Spread the love

Learning how to can carrots is one of the best ways to preserve a fresh harvest for year-round meals. In this complete guide, I’ll show you how to pressure can carrots safely, from preparing and packing the jars to processing them correctly. Whether you’re preserving homegrown carrots or stocking up on a great sale, these home canned carrots are a convenient pantry staple that’s perfect for soups, stews, side dishes, casseroles, and more.

Contents show

Jump to Recipe Print Recipe

This post may contain affiliate links at no cost to you. Read my very boring disclosure for more information.

Fresh carrots are one of my favorite vegetables to keep stocked in the pantry because they’re incredibly versatile. Whether I’m making a hearty soup on a snowy day, adding vegetables to a comforting casserole, or serving a simple side dish with dinner, having jars of home canned carrots ready to grab saves both time and freezer space.

If you’ve been wanting to learn how to can carrots, you’re in the right place. In this step-by-step guide, I’ll show you how to pressure can carrots safely using USDA-approved methods so you can confidently preserve your harvest. Whether you’re harvesting carrots from your own garden or taking advantage of a great sale at the grocery store, pressure canning carrots is an easy way to build a well-stocked pantry you’ll appreciate all year long.

If you’re growing your own vegetables, don’t miss my guide on How to Grow Carrots for a Bountiful Harvest before you start preserving your crop.

This is a pinnable post. Tap or hover over any image in this post to pin to your Pinterest Boards.

Home canned carrots in mason jars ready for pantry storage after pressure canning.

Why You’ll Love Canning Carrots

One of the biggest reasons I love canning carrots is convenience. Instead of peeling and chopping carrots every time I cook, I simply open a jar, and they’re ready to use.

They’re also incredibly versatile. I use them in:

Beef stew
Chicken noodle soup
Pot roast
Vegetable soup
Shepherd’s pie
Chicken pot pie
Casseroles
Simple buttered carrots
Rice dishes

Having shelves lined with home canned carrots makes meal planning much easier during the busy fall and winter months.

Why Carrots Must Be Pressure Canned

Carrots Are a Low-Acid Vegetable

One of the most important things to understand when learning how to pressure can carrots is that carrots are considered a low-acid food.

Because of their low acidity, they cannot be safely preserved in a boiling water bath canner. Water bath canning does not reach temperatures high enough to destroy the bacteria that can cause botulism.

Instead, pressure canning carrots allows the jars to reach temperatures above the boiling point of water, making them safe for long-term pantry storage when processed correctly.

Choosing the Best Carrots for Canning

Fresh, firm carrots always produce the best results.

Look for carrots that are:

Bright orange
Firm and crisp
Free from cracks
Not overly large or woody
Freshly harvested if possible

If you’re harvesting from your garden, can them as soon as possible after picking for the highest quality.

Step-by-step backyard farming tips in Becoming a Backyard Farmer!

Get it on Amazon →

Equipment You’ll Need

Before you begin canning carrots, gather everything you’ll need.

Equipment

Having everything ready before you start makes the entire process much smoother.

Ingredients

You’ll only need a few simple ingredients.

About 10 pounds fresh carrots
Boiling water
Optional canning salt (1 teaspoon per quart)

Canning salt is completely optional and is added only for flavor.

Step-by-Step Tutorial: How to Can Carrots

Step 1: Prepare the Carrots

Wash the carrots thoroughly under running water to remove any dirt.

Peel each carrot and trim off both ends. Slice them into rounds, sticks, or chunks approximately one inch in size so they heat evenly during processing.

Step 2: Pre-Cook the Carrots

Bring a large pot of water to a boil.

Add the prepared carrots and boil them for 5 minutes. This hot-pack method helps improve the quality of your finished jars while reducing trapped air.

Meanwhile, keep your jars hot until you’re ready to fill them.

Step 3: Fill the Jars

Using a canning funnel, loosely pack the hot carrots into the hot quart jars.

If desired, add:

1 teaspoon canning salt per quart

Ladle fresh boiling water over the carrots while leaving 1 inch of headspace.

Remove any trapped air bubbles with a bubble remover, then adjust the headspace if necessary.

Wipe each jar rim with a clean damp cloth before applying the lids and tightening the bands to fingertip tight.

Step 4: Process in the Pressure Canner

Place the filled jars into your pressure canner using the amount of water recommended by your canner’s manufacturer.

Lock the lid and allow steam to vent continuously for 10 minutes before bringing the canner up to pressure.

Process:

Pints: 25 minutes
Quarts: 30 minutes

Use the proper pressure for your altitude.

Dial Gauge Pressure

0–2,000 feet — 11 PSI
2,001–4,000 feet — 12 PSI
4,001–6,000 feet — 13 PSI
6,001–8,000 feet — 14 PSI

Weighted Gauge Pressure

0–1,000 feet — 10 PSI
Above 1,000 feet — 15 PSI

Step 5: Cool the Jars

When the processing time is complete, allow the pressure canner to return naturally to 0 PSI.

Never force cool the canner.

Once the pressure reaches zero, wait an additional 10 minutes before carefully opening the lid away from your face.

Remove the jars using a jar lifter and place them on a towel-lined counter.

Allow them to cool undisturbed for 12 to 24 hours.

Once completely cooled:

Check each seal.
Remove the screw bands.
Wipe the jars clean if needed.
Label and date the jars.
Store them in a cool, dark pantry.

Tips for the Best Home Canned Carrots

Don’t Skip the Headspace

Leaving the proper 1 inch headspace helps create a strong vacuum seal.

Use Fresh Carrots

The fresher the carrots are before canning, the better the finished texture will be.

Don’t Puree Before Canning

Carrots should always be canned in pieces rather than mashed or pureed because processing times have only been established for properly packed pieces.

Ways to Use Home Canned Carrots

One of the best parts about home canned carrots is how easy they are to use straight from the pantry.

Try adding them to:

Chicken soup
Beef stew
Pot roast
Vegetable soup
Shepherd’s pie
Chicken pot pie
Beef barley soup
Pasta dishes
Rice casseroles
Buttered carrots

If you love baking with carrots too, you’ll also enjoy my How to Make Carrot Cake Quick Bread recipe.

For more delicious carrot preserves, be sure to check out How to Make and Can Carrot Cake Butter and How to Make and Can Carrot Cake Jam.

How Long Do Home Canned Carrots Last?

Properly sealed jars maintain their best quality for about one year when stored in a cool, dark pantry.

Always inspect jars before opening. If a lid has become unsealed, the jar is leaking, or there are signs of spoilage, discard the contents.

Conclusion

Learning how to can carrots is one of those homesteading skills that pays off every time you open your pantry. With just a little preparation and a pressure canner, you can preserve fresh carrots into convenient jars that are ready whenever you need them. Whether you’re putting away a garden harvest or stocking up during a great sale, pressure canning carrots is a simple way to reduce food waste, save freezer space, and build a pantry full of wholesome ingredients. I hope this guide gives you the confidence to start canning carrots and enjoy the satisfaction of filling your shelves with delicious home canned carrots you’ll use all year long.

How to Can Carrots

Learn how to can carrots safely using a pressure canner. This simple method preserves fresh carrots into tender, shelf-stable jars that are perfect for soups, stews, casseroles, side dishes, and everyday meals. Follow USDA-approved pressure canning guidelines for safe, long-term storage.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 25

Processing Time 30

Total Time 1 25

Servings 4 quarts

Equipment

1 pressure canner.
4 quart mason jars and canning lids and bands
1 jar lifter.
1 canning funnel.
1 Bubble remover/headspace tool
1 large stockpot.
1 Large bowl
1 Sharp knife
1 Vegetable peeler

Ingredients

10 lbs fresh carrots (approximately 2½ pounds per quart jar)
1 tsp canning salt per quart (or ½ teaspoon per pint) (optional)
Boiling water

Instructions

Prepping the Carrots

Wash carrots thoroughly under running water.
Peel the carrots and trim both ends.
Cut into slices, sticks, or chunks about 1 inch in size.

Cooking the Carrots

Bring a large pot of water to a boil.
Add carrots and boil for 5 minutes.
Keep jars hot until ready to fill.

Filling the Jars

Using a canning funnel, pack the hot carrots loosely into hot jars.
Add optional canning salt if desired.
Ladle fresh boiling water over the carrots, leaving 1 inch headspace.
Remove air bubbles and adjust headspace if necessary.
Wipe jar rims with a clean damp cloth.
Apply lids and screw bands until fingertip tight.

Processing the Jars

Place jars into a pressure canner with the recommended amount of water according to your canner's manufacturer.
Lock the lid and vent steam for 10 minutes.
Apply the weight or close the petcock and bring the canner to the proper pressure for your altitude.

Processing Times

Pints: 25 minutes
Quarts: 30 minutes
When processing is complete, allow the pressure canner to return to 0 pressure naturally. Do not force cool.
Wait an additional 10 minutes before opening the lid away from your face.

Cooling the Jars

Remove jars and place them on a towel-lined counter.
Let jars cool undisturbed for 12–24 hours.

Storing the Jars

Check seals, remove screw bands, clean jars if needed, label, and store in a cool, dark place.

Pressure Guide

Dial Gauge Canner
Weighted Gauge Canner
0–2,000 ft: 11 PSI
2,001–4,000 ft: 12 PSI
4,001–6,000 ft: 13 PSI
6,001–8,000 ft: 14 PSI
0–1,000 ft: 10 PSI
Above 1,000 ft: 15 PSI

Notes

Carrots are a low-acid vegetable and must be pressure canned. They are not safe for water bath canning.
Do not mash or puree carrots before canning.
Always use fresh, firm carrots for the best quality.
Canning salt is optional and used only for flavor.
Properly sealed jars maintain best quality for up to one year and are often safe longer if seals remain intact.

Frequently Asked Questions

1. Can carrots be water bath canned?

No. Because carrots are a low-acid vegetable, they must always be processed in a pressure canner. Water bath canning is not considered safe for carrots.

2. Do I have to peel carrots before canning?

Yes. Peeling removes dirt and bacteria from the surface and provides the best quality finished product.

3. Is canning salt required?

No. Canning salt is completely optional and is added only for flavor. It is not needed for preservation.

4. How long do home canned carrots last?

Properly sealed jars maintain their best quality for about one year when stored in a cool, dark place, although they often remain safe longer if the seal stays intact.