PrintCanning Carrots: 25 Minutes to Preserve Summer’s Sweetness
A simple guide to canning carrots at home to preserve their freshness and flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 pint jars 1x
- Category: Preserving
- Method: Pressure Canning
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 lbs fresh carrots
- 1 tsp salt (optional)
- 4 cups water
- 1 tsp lemon juice (optional)
Instructions
- Wash and peel the carrots, then slice them into even pieces.
- Boil water in a large pot and blanch carrots for 3 minutes.
- Pack carrots tightly into sterilized jars, leaving 1-inch headspace.
- Add salt and lemon juice if using.
- Pour boiling water over the carrots, maintaining headspace.
- Remove air bubbles, wipe jar rims, and seal with lids.
- Process jars in a pressure canner for 25 minutes at 10 psi.
- Let jars cool, check seals, and store in a cool, dark place.
Notes
- Use fresh, firm carrots for best results.
- Adjust processing time for altitude if needed.
- Label jars with the date for reference.
Nutrition
- Serving Size: 1/2 cup
- Calories: 25
- Sugar: 3g
- Sodium: 50mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg