Skip to content
Instructions:
- Prepare a pressure canner and keep clean jars hot until ready to fill.
- Wash, peel, and trim the carrots.
- Slice the carrots into 1/2-inch rounds, or cut them into sticks or chunks if preferred.
- Bring a large pot of water to a boil and blanch the carrots for 5 minutes.
- Pack the hot carrots into the prepared hot jars, leaving 1 inch of headspace.
- If desired, add canning or pickling salt to each jar.
- Pour boiling water over the carrots, maintaining 1 inch of headspace.
- Remove any air bubbles, adjust the headspace if needed, and wipe the jar rims clean.
- Apply the lids and bands until fingertip tight.
- Process the jars in a pressure canner:
- Pint jars: 25 minutes
- Quart jars: 30 minutes
- Adjust the pressure according to your altitude and the type of pressure canner you are using.
- Allow the pressure canner to depressurize naturally. Carefully remove the jars and let them cool undisturbed for 12–24 hours. Check that each lid has sealed before storing.
Variations
- Cut the carrots into coins, sticks, or chunks depending on how you plan to use them.
- Add home-canned carrots to soups, beef stew, or chicken pot pie after opening.
- Mash the carrots with potatoes and butter for a colorful side dish.
- Glaze the heated carrots with honey, maple syrup, or brown sugar for a sweet finish.
- Season with fresh herbs such as parsley, dill, or thyme after opening for extra flavor.
Tips
- Choose fresh, firm carrots with bright color and no signs of softness for the best results.
- Cut the carrots into uniform pieces so they cook evenly during processing.
- Salt is optional and used only for flavor; it is not necessary for safe preservation.
- Always follow the recommended pressure and processing times for your altitude and pressure canner model.
- Home-canned carrots are fully cooked and can be quickly heated with butter and herbs, added to soups and stews, mashed with potatoes, or glazed with honey and cinnamon for a comforting side dish.
