Canning carrots is easier than you might think. They're perfect for stews, soups, or as a side dish. Preserve carrots so you can enjoy them even when they're not in season.
Clean the jar rim with a clean, damp cloth. Center jar lid onto the rim and place band on, tightening to finger-tight. Place the jar into the pressure canner on the rack
08Add 3 inches of clean hot water to the bottom of the canner. Place lid on pressure canner once filled with full hot jars
09Turn the stove to HIGH. Vent steam for 10 minutes, then place the weighted gauge on the vent. Bring pressure up to 10 lbs (see altitude chart in the article)
11Once complete, turn off the heat, cool the canner to zero pressure, remove the lid, and let the jars stand for 10 minutes before removing them from the canner
12Using a jar lifter, remove carrots from the canner and place them on a dishtowel on the counter, undisturbed for 24 hours (Do not tighten lids if loose)
13Press the center of the lid to make sure it is sealed. Remove rings, wipe the jar with a clean wet cloth, label, and store.