Affiliate disclosure: This post may contain affiliate links. Please see our Privacy Policy.
Canning carrots at home is a simple way to turn fresh garden carrots into a shelf-stable pantry staple that’s ready for quick weeknight meals all year long. Whether you grow your own or buy them by the bushel at the farmer’s market, pressure canned carrots are one of those jars I actually reach for regularly, and they make getting dinner on the table so much easier when life gets busy.
My kids are total carrot fiends, and they’re known to demolish several pounds of raw carrots in a single sitting without so much as a dip for dunking. At dinner time, they’d happily fill their bowls with nothing but cooked carrot slices, and often enough that’s exactly what they do.
But children are fickle creatures, and while this week they might eat ten pounds of carrots without blinking an eye, next week they’ll forget to eat altogether as they spend long days playing in the summer sandbox or building snow forts in the winter.
It can be really hard to plan ahead, especially when carrots are bulky and take up a lot of precious space in the fridge. Canning carrots ensures that I always have enough in the pantry to satisfy my tiny carrot-eating gnomes, even at a moment’s notice.
Home canned carrots heat up for a quick side dish, and they also work wonderfully added to soups and stews. I love using them in a quick weeknight beef stew along with my home canned potatoes, and a whole quart pureed up is perfect for carrot ginger soup too.
Notes from My Kitchen
We always have trouble storing carrots in our root cellar here in Vermont because it’s just not humid enough, and they always spoil quickly. Potatoes, onions, and garlic do great there since they like drier storage, but you just can’t have it all. I do overwinter carrots in the garden under heavy mulch, and that’s wonderful for fresh carrots in the early spring. The problem is they’re no good mid-winter when they’re buried under four feet of snow and I’m in a hurry to cook dinner on a busy weeknight.
The biggest lesson I’ve learned with canning carrots is that variety matters more than almost anything else. Those tender, sweet summer carrots you find at the farmer’s market in July are delicious raw, but they turn to mush in the canner. You want hearty storage carrot varieties, the kind bred to last all winter in a root cellar. Those stay firm even after pressure canning, and they taste wonderful. If you’re buying carrots specifically for canning, look for large bulk bags of storage carrots rather than the tender bunches with tops still attached.
Ingredients for Canning Carrots
Canning carrots is about as simple as pressure canning gets. You really only need two things: carrots and boiling water. Salt is entirely optional and added only for flavor, not for preservation.
- Fresh Carrots: Choose firm, fresh carrots without cracks or soft spots. Storage varieties hold up much better than tender summer carrots. You’ll need 16 to 18 pounds for 7 quarts or 10 to 12 pounds for 9 pints.
- Boiling Water: Used as the canning liquid to cover the carrots in the jars.
- Canning Salt (optional): Added for flavor only, not preservation. Use 1 teaspoon per quart or 1/2 teaspoon per pint if desired. Always use canning salt or sea salt rather than table salt, which contains anti-caking agents that can cloud the jars.
If you truly can’t stomach the thought of spending all that time peeling carrots, you can buy pre-peeled sacks of baby carrots and just pour those into the canning jars. I often see that variation in canning groups when people find cases of baby carrots on deep discount and can them up in marathon batches. They’re already pretty small, so you don’t even have to slice them if you don’t want to.
I just finished a batch of 10 pints of carrots. They turned out beautifully! I peeled, cut up, and boiled for about 5 minutes before putting into hot jars. They look so pretty! I can’t wait to open a jar and eat them. Thank you for all your canning advice and for helping us newbies can safely.
How to Can Carrots
I normally begin pressure canning tutorials with the line “Prepare a pressure canner by filling it with a few inches of water and get it warming,” but when you’re canning carrots you’ll likely need to start prepping the carrots long before it’s time to warm the canner. Peeling and slicing carrots is by far the most time consuming part of the operation, and I don’t bother getting out the pressure canner until I’ve worked my way through all the carrots I intend to can.
Peeling and Slicing
Wash your carrots thoroughly, then peel them using a sharp vegetable peeler. While slicing is optional, peeling is not. All root vegetables need to be peeled before canning, and that’s true when canning beets or canning potatoes too.
Peels contain higher bacterial loads, and canning times have only been developed for washed and peeled root vegetables. Besides, the peels often taste bitter or like dirt, so it’s important both for quality and canning safety.
Once peeled, slice or dice the carrots to whatever size works for your future meals. Rounds, sticks, or cubes all work fine. I usually slice mine into coins about half an inch thick since that’s the most versatile for adding to soups and serving as a side dish.
Prepare the Canner and Jars
Add 2 to 3 inches of water to your pressure canner along with the bottom trivet. Begin warming the canner, but remember: for raw pack, keep it well below a simmer (around 140°F), and for hot pack, bring it to a simmer (around 180°F).
Bring a separate large pot of water to a boil on another burner. This will be used as your canning liquid and for blanching if you’re doing hot pack.
Pack the Jars (Raw or Hot Pack)
Carrots can be processed as either a raw pack or hot pack, and both methods use the same processing times.
- Raw pack: Pack raw carrots into jars, leaving 1 inch headspace. Top with boiling water. Keep the canner around 140°F when loading to prevent thermal shock.
- Hot pack: Blanch carrots in boiling water for 5 minutes, then pack hot into hot jars with 1 inch headspace. Top with boiling cooking water. The canner can be at a simmer (180°F) or higher.
I’ve found that the quality of home canned carrots is about the same with either method, so take your pick based on your workflow. The main caution with raw pack is avoiding thermal shock.
If your canner is at a full rolling boil when you load cold jars, you’ll end up with broken glass and wasted food. I learned this one the hard way. Make sure your canner is only “warm” not simmering when you load raw pack carrots.
Add Salt & Cap
Add salt if using, at a rate of 1 teaspoon per quart or 1/2 teaspoon per pint. Remove air bubbles by running a bubble remover or clean chopstick around the inside of the jar.
Wipe the rims clean with a damp cloth, then seal with two-part canning lids, tightening the bands to finger tight.
Pressure Canning Carrots
Because carrots are a low-acid vegetable, they must be processed in a pressure canner, not a water bath canner. There is no safe way to water bath can plain carrots. If you want to preserve carrots in a water bath canner, you’ll need to make pickled carrots instead, which uses vinegar to add the necessary acidity.
Load the filled jars into the warm pressure canner. Place the lid on the canner but do not add the canning weight yet. Turn the heat up to high and wait for the canner to begin venting steam. Once you see a steady stream of steam coming out the vent, set your timer for 10 minutes. Allow the steam to vent for a full 10 minutes before adding the canning weight and bringing the vessel up to pressure.
This steam venting step is important with pressure canning because it ensures that the whole canning chamber is full of steam. Without this step, there may be cooler pockets within the canner that don’t quite come up to the proper temperature, which can result in under-processed canned goods.
After the steam venting step, add the canning weight and bring the canner up to pressure (see altitude adjustments below). Process the jars at pressure for 25 minutes for pints or 30 minutes for quarts.
Altitude Adjustments
With pressure canning, processing times stay the same at higher altitudes, but the pressures change. Use the pressure that matches your canner type and elevation.
For dial gauge pressure canners:
- 0 to 2,000 feet – 11 lbs pressure
- 2,001 to 4,000 feet – 12 lbs pressure
- 4,001 to 6,000 feet – 13 lbs pressure
- 6,001 to 8,000 feet – 14 lbs pressure
For weighted gauge pressure canners:
- 0 to 1,000 feet – 10 lbs pressure
- Above 1,000 feet – 15 lbs pressure
Once the processing time is complete, turn off the heat and allow the canner to cool to room temperature before opening. Do not try to rapid cool the canner or manually release the pressure, as this can cause jars to break or lose liquid. Just let it sit undisturbed until the pressure gauge reads zero, then wait an additional 10 minutes before removing the lid.
Remove the jars to a towel-lined counter and let them cool undisturbed for 12 to 24 hours. Check the seals by pressing the center of each lid. If it doesn’t flex, the jar is sealed. Store any unsealed jars in the refrigerator for immediate use.
Canning Carrots Tips
- Use storage carrot varieties for the firmest texture. Tender summer carrots and those sold with the greens still attached tend to get mushy during canning. Look for large bulk bags of storage carrots, which are bred to hold up over time.
- Always peel carrots before canning. Peeling improves texture, reduces earthy flavors, and lowers the bacterial load going into the jars. Canning times are only tested for peeled root vegetables.
- Match temperatures to prevent broken jars. For raw pack, keep the canner water around 140°F. For hot pack, the canner can be at a simmer (180°F) or higher.
- Use canning salt or sea salt rather than table salt if you choose to add salt. Table salt contains anti-caking agents that can cloud your jars.
- Don’t skip the 10-minute steam venting step before adding the canning weight. This ensures the entire chamber is filled with steam and reaches the proper temperature throughout.
- Remove canning rings before storing sealed jars. The vacuum inside should hold the lid closed. Leaving rings on can mask a failed seal and cause rust.
Yield Notes
The number of fresh carrots needed for a canner batch varies slightly based on the size of the carrots, how much you trim off the ends, and how small you chop them before loading them into the jars. As a general guideline:
- 16 to 18 pounds of carrots for a canner batch of 7 quarts
- 10 to 12 pounds of carrots for a canner batch of 9 pints
- My 30 quart All American Canner holds 14 quarts, which requires roughly 30 to 36 pounds of carrots
Serving Ideas for Canned Carrots
Home canned carrots are incredibly versatile and ready to use straight from the jar. Here are some of my favorite ways to use them:
- Heat them up with butter and a little black pepper for a simple side dish in minutes
- Add them to homemade beef stew along with canned potatoes for a quick weeknight dinner
- Puree a whole quart with some bone broth for a silky carrot soup
- Toss them into vegetable soup or chicken soup
- Mash them with a little maple syrup for a naturally sweet side that kids love
- Add to pot pies, casseroles, or shepherd’s pie without any additional prep
Canning Carrots FAQs
No. Carrots are a low-acid vegetable, so they must be pressure canned for safe shelf storage. Water bath canning does not reach high enough temperatures to destroy botulism spores in low-acid foods. If you want to preserve carrots in a water bath canner, you need to make pickled carrots using a vinegar-based brine.
Mushy canned carrots are usually the result of using the wrong variety. Tender summer carrots and those sold with greens attached are bred for fresh eating, not long-term storage. Use hearty storage carrot varieties, which are firmer and hold their texture through the canning process. These are typically sold in large bulk bags without the tops attached.
Yes. All root vegetables must be peeled before canning. Peels contain higher bacterial loads, and canning times have only been developed for washed and peeled root vegetables. Besides improving safety, peeling also improves flavor by removing the bitter, earthy taste that peels can impart to the whole jar.
Not if they were properly pressure canned following current USDA guidelines. Older canning books recommended boiling all low-acid vegetables for 10 minutes before serving, but that was to compensate for the less reliable canning methods of the past. Properly pressure canned carrots are safe to eat cold right out of the jar, though most people prefer to heat them.
Properly sealed jars of pressure canned carrots will maintain their quality on the pantry shelf for 12 to 18 months. They remain safe to eat beyond that time as long as the seal is intact, but the quality (texture, flavor, and color) may decline. Always refrigerate jars after opening.
Pressure Canning Recipes
If you tried this recipe for canning carrots, or any other recipe on Practical Self Reliance, leave a ⭐ star rating and let me know what you think in the 📝 comments below!
And make sure you stay in touch with me by following on social media!
Canning Carrots
Equipment
- Pressure Canner
Ingredients
- 16 to 18 lbs Carrots, see note
- Salt, optional
Instructions
- Prepare the carrots: Wash, peel, and slice or dice the carrots. Peeling is required for all root vegetables.
- Prepare 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.
- Heat the canning liquid: Bring a separate pot of water to a boil.
- Pack the jars: For hot pack, blanch 5 minutes then pack hot. For raw pack, pack raw carrots directly. Both methods use 1-inch headspace.
- Add 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.
- Vent the canner: Seal lid, heat to high. When steam vents steadily, allow 10 minutes venting before adding weight.
- Process: Bring the canner up to pressure (see altitude adjustments below) and process pints 25 minutes, quarts 30 minutes.
- Cool and store: Let canner depressurize naturally. Cool jars 12-24 hours, check seals, remove rings, label and store.
Notes
- 16 to 18 pounds of carrots yields approximately 7 quarts
- 10 to 12 pounds of carrots yields approximately 9 pints
- A double-decker canner holding 14 quarts requires roughly 30 to 35 pounds
Altitude Adjustments
Processing times stay the same at all altitudes, but pressures must be increased at higher elevations. For dial gauge pressure canners:- 0 to 2,000 feet: 11 lbs pressure
- 2,001 to 4,000 feet: 12 lbs pressure
- 4,001 to 6,000 feet: 13 lbs pressure
- 6,001 to 8,000 feet: 14 lbs pressure
- 0 to 1,000 feet: 10 lbs pressure
- Above 1,000 feet: 15 lbs pressure
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Canning Recipes
Find the perfect recipe
Searching for something else? Enter keywords to find the perfect recipe!
I always look for your recipes when I want to try canning something new. I was given a lot of baby carrots so I decided to can them. I have a small pressure canner (not cooker) that I can water bath or pressure can in. I can only do 5 pts at a time, but that works for me! My carrots are cooling now, I know if I had had more carrots I could have packed tighter. They are currently at the top of the jar, with the extra water at the bottom. Is that acceptable?
Thanks for all of your canning recipes!
As long as you followed the proper procedures and processing times they should be just fine.
Ashley, I came across your site as I was looking to canned carrots. You did a wonderful step-by-step instructions I look forward to doing it! I had a bit of an offsite question, just a tad. I canned cubes squash, raw packed, earlier this year. About one jar in each batch broke at the bottom, as you speak of. But almost all the jars ended up with about a 2-3 inch head space, which caused me to put all of them in the fridge for Storage because I was nervous. For the life of me, I can’t figure out what I did wrong. Granted, I am new at this. Any ideas?.
It sounds like you may have had a bit of siphoning. It’s perfectly safe as long as the jars are sealed and no more than half the liquid has been lost.
Last year I pressure canned all the carrots from my garden and was so disappointed they all turned to mush! I followed your instructions, but I’m wondering if it took too long for my canner to build up the pressure. Any suggestions?
Carrots can be mushy if you aren’t using a long storage variety. Do you know what type of carrot it was that you grew?
Hi, I’ve worked hard to trouble shoot my presto canner, it is a new one and it has reached the 10pounds for my elevation, but recently it only goes up to 6 pounds of pressure, are my carrots ruined? I went ahead and cooked them for 30 minutes are the 10 minute steam release, help please!
If the canner did not hold pressure then I wouldn’t trust them to be shelf stable. I would recommend having your canner tested.
Greetings from Prince Edward Island, Canada. Excellent post. I just put down some green beans, and was wondering about carrots. I have the All American 915, which can do eight pints. Carrot crop good this year and this was a good primer. 25 minutes vs 20 for my beans. Good notes on the thermal shock, I’ve been burned on that one a few times. My purple (now green) beans are sitting comfortably for 24 hrs before I move them
How timely, I just was thinking about doing something with all the carrots in my fridge. I remember years ago, enjoying carrots in a restaurant that the owner had processed with a tomato sauce. It was so good. (It was a long time ago, and these things were allowed, I guess.) Have you ever heard of this?
That’s very interesting. I haven’t heard of that. You might want to do a little research and see if you can find a tested recipe for it somewhere. If you do, please come back and share.
I pressure canned carrots and found them way to soft afterwards for stews or soups. Help!
The main thing with pressure canning carrots if you need to use those hardy storage carrots, which hold up great to canning. The sweet tender summer carrots you can get at the farmer’s market tend to get way too soft in canning.
I want to start canning carrots but don’t have a garden and would need to can store-bought carrots. You said about long season carrots not coming out mushy, so I’m wondering how I can know which carrots at a normal grocery store are “long season” carrots?
Generally (at least around here) the bulk sacks of carrots (like 5 or 10 lb bags) tend to be of storage carrots. The tender summer carrots are smaller and sometimes have tops still attached. This time of year it’s tricky though, since in the spring it could very well be carrots held over from the pervious year (storage) or early quick season carrots (depending on where you live). That said, your best bet is generally the inexpensive bulk packs of carrots, and I’d buy a few bags and do a test batch to see.
I just finished a batch of 10 pints of carrots. They turned out beautifully! I peeled, cut up, and boiled for about 5 minutes before putting into hot jars. I used some of the cooking liquid and boiling water to cover them. They look so pretty! I can’t wait to open a jar and eat them. Thank you for all your canning advice and for helping us newbies can safely.
You’re welcome! Congratulations on getting it done. So glad you are enjoying the posts.
I leave carrots in the ground all winter and heavily mulch over them so they don’t freeze and can be dug out. You need a lot of mulch, like a foot or more of hay or pine needles. Sometimes I store some in a cold cellar and they seem to get sweeter as they age. The key to storing carrots is to use the right variety. Don’t peel or wash them. Just dig them up when the ground is cold and keep them in a bucket covered with sand in a cold cellar. 42 degrees F is ideal. My favorite variety is Royal Chantenay. It’s a fat tapered carrot that keeps well and grows well in my soil providing the soil is deep enough. It’s early February now and today I plan to go out and dig some carrots. No canning needed.
I only have half-pint jars. Could I can carrots in that size?
You can always use a smaller jar than a tested recipe calls for and just process it for the same amount of time as the suggested jar size. Just don’t ever use a bigger jar than a tested recipe calls for.
Normally blanching anything is followed by an ice bath. Is this advisable when canning carrots? Earlier in your article, it says to heat a second pot of water to use as the boiling liquid that covers the carrots in the jars. Then it says to use the cooking liquid. Is it necessary to have the second pot, or should I just be using the liquid from blanching the carrots? When I learned to can a hundred years ago, it was necessary to boil the jars and the lids before filling the jars. Has this practice been discontinued?
The reason for using an ice bath when blanching is to stop the cooking process in order to prevent certain vegetables from being overcooked. You do not need to do this when canning. Using the cooking liquid is fine. Jars and lids only need to be sterilized prior to canning if they are processed for less than 10 minutes in a water bath canner.
If i hot pack and then pressure can don’t the carrots come out mushy when you go to use them?
It depends on the type of carrots you use. The really hearty winter storage carrots can beautifully and don’t get mushy. Summer carrots, also known as short-season carrots, ready in 60-70 days to maturity have a finer grain, don’t really hold up to canning. Get the long season carrots and they stay firm even when cooked then canned.
In my canning book it recommends that you boil canned carrots for 10 min before eating. Does thos make them mushy, and do you do this?
Older canning books recommend boiling all low acid veggies for “10 minutes in an open vessel” after it comes out of the canning jar, but before serving. That’s because old school canning instructions (like water bathing veggies) didn’t actually destroy botulism toxin, and they’d just boil it out of the jar to denature the botulism toxin before serving. Kinda risky in my book, and most people don’t know that’s why people were able to get away with water bath canning veggies in my Grandma’s day.
Anyhow, anything that’s properly pressure canned following the latest USDA instructions does not need to be cooked coming out of the jar. In fact, you could just pop these open and eat them cold with a fork, provided you’ve canned them correctly. Out of an abundance of caution, I do often cook things out of canning jars for 10 minutes if I’m going to be heating them, especially if I’m cooking them for my kids. This is in theory, unnecessary, but they’re my babies and I’m careful with them.
Anyhow, when I re-boil the carrots for 10 minutes out of the jar they don’t get mushy, they’re still good provided you’ve used a firm storage carrot (rather than short-season carrots, which get mushy in canning anyway).
Hi Ashey
How can I tell the difference between short- and long-season carrots in I’m getting them from someone else?
Thanks
I would start by asking them what variety they are growing and then you can research it to see if they are a short or long season variety. If the person you are getting them from is a canner, then you can also ask them if they can well.
Ok
Thank you
You’re welcome.
I think you need to peel carrots before you can them. Here is an article that explains why: https://www.healthycanning.com/why-you-have-to-peel-some-vegetables-for-home-canning/#:~:text=for%20home%20canning-,Why%20you%20have%20to%20peel%20some%20vegetables%20and%20fruit%20for,thrifty%20and%20nutrition%2Dwise%20cook.&text=The%20reason%20is%20to%20reduce,the%20canning%20process%20even%20starts.
Yes, it is recommended that you peel carrots when canning.
I found your post while looking for info on canning carrots — a first for me this year. I’ve been canning for many years (actually, several decades) and have never heard of the steam venting process before. I use a weighted Mirro canner and have always followed the directions that came with it, which never mentioned venting the steam before weighting. Why doesn’t the 10 minute venting reduce the amount of water in the canner to the point that it won’t sustain steam for a 25 minute canning?
I think I’ll try this on my next batch, as I’m curious if it will make a difference.
Thanks for the excellent post!
Hmmm…that’s a good question. I’ve never seen a pressure canner that didn’t have that instruction on the label, but I’ve only seen a few models (presto, all American). I’ll have to check into mirro, but I would have assumed it’s the same? As to the liquid loss, at least with an all American it has you put in quite a bit of fluid to start, and it always ends with several inches of water at the bottom (I was worried about it running dry too the first few times I ran it many years ago, but there’s always plenty in there if you start with 3 inches of water in the bottom.)
I can several quarts of carrots last year and they turned out mushy when we opened them to eat. Can you guide me as this not to happen
Hmm, we’re they young, fresh carrots? Typically canned carrots can be soft, but not mushy like store-bought.
My carrots were mushy also. I would like them a bit crispy. I live at 5,000 feet so I have to use 13 lbs of pressure for 25 or 30 minutes. Do you have any tips? They are only good for a puréed soup at this point. I have more carrots to can do any help us appreciated.
It’s most likely the carrot variety. In the future, I would suggest using a carrot that is more firm and that is specifically grown for storage.
I spent all day on your site, it was so intriguing. Thank you for providing all that information for us newbies. You inspired me to order a pressure canner and to can my garden vegetables this year instead of freezing them. Did I miss it or do you have information on how to can kernel corn? That’s our family’s favorite. I also have another suggestion. Do you use seeds from this year’s harvest to plant next years crop? If so, do you have information on how to do that successfully? I’m particularly interested in learning to harvest tomato seeds. If you’ve already got that information here, could you direct me please?
Hi Elaine!
I actually just posted thorough instructions for canning corn (though it wasn’t up when you wrote your comment). You can find it here: https://practicalselfreliance.com/canning-corn/
We do save seed, and it’s actually reasonably complicated based on the crop you choose. Tomatoes are REALLY EASY though, since the flowers are largely self-pollinating. Really, all you need to do is extract the seeds and wash them really thoroughly in a fine-mesh strainer, then dry them before storage. In theory, they have a germination inhibitor on the outside of the seed that lowers germination rates unless they’re fermented, but we’ve never had issues with that. I actually have 10-year-old tomato seed I’ve used (no fermentation) and I still get near 100% germination rates.
If you want more detailed instructions though, you can find them here: https://www.southernexposure.com/saving-tomato-seeds/
If you want to try something fun, just cut you tomato into slices and add those slices to some nice soil in a pot and water gently. I’ve gotten all variety to sprout and produce viable fruit from this method — even so called hot house matos. It’s great with peppers that start going a bit moldy too.
Thanks for sharing.
How long do they need to go in the canner for 8 oz jars?
Use the same time as for pints.
If I don’t have a pressure canner can I still can carrots?
Only if you make pickled carrots. They cannot be safely canned in a water bath as plain carrots because they’re a low acid food, but you can acidity the liquid by using a brine made from at least half vinegar (5% acidity). If pickled, you could can them in a water bath canner.
How long do I water bath my carrots if I am dilling them? Does it have to be a rolling boil?
Are you asking about the processing time for pickled carrots?
Yeah. I was asking how long the processing time was and if at a rolling boil? Thank you for replying back. Sorry if I didn’t word my other comment correctly.
Here is a post that has all of the information you need for canning pickled carrots. It has several different recipes for you to choose from and includes the processing times.
I canned carrots the other day. They turned out fine, but some of the carrots were not covered with water. Are the going to be ok? Please help. New to canning. Thanks
Yes they should be perfectly fine as long as they were processed properly. You may see a little discoloration with the ones that are above the water but they are still safe to eat.
Yes. Though the USDA and many others do not advocate it, you can water bath meats/vegetables but it will definitely be for a longer period. I don’t consider the USDA an “authority” but it would definitely be your choice. Taking a food handler’s course would be helpful towards hygiene safety. I would start easy with tomatoes or fruits to get the hang of canning before moving on to vegetables and ultimately meats.
We would never recommend water bath canning low acid vegetables. There is no need to risk botulism which is a deadly food poisoning when there are safer solutions available. Low acid vegetables should either be pressure canned or pickled before water bath canning.
Canned 4 quarts of organic carrots earlier today. One jar that sealed had siphoned out 1/2 the liquid so we had it as a side dish for dinner tonight. My bad for not ensuring the band was tight enough before starting the process. I just added a little pepper and some butter during the reheat process. Soft, but not mushy with a decent flavor. Definitely a keeper canning recipe. Some of the washed peels and ends went out to my chickens for a snack. The rest I saved in my freezer to add to some bone broth I will be making later this week to can.
I can my carrots when I open jar there were all smouchie any reason why
You may want to look for a different variety that is more firm and grown for storage.
Before I canned them they were very firm
Most carrots are going to feel firm when they are raw but there is a difference in carrot varieties that are grown specifically for long term storage and those that are grown for fresh eating.
Very thorough and easy to follow info.