Home Canning Sliced Carrots with Recipe and Tips

Last month we got a great deal on fresh carrots from a local farmer in our area. We’re not big carrot eaters but I do like having several jars of sliced carrots on hand. They’re great to toss in soups and stews or use them in your favorite side dish recipe. Home canning your own carrots is easy and it’s a great beginner’s recipe for those who are just learning how to can.

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For this recipe you’ll need a steam pressure canner, pint size glass mason jars, lids & rings, ladle, jar lifter, magnetic lid grabber, hot pads, slotted spoon, wide-mouth canning funnel, cutting board, knife, colander, large bowl, veggie scrub brush, veggie peeler and some old kitchen linens to use during the canning process. I recommend gathering up all of your supplies and laying them out before you get started.

Tips for Selecting Carrots: You want to use fresh carrots with little to no blemishes. They shouldn’t be overly-ripe or limp. You want them to still have some crispness to them. Scrub them with a veggie brush to remove dirt and debris, rinse thoroughly under cool running water.

Home Canning Sliced Carrots Recipe

6 to 9 pounds carrots
Salt
Water

Wash carrots. Cut off the stem ends. Use a vegetable peeler to remove skin if desired. Slice carrots into rounds. Place them into a colander and rinse under cool running water. Set aside to allow water to drain away.

Cook (Hot Pack Method): Put carrots in a large pot. Add water just enough to cover them. Bring mixture to a boil, reduce heat to a simmer and simmer for 5 minutes. Remove carrots by place them in a large bowl (I use a slotted spoon). Keep the water in the pot hot but not boiling. I turn the heat down to low.

Fill (Hot Pack Method): Pack hot carrots into a hot jar. Add a 1/2 teaspoon of table salt to each jar. Ladle the hot cooking liquid over the carrots leaving a 1″ headspace. Remove air bubbles. Clean jar rim with a clean, cotton cloth. Center lid on top of the jar, add the ring and tighten just until it’s fingertip tight. Don’t over-tighten your jar rings! Place jar on the rack in your pressure canner containing 2″ of simmering hot water. Repeat this process until you have all of the jars filled.

Process: Place lid on your pressure canner and turn to the locked position. Adjust heat to medium-high, vent steam for 10 minutes. Bring pressure to 10 pounds (psi). Process pint jars for 25 minutes. Turn off heat and let the canner cool down until zero pressure remains. Once it hits zero pressure you need to let them sit for an additional 5 minutes before removing the canner lid. Remove lid. Let jars sit in canner (lid removed) for an additional 10 minutes. Carefully remove hot jars. I like to place mine on an old cotton towel on my kitchen counter-top to cool. Let them thoroughly cool for 12 hours.

Before storing you want to make sure each jar sealed. If any rings are lose don’t tighten them! Label jars and store for up to 1 year. These sliced carrots are great tossed into soups and stews or use them in your favorite side dish recipe.

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