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Canning Carrots

Source: University of Wisconsin

Fresh carrots store well under refrigeration, but if you do not have the space, consider canning carrots instead of freezing them.

Select fresh, young, tender and crisp carrots not more than one and one-fourth inch in diameter. Wash, peel and rewash carrots. Avoid canning carrots with surface blemishes.

For the hot pack method: Cut into lengths, slice or dice. Cover with boiling water; bring to a boil and simmer for 5 minutes. Pack carrots into jars and leave a one inch headspace. Add 1/4 teaspoon salt to each pint if desired. Add hot cooking liquid or water, leaving 1 inch headspace. Pretreat lids as directed. Work out air bubbles, wipe jar tops and seal and process.

For the raw pack method: Fill jar tightly to within 1 inch of top with raw carrots. Add 1/4 teaspoon salt to each pint if desired. Fill to within 1 inch of top with boiling water. Pretreat lids as directed. Work out air bubbles, wipe jar rim, seal and process.

Process carrots (hot or raw pack) in a dial gauge pressure canner at 11 pounds pressure. In a weighted gauge canner, process at 10 or 15 pounds pressure. Process pints for 25 minutes and quarts for 30 minutes.

Adjustment needs to be made for higher altitude.

Additional information on this topic is included in the Extension bulletin HE-173, "Canning Low Acid Vegetables," which is available at your county office of the NDSU Extension Service.

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