Canning carrots at home is an easy way to preserve carrots and prepare them for quick weeknight meals at the same time.
My kids are total carrot fiends, known to demolish several pounds of raw carrots in a sitting (no dip required). At dinner time, they’d happily fill their bowls with nothing but cooked carrot slices (and often enough they do).
But children are fickle creatures, and while this week they may eat 10 pounds of carrots without blinking an eye, next week they’ll forget to eat all together as they spend long days playing in the summer sandbox or winter snow.
It can be really hard to plan ahead, especially when carrots are bulky and take up a lot of space in the fridge.
Canning carrots at home ensures that I always have enough carrots 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). A whole quart pureed up is perfect for carrot ginger soup too.
Preparing Carrots for Canning
The first step to canning carrots is peeling and slicing. This is technically optional, and you can just stuff whole carrots into mason jars peels and all. (Provided they fit).
To be honest, I hate peeling carrots, and I often skip it when I’m just cooking them up fresh.
For canning though, I’d highly recommend going through the extra effort of peeling your carrots. The peels can turn a bit stringy in the canner, and they have a strong earthy flavor (even when well washed) that will infuse into the whole jar while it sits on the pantry shelf.
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 super 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.
In my case though, more often than not we’re canning carrots from my garden or from the farmer’s market, so peel I must…
Raw Pack v. Hot Pack
The main question when canning carrots is raw pack or hot pack.
Raw pack means you just place the raw carrots into the canning jars. Cover with boiling water and then load them into your pressure canner. It’s much simpler to be sure, as it’s much simpler to pack cool carrot slices than it is boiling hot ones.
Hot pack often results in higher quality canned goods because it helps remove some of the natural air pockets in the produce before canning. When canning peaches, for example, hot pack is an absolute necessity. Raw pack peaches are an absolute mess.
The conventional wisdom isn’t always correct however, and sometimes it really doesn’t matter whether you do hot pack or raw pack. When I’m canning pineapple, I’ve yet to notice a difference between raw and hot packed fruit, even though all the guides say raw pack has horrible quality. Both are equally spectacular in my opinion.
I’ve found that the quality of home-canned carrots is about the same whether they’re raw packed or hot packed, so you’re welcome to take your pick.
One point of caution, however. If you’re raw packing vegetables for a pressure canner, the canner cannot be at a full rolling boil when you load the jars. Even though you’re pouring boiling water over the raw carrots, the cold veggies cool the water and the jars go into the canner barely warm. Put that into boiling water and you’ve got a recipe for thermal shock (and broken jars).
Be sure that the canner is just warmed up, but nowhere near boiling when you add the carrots. “Simmering” is around 180 degrees F at sea level and “wicked hot” or hot enough to burn the skin is around 140 degrees F. I’d suggest somewhere in that range so that your carrot jars are at nearly the same hot but not boiling temperature as the canning water.
I learned this one the hard way…
A broken jar of home-canned carrots. Note the crack near the bottom, where the raw packed jar thermal shocked when placed into a canner at a full rolling boil.
Pounds of Carrots per Canner Batch
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 (or don’t chop) them before loading them into the jars.
As a general guideline, it takes 16 to 18 pounds of carrots for a canner batch of 7 quarts, or 10-12 pounds for a canner batch of 9 pints. My 30 quart All American Canner can accommodate 14 quarts and that’s my usual batch size. A batch that size requires 30-35 pounds of carrots roughly.
Canning Carrots (with or without Salt)
Adding salt when canning carrots is completely optional, and I generally can carrots without anything added. Just raw pack carrots, top with boiling water, and load them into a warm (but not boiling) pressure canner.
If you do choose to add salt to your home canned carrots, most people recommend adding 1 teaspoon of salt per quart (or 1/2 tsp per pint). That’s completely optional, and up to your own personal taste.
Feel free to omit the salt entirely, as I do, or reduce it to 1/2 or 1/4 tsp per jar for just a hint of salt without a “salty” flavor.
Keep in mind, if you do choose to add salt, it should be canning salt or sea salt rather than table salt. Table salt has anti-caking agents added, and sometimes even includes sugar/dextrose, or all manner of other additives. All that other “stuff” will cloud the jars and is generally not recommended for canning.
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 whipping out the pressure canner until I’ve worked my way through all the carrots I intend to can.
If you happen to be canning pre-peeled baby carrots, they’re ready to go, but for the rest of us, the first step is peeling and chopping all your carrots. Once they’re prepped, start warming the pressure canner.
Bring a second pot of water to a boil as well. This will be used as a canning liquid.
For hot pack, blanch the carrots in the boiling water for 5 minutes before packing into jars leaving 1-inch headspace. Top with the boiling cooking water, add salt (optional), and seal jars with 2 part canning lids before loading them into the pressure canner. For this method, the water in the canner can be at a simmer or hotter (at full boil) when loading.
For raw pack, pack the prepared carrots into jars, again leaving 1-inch headspace. Top with boiling water, add salt (if using), seal with 2 part canning lids, and load the jars into your pressure canner. For this method, be sure the water in the canner is at or below a simmer to avoid thermal shock.
Place the lid on the pressure canner, but not the canning weight. 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 the 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, as 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 to pressure, and can result in under processed canned goods.)
After the steam venting step, add the canning weight and bring the canner up to pressure. Process the jars at pressure for 25 minutes (for pints) or 30 minutes (for quarts).
The canning pressure will vary based on your altitude and whether you’re using a weighted gauge or dial gauge pressure canner. Refer to the table below for the correct pressure for canning carrots in a pressure canner.
Once the processing time is complete, turn off the heat and allow the canner to cool to room temperature before opening. Check the jar seals and store any unsealed jars in the refrigerator for immediate use.
Properly pressure canned carrots in fully sealed jars should maintain their quality in the pantry for 12-18 months. (Be sure to refrigerate after opening.)
Canning Carrots
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.
Ingredients
- 16 to 18 lbs Carrots (see note)
- Salt (optional)
Instructions
- Prepare the carrots by peeling and chopping. Peeling is optional but highly recommended because it dramatically improves the quality of home-canned carrots. The size of the sliced/diced carrots is flexible, so choose a size that will work in future meals for your family.
- Prepare a pressure canner by warming 2-3 inches of water in the bottom of the canner, with the bottom trivet in place.
- Bring a pot of water to boil on the stove next to the canner.
- For Hot Pack, blanch the carrots in the boiling water for 5 minutes before packing them hot into canning jars (1-inch headspace). For raw pack, just pack the carrots into the jars without blanching, still with a 1in headspace. Be sure the pressure canner is warm, but below a simmer if using a raw pack to avoid thermal shock. For hot pack, use a simmering to fully boiling canner.
- Regardless of the packing method, pour boiling water over the top of the carrots in the jars, maintaining 1-inch headspace. Add salt if using, at a suggested rate of 1 tsp per quart (or 1/2 tsp per pint).
- Seal the jars with 2 part canning lids and load them into the pressure canner.
- Place the lid on the canner, bring the canner to a full boil and allow steam to vent for 10 minutes before adding the canning weight and allowing the canner to come up to pressure.
- Process the jars for 25 minutes (pints) or 30 minutes (quarts). Use 10 pounds of pressure below 1000 feet, but adjust for altitude at higher elevations. (See table within the article for higher elevation canning pressures.)
- After processing is complete, allow the canner to cool to room temperature before opening and unloading the jars.
- Check seals, and store any unsealed jars in the refrigerator for immediate consumption.
- Properly processed, sealed jars should maintain quality in the pantry for 12-18 months.
As always, be sure to follow the manufacturers instructions for operating your particular pressure canner. Instructions vary slightly between models, and when in doubt, follow the recommendations from the manufacturer.
Notes
Carrots per Canner Batch
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 (or don't chop) them before loading them into the jars.
As a general guideline, it takes 16 to 18 pounds of carrots for a canner batch of 7 quarts, or 10-12 pounds for a canner batch of 9 pints. My 30 quart All American Canner can accommodate 14 quarts and that's my usual batch size. A batch that size requires 30-35 pounds of carrots roughly.
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Looking for more ways to keep your pressure canner full?
Jeanne Grubin
If I don’t have a pressure canner can I still can carrots?
Ashley Adamant
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.
Crystal
How long do they need to go in the canner for 8 oz jars?
Ashley Adamant
Use the same time as for pints.
Elaine
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?
Ashley Adamant
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/
Kathy Shadix
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
Admin
Hmm, we’re they young, fresh carrots? Typically canned carrots can be soft, but not mushy like store-bought.
Anne
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!
Ashley Adamant
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.)
Carolyn
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.
Administrator
Yes, it is recommended that you peel carrots when canning.
Wendy Gibb
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?
Ashley Adamant
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).
S Brant
If i hot pack and then pressure can don’t the carrots come out mushy when you go to use them?
Ashley Adamant
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.
Cheryl L Friske
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?
Administrator
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.
Faith
I only have half-pint jars. Could I can carrots in that size?
Administrator
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.
Steve Jackson
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.