Soups & Stewscreativecanning5.0
Canning Carrots
Pressure canning carrots is a simple and reliable way to preserve them for long-term storage. This tested method walks you through raw or hot packing carrots in pint or quart jars, with clear steps for safe processing. Once sealed, the jars are shelf-stable and ready to use in soups, stews, casseroles, or quick side dishes.
👥 1 Servings⏱️ Prep & Cook: 1h⏳ Prep: 25 min🔥 Cook: 5 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
📝 Preparation Steps
1
Prepare Jars and Canner: Wash jars, lids, and rings. Heat jars in warm water and bring water in the pressure canner to a simmer (180°F).
2
Prepare Your Carrots: Wash and peel fresh carrots. Slice into rounds, dice, or cut into sticks.
Fresh carrots (about 2 pounds per quart jar)
3
Prepare for Packing Jars: For hot pack, simmer carrots in boiling water for ⏱️ 5 minutes. For raw pack, skip simmering and pack directly into jars.
Fresh carrots (about 2 pounds per quart jar)Boiling water
4
Pack the Jars: Fill jars with carrots, leaving 1 inch headspace. Add ½ tsp salt per pint or 1 tsp per quart, if using. Pour boiling water or broth over the carrots, maintaining 1 inch headspace.
Fresh carrots (about 2 pounds per quart jar)Boiling water
5
Remove Air Bubbles and Seal: Use a bubble remover to release any trapped air. Adjust headspace as needed. Wipe jar rims clean, apply lids, and screw on bands until fingertip tight.
6
Process in Pressure Canner: Place jars in the canner. Lock the lid and vent steam for ⏱️ 10 minutes, then bring to pressure. (See notes for pressures based on altitude.) Once at pressure, process pint jars for ⏱️ 25 minutes and quart jars for ⏱️ 30 minutes
7
Cool and Store: Allow pressure to return to zero naturally. Wait ⏱️ 5 minutes, then open the lid. Remove jars and let cool undisturbed for 12–⏱️ 24 hours. Check seals. Store in a cool, dark place for up to 12–18 months. Refrigerate after opening.
Nutrition Facts
calories
52 kcal
fat Content
0.3 g
serving Size
1 serving
fiber Content
4 g
sugar Content
6 g
sodium Content
88 mg
protein Content
1 g
carbohydrate Content
12 g
saturated Fat Content
0.04 g
unsaturated Fat Content
0.12 g
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