How to Can Carrots – Balls Raw Pack Canning Recipe

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Tired of running out of fresh produce? Learn how to can carrots the easy way with Ball’s raw pack method. This simple technique ensures long-term storage and provides a convenient supply of delicious carrots whenever you need them. Pressure canning is the only approved safe method for canning low-acid vegetables like carrots.

pressure canned carrots in quart jars on clean towel cooling

Whether you’re short on time and need a quick dinner side or want to add a flavorful touch to soups and stews, these canned carrots are a pantry staple you’ll love. Plus, they’re incredibly easy to prepare and taste amazing glazed with honey, in beef stew or with roast beef!!

Are Carrots Safe to Can without Vinegar?

Yes, carrots can be safely canned without vinegar. However, it’s crucial to use a pressure canner. Carrots are considered a low-acid food. To safely can them, they must be processed in a pressure canner to reach the high temperatures necessary to destroy harmful bacteria.

Water bath canning is not safe for low-acid foods like carrots.  Always refer to reliable canning resources like the Ball Blue Book for specific instructions and processing times based on your altitude. Improperly canned foods can lead to foodborne illness. Always follow safe canning practices and consult reputable resources for accurate information

skinning and trimming carrots for canning

The Best Way to Preserve Carrots

Pressure canning is the safest and most reliable method for preserving carrots at home. While other methods exist, pressure canning offers the best combination of long-term storage, safety, and convenience for preserving carrots at home.

  • Other Preservation Methods:
    • Freezing: Freezing is a good option for short-term storage. However, it can change the texture of carrots slightly.
    • Dehydrating: Dehydrated carrots can be a convenient option, but they require careful rehydration before use.
    • Cold Temperature Storage: Gently brush off excess soil, but leave a thin layer intact. This helps to prevent moisture loss. Trim the greens. Create Airflow: Place the carrots in a breathable container, like a perforated plastic bag or a wooden box. Maintain Cool Temperatures: Store in a cool, dark, and well-ventilated area of your root cellar or a refrigerator at 32-40°F (0-4°C).

Why Can Carrots?

Canned carrots are delicious and ready to use whenever you need them. Simply heat them up on the stovetop or in the microwave and enjoy!

  • Long Shelf Life: Properly pressure canned carrots can last for up to 18 months on your pantry shelf.
  • Convenience: No more worrying about carrots going bad in the fridge.
  • Cost-Effective: Buy carrots in season when they’re most affordable and preserve them for year-round enjoyment.
  • Flavorful & Versatile: Perfect for soups, stews, stir-fries, and even as a simple side dish.

What You’ll Need to Can Carrots

  • Fresh Carrots: Choose firm, vibrant carrots.
  • Optional Ingredients: Salt and Sugar
  • Jars and New Lids: Use clean, sterilized canning jars with new lids and bands.
  • Pressure Canner: A reliable pressure canner with a dial gauge or weighted gauge.
  • Jar Lifter: To safely remove hot jars from the canner.
  • Jar Funnel: To easily fill the jars.
  • Clean Towels: To handle hot jars.
  • Pressure Canner Instructions: Refer to your specific canner’s instructions for safe operation.
how to can carrots step by step:  carrot chopping cleaning peeling, filling jars, loading pressure canner, removing from canner

How to Can Carrots Step by Step

Prepare the Carrots: Wash the carrots thoroughly and peel if desired. Cut them into 1-inch pieces. Then re-wash the sliced carrots.

Prepare the Jars: Clean your jars and new lids. They used to recommend you stylize your jars, but a hot wash with soapy water works fine. They no longer recommend sterilizing jars for this recipe.

Pack the Jars: Fill the hot jars with the prepared carrots, and 1 teaspoon salt, (and sugar if using) leaving 1 inch of headspace.

Add Boiling Water: Carefully pour boiling water over the carrots, leaving 1 inch of headspace.

Remove Air Bubbles: Run a clean butter knife or a plastic utensil down the sides of the jar to release any trapped air bubbles between the chopped carrots.

Wipe the Rims: Wipe the rims of the jars with a clean damp cloth to ensure a good seal. I like to moisten my cloth with white vinegar to really help clean off jar rims, and ensure a good seal;)

Apply Lids and Bands: Place the lids on the jars and screw on the bands fingertip tight.

Inspect Your Pressure Canner lid, rubber ring, vents and pressure vent to ensure everything is in good working order.

Load Pressure Canner: Add the water to your pressure canner (mine takes 3 quarts). Optionally – I like to add a couple tablespoons vinegar to keep jars clean, otherwise they get a white film on the jars and you have to scrub it off).

Load jars into pressure canner, and lock the lid in place according to your canners manufacturer instructions.

Process in Pressure Canner: Heat your pressure canner over medium heat. Let the steam flow out through the top vent for 10 minutes. THEN place the weight on top of that vent. Let it come up to pressure. If you are using a weighted gauge pressure canner (not a dial gauge) do not set your timer for processing time till the weight starts to jiggle back and forth. For dial gauge pressure canners, set your timer for processing time when the canner comes to pressure. (Follow the manufacturers instructions for your specific canner.) For carrots, the processing time is 30 minutes at 10 pounds of pressure up to 1000 feet above sea level (add for your altitude if your altitude is above 1000). Pint jars process for 25 minutes, adjust for altitude.

Cool and Check Seals: Remove the jars from the canner and let them cool completely undisturbed for 12-24 hours. Check the seals by gently pressing down on the center of the lid. If the lid doesn’t flex, it’s sealed properly.

Label and Store: Label the jars with the date of canning and store them in a cool, dark, and dry place.

Pressure Adjustments for Different Altitudes

Altitude (Feet)Weighted GaugeDial Gauge
0-1,00010 lbs11 lbs
1,001-2,00015 lbs11 lbs
2,001-4,00015 lbs12 lbs
4,001-6,00015 lbs13 lbs
6,001-8,00015 lbs14 lbs
8,001-10,00015 lbs15 lbs

Tips for Canning Carrots

  • Use fresh, high-quality ingredients.
  • Follow the recipe and processing times carefully.
  • Maintain cleanliness throughout the entire canning process.
  • Never reuse lids.
  • If any jars don’t seal properly, refrigerate and use them within a week.

Recipe Card

pressure canned carrots in quart jars on clean towel cooling

How to Can Carrots – Balls Recipe

This home canned carrots recipe guides you through Balls tested recipe to pressure can carrots for long-term storage. Enjoy delicious home-canned carrots year-round!
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Course: Canning
Cuisine: American
Prep Time: 1 hour
Cook Time: 30 minutes
Servings: 28 servings
Calories: 62kcal

Equipment

  • 1 Presser canner
  • 1 jar lifter
  • 1 de-bubbler tool
  • 7 Jars, Lids and Rings
  • 1 Clean Towel

Ingredients

  • 9 pounds Fresh Carrots (for 7 pints, or 18 pounds for 7 quarts) washed, peeled, chopped into 1/2 inch – 1 inch thick slices, and rewashed
  • 7 tsp salt 1 teaspoon of salt per quart jar.
  • 2 1/4 cups granulated sugar *Optional
  • 4 quarts boiling water less if using pints

Instructions

  • Prepare the carrots. Wash, trim ops, peel, slice to 1/2 inch to 1 inch thick slices, and re-wash.
    skinning and trimming carrots for canning
  • Inspect and prepare your pressure canner with water, and vinegar if using.
  • Pack the jars with carrots, add salt and sugar if using, leaving 1 inch of headspace.
    canning jars with carrots in them, and adding salt
  • Fill jars with boiling water, leaving 1 inch of headspace.
  • Remove air bubbles using a de-bubbler on the sides of carrots in the jar.
  • Wipe the rims of the jars clean with a clean moist towel.
  • Apply lids and bands to finger tight.
  • Load pressure canner and heat over medium heat.
    Adding jars of carrots to pressure canner
  • Let steam vent for 10 minutes before adding weight.
  • Bring canner to pressure.
  • After coming to pressure, Process in your pressure canner for 30 minutes at 10 pounds of pressure (adjust processing time for your altitude, see chart).
  • Turn heat off. Let pressure canner naturally release pressure on it's own (this can take a couple hours), wait 10 more minutes.
  • Remove the canner lid, and wait another 10 minutes before removing jars.
  • Use a jar lifter to lift hot jars from the canner to a towel on your counter.
    removing hot jars for the pressure canner after processing, naturally releasing pressure and cooling
  • Cool for 24 hours, then check seals.
  • Label and store.

Notes

Refer to the most up-to-date canning guidelines from a reliable source such as the Ball Blue Book.
Use small carrots that are about 1 to 1-1/4 inches in diameter. Larger carrots are tuff because they’re more fibrous.
Adjust for Altitude:
Altitude (Feet)
Weighted Gauge
Dial Gauge
0-1,000
10 lbs
11 lbs
1,001-2,000
15 lbs
11 lbs
2,001-4,000
15 lbs
12 lbs
4,001-6,000
15 lbs
13 lbs
6,001-8,000
15 lbs
14 lbs
8,001-10,000
15 lbs
15 lbs
 

Nutrition

Serving: 123g | Calories: 62kcal | Carbohydrates: 16g | Fat: 0.1g | Sodium: 582mg | Potassium: 0.4mg | Sugar: 16g | Calcium: 1mg | Iron: 0.01mg

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