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Nine glass jars filled with sliced orange and white carrots, preserved by pressure canning carrots, are arranged in rows on a checkered surface, viewed from above.
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Pressure Canning Carrots

An easy raw pack method for pressure canning carrots. Preserve fresh garden carrots in pint or quart jars to have ready for quick winter meals.
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Prep Time:30 minutes
Cook Time:25 minutes
Course: Canning, Food Preservation
Cuisine: American, farmhouse, Homestead, Preserving
Keyword: canning, carrots, Preserving Carrots, Pressure Canning Carrots
Servings: 6 pint jars

Equipment

Ingredients

  • 7 ½ lbs Fresh carrots
  • Boiling water
  • 3 tsp Salt (optional) ½ tsp per canning jar

Instructions

  1. Prepare your pressure canner according to the manufacturer's instructions.
  2. Wash your canning jars and prepare your lids and rings.
  3. Wash the carrots well. Peel them, then wash them again.
  4. Slice or dice the carrots into your preferred size.
  5. Bring a pot or kettle of fresh water to a boil.
  6. Pack the raw carrots firmly into the jars, leaving 1 inch of headspace.
  7. Add salt if desired. Use 1/2 teaspoon per pint or 1 teaspoon per quart.
  8. Pour boiling water over the carrots, leaving 1 inch of headspace.
  9. Remove air bubbles. Check the headspace again and add more boiling water if needed.
  10. Wipe the rims of the jars clean. Centre the lids and screw the rings on fingertip tight.
  11. Place the jars into your prepared pressure canner.
  12. Close the canner and vent it according to your pressure canner's instructions before bringing it up to pressure.
  13. Process pint jars for 25 minutes and quart jars for 30 minutes at the pressure required for your elevation and type of pressure canner.
  14. Once the processing time is finished, turn off the heat and allow the canner to cool and depressurize naturally.
  15. Carefully remove the jars and place them on a towel or cooling rack.
  16. Leave the jars undisturbed at room temperature for 12 to 24 hours.
  17. Check the seals. Remove the rings, label the jars and store them in a cool, dark place.

Notes

For a dial-gauge pressure canner:
- 0 to 2,000 feet: 11 PSI
- 2,001 to 4,000 feet: 12 PSI
- 4,001 to 6,000 feet: 13 PSI
- 6,001 to 8,000 feet: 14 PSI
For a weighted-gauge pressure canner:
- 0 to 1,000 feet: 10 PSI
- Above 1,000 feet: 15 PSI
  • Salt is optional and is added for flavour.
  • Cut the carrots based on how you plan to use them later. Slices work well for serving as a side, while diced carrots are handy for soups and stews.
  • Processing time begins once the canner reaches the correct pressure.
  • If the pressure drops below the required level during processing, bring the canner back to the correct pressure and restart the processing time.
  • Allow the pressure canner to depressurize naturally before opening it.