Carrots Pressure Canning Recipe


Carrots Pressure Canning Recipe

Pressure canning is a great technique to preserve seasonal ingredients without having to pickle or add acid to foods as required for hot water bath canning. Carrots tend to get mushy if preserved by freezing so pressure canning is an excellent option to keep carrots crunchy and readily available in your pantry.



  • 4-6 lbs carrots about 24-36 medium 1- to 1 1/2-inch diameter
  • Salt optional
  • Water
  • 6 quart preserving jars with lids



  • Prepare pressure canner. Prepare the jars.
  • Wash and peel carrots. Wash again. Cut carrots into slices or leave whole, cut to fit jars.
  • Pack carrots tightly into hot jars leaving 1 inch headspace. Add 1/2 tsp salt to each pint jar, if desired.
  • Ladle boiling water over carrots leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. Place jar on rack in pressure canner containing 2 inches of simmering water. Repeat until all jars are filled.
  • Process pint jars at 10 pounds pressure 25 minutes, according to your canner directions, adjusting for altitude. Turn off heat; cool canner to zero pressure. Remove lid after 5 minutes, let jars cool 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed.


*You must process at least 2 quart jars or 4 pint jars in the pressure canner at one time to ensure safe processing