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

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.
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Prep Time 30 minutes
Cook Time 25 minutes
Processing Time 30 minutes
Total Time 1 hour 25 minutes
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.