Originally shared by Megan Erickson, former SDSU Extension Nutrition Field Specialist.
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
- 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.
- 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.
| Altitude |
(Lbs. Pressure) |
(Lbs. Pressure) |
|---|---|---|
| 0-1,000 |
|
|
| 1,001-2,000 |
|
|
| 2,001-4,000 |
|
|
| 4,001-6,000 |
|
|
| 6,001-8,000 |
|
|
| 8,001-10,000 |
|
|
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.
