Making and Canning Carrots
Carrots are easy to can at home using this recipe and procedure. Smaller
carrots are better for canning as they are less fibrous.
Whole Carrots

weights are always approximated..
 Pint

1.25 lbs
 Quart

2.5 lbs
Boiling Water
 as needed
 as needed
Lemon Juice
 1 tablespoon
 2 tablespoons
Canning Salt
 1/2 teaspoon
 1 teaspoon
Pressure Canner Processing
 25 minutes
 30 minutes
  1. Calculate total ingredients desired using our conversion chart.
  2. Only use perfect carrots.
  3. Wash, peel and rewash the carrots.
  4. Slice or dice as desired.
  5. Canning using raw pack method with 1” of headspace.
  6. Pour lemon juice and salt over carrots.
  7. Pour hot water over carrots, maintaining 1" headspace.
  8. Processing with a Pressure Canner 25 minutes for pints, or 30 minutes for quarts, at 11
    pounds, or 10 pounds for a weighted gauge.
  9. For elevations above 1,000 foot level see Altitude Time Adjustments.
  10. After processing, remove from boiling water and place the jars on a towel, separated
    by 1” to cool naturally.
  11. Labeling and Storing
Follow jar and cap manufacturer's recommendations and instructions and visit their websites
for updates on a regular basis.
Return to Main Table of Contents for other recipes and canning information
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
CanningUSA.COM
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