Canning carrots is easy with these helpful tips from Blain’s Farm & Fleet.
You put a lot of hard work into your garden, and reap the rewards of homegrown vegetables. Preserving those vegetables is actually pretty simple. One easy-to-can vegetable? Carrots! Canning carrots requires the right size mason jars and a pressure canner. A water bath canner won’t get hot enough to kill the bacteria that can cause botulism. With that in mind, follow these other tips for canning carrots from Blain’s Farm & Fleet.
What You’ll Need for Canning Carrots:
- Quart canning jars (regular or wide mouth)
- Canning funnel
- Jar lifter
- Large stockpot or blancher
- Pressure canner
- Vegetable peeler
- Fresh, crisp carrots
- Canning salt (optional)
Choosing the Right Carrots:
Before you begin, you need to pick the right carrots. Carrots that are fresh and crisp will yield the best results. Soft and old carrots will end up mushy after canning. Typically, pressure canners will fit 7 quarts jars at a time. In order to fill these jars, you’ll need about 17.5 pounds of fresh carrots.
How to Can Carrots:
1. Sanitize the lids and jars – You can run the jars and lids through a “sanitize” dishwasher cycle or put them in boiling water for about 10 minutes. Use the lid lifter and jar lifter to remove everything from the boiling water.
2. Prepare boiling water and pressure canner – You’ll need a pot of boiling water to pour over the carrots once they’re in the jars–a large stock pot or blancher works well. Follow the instructions that came with your specific pressure canner in getting it ready for canning.
3. Prepare the carrots – Wash off your fresh carrots. Peel the carrots and cut off both ends. You can cut the carrots into small slices, thick slices, julienne, or whichever way you prefer, as long as they fit into the canning jars with enough room for headspace.
4. Cook the carrots (optional) – To hot pack the carrots, you’ll need to cook them for about 5 minutes. If you plan to raw pack the carrots, you can skip this step.
5. Pack the carrots – Pack your carrots into the jars, leaving 1 inch of headspace. Use your canning ladle to carefully fill the packed jars with the hot water from the stock pot or blancher. Put on the lids and the canning rings. Make sure the ring is snug, but only finger-tight. The pressure canner will do the rest of the work.
6. Seal the jars with the pressure canner – Processing time and pressure can vary, depending on your location and what size jar you use. Quart jars will need 30 minutes of process time at 10 – 11 pounds of pressure, while pint jars will need 25 minutes at the same amount of pressure. Use the instructions in your owner’s manual if you’re unsure about processing times at your specific altitude.
7. Remove the jars – Wait for the pressure canner to cool down and the pressure to drop to zero before removing your jars. This can take anywhere from 45 minutes to an hour, depending on the size of your pressure canner. If you open the canner too early, you can lose liquid in your jars. Once the pressure canner is done, use the jar lifter to remover the jars. Let them cool on a towel or wooden cutting board.
8. Store your jars – Once the jars have cooled down, it’s time to store them. Store your jars in a cool, dry place that’s out of direct sunlight.
That’s it! You can enjoy carrots and more of your favorite vegetables all year round with home canning. Visit our Canning blog for tips on canning other vegetables, recipes, buyer’s guides and more.