals.

·published 2020-05-08

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AmericanCanning

Servings

['56', '56 servings, 7 Quarts']

Total time

1h 30m

prep 1h

Calories / serving

53 kcal

Ingredients (2)

serves

16 to 18 lbs Carrots (see note)carrot
Salt (optional)salt

Instructions (8 steps)

01Prepare the carrots: Wash, peel, and slice or dice the carrots. Peeling is required for all root vegetables.
02Prepare the canner: Add 2-3 inches of water to your pressure canner with the bottom trivet. Warm to 140°F for raw pack or 180°F for hot pack.
03Heat the canning liquid: Bring a separate pot of water to a boil.
04Pack the jars: For hot pack, blanch 5 minutes then pack hot. For raw pack, pack raw carrots directly. Both methods use 1-inch headspace.
05Add liquid and seal: Pour boiling water over carrots, maintaining 1-inch headspace. Add salt if using. Remove air bubbles, wipe rims, seal to finger tight.
06Vent the canner: Seal lid, heat to high. When steam vents steadily, allow 10 minutes venting before adding weight.
07

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Rich recipe — supports nutrition-aware planning.