How to Can Carrots
Do you love carrots as much as we do? You can can carrots in chunks or sticks. I’ve found that the sticks get stuck when you try to remove in the regular size jars (we use wide mouth). You can use a mandolin to cut the carrots or a nice sharp knife. You pick what works for you.
Canning carrots is not terribly difficult and so rewarding when you can dump a can of them into the dish you are making or serve them up with a little butter, maple syrup or honey and enjoy.
Below is how you raw pack carrots.
How Many Carrots Do I Need?
We bought 10 pounds and they made 7 quarts, or 14 pints. Consider how many times you serve them in a year and that is how many jars you will want. When we make a roast, we use a quart (because we really like them). Adjust to your preference.
Do I Have To Can Carrots In Chunks?
No. You can cut them into sticks, chunks, little circles, however you want. Be sure to use a canning jar that they will be easy to remove once they are cooked. We have learned that wide mouth jars work best for us.
What Is Raw Pack versus Hot Packing?
Simply put, raw pack canning, you do not park or fully cook the vegetables before processing.
Do You Need To Peel The Carrots?
Yes. The Ball recipe we follow states to wash them under cold water. You then peel and remove both ends before slicing and dicing.
What Size Carrots Are Best For Canning?
Personal preference on how many you want to peel. I prefer larger ‘normal’ size versus the smaller varieties. I would rather peel larger than smaller veggies.
What Is The Best Way To Peel?
Lots of trial and error for what works best for you. I prefer to place the carrot over the bowl with a peeler and move back and forth, not lifting the peeler. Rotating the the carrot as you peel seems to move faster. Flipping it end over end and peeling the end gets the entire thing peels quickly.
Canning Carrots Recipe
- clean washed and peeled carrots
- Place water in pressure canner and heat
- Peel the carrots. Cube, slice or leave the carrots whole (as long as they will fit in the jar!)
- Fill the jars with carrots below the neck of the jar. (1" headspace)
- Fill the jar with hot water up to the neck of the jar, leaving a 1 inch head space between the water and lid.
- Wipe jar rim with clean wet towel.
- Place the lid and band on the jar and finger tighten.
- Place the jars in the pressure cooker
- Add at least 2 inches of water into canner. Water should be same temp as jars.
- Close the pressure canner and allow the canner to vent steam for 10 minutes and then put weighted gauge on canner.
- Ensure to put the pressure regulator on the pressure cooker to allow pressure to build.
- Let pressure build to 10 pounds.
- Once pressure is at 10 pounds, set a timer and allow to maintain this pressure for 25 minutes for pints, 30 minutes for quarts.
- When done, turn off the heat and wait for the pressure to go to zero.
- Carefully remove the top of the canner, not tipping towards you, tip away. There will be steam and hot water dripping.
- Allow the jars to sit in the canner 5 minutes before removing.
- Remove the jars and place on the counter to cool. (we place a towel down on the counter.
- Cover the jars with a towel to allow them to cool slowly and prevent jars coming in contact with sudden change in temp.
- Remove the bands after 12 hours and check to ensure jars have sealed.
- Label and date the jars.