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Canned Carrots

Updated August 05, 2020
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Megan Erickson

SDSU Extension Nutrition Field Specialist

Several cut carrots placed in a canning jar.

Try this research-tested recipe for canned carrots courtesy of the National Center for Home Food Preservation.

Ingredients

  • 17 ½ pounds, Carrots, without tops (1 to 1 ¼ inches in diameter)
  • 7 teaspoons, Salt

Yield: Makes about 7 quarts.

Directions

  1. Raw pack or hot pack in jars with 1 teaspoon salt if desired.
    • To raw pack: Fill jars tightly with raw carrots and add hot cooking liquid or water, leaving 1-inch headspace.  
    • To hot pack: Put carrots in saucepan and cover with boiling water. Bring to a boil and simmer for 5 minutes. Fill jars with hot carrots and cover with hot cooking liquid or water, leaving 1-inch headspace.   
  2. Secure lids and process in a pressure canner (30 minutes for quarts) following the recommended pressure in the chart below.

Canning Tips

Preparation

  • Do not tip the jars once they are packed. This helps keep the seal secure.
  • Instructions on pressure canning can be found in this resource.

Adjusting Pressure for Altitude

Altitude
Dial-Gauge
(Lbs. Pressure)
Weighted-Gauge
(Lbs. Pressure)
0-1,000
11
10
1,001-2,000
11
15
2,001-4,000
12
15
4,001-6,000
13
15
6,001-8,000
14
15
8,001-10,000
14
15

SDSU Extension recommends using evidence-based recipes when engaging in food preservation at home. The recipe above has been research-tested and provided by the National Center for Home Food Preservation. Do not modify ingredients.

Related Topics

Canning