How to Can Carrots (Safely and Simply with a Pressure Canner)

If you've got a pile of carrots and you're not quite sure what to do with them – pressure canning is the way to go. It’s not complicated, just a bit methodical.

Carrots are a low-acid veggie, which means they need the high heat of a pressure canner to be safely stored on the shelf. Water bath canning won’t cut it for these guys (botulism is no joke).

Don’t worry if you’re new to pressure canning. Once you’ve done it a couple of times, it becomes pretty straightforward.

This article walks you through the whole thing – from scrubbing your carrots to sealing up the jars – so you can stock your pantry with something homemade and practical.

Let’s get into it.

What You’ll Need to Can Carrots

Before you start chopping or peeling, it helps to have everything laid out. Canning goes a lot smoother when you're not scrambling to find tools mid-process. Here's what you'll need on hand:

Basic Equipment

• Pressure canner – This part is non-negotiable. Carrots are low-acid, so you need that high heat to can them safely.
• Canning jars – Pints or quarts both work. Just make sure they’re clean and in good shape (no chips or cracks).
• Lids and rings – Use new lids every time for a proper seal. Rings can be reused if they’re not rusty or bent.
• Jar lifter – For getting hot jars in and out of the canner without burning your fingers.
• Canning funnel – Not absolutely required, but it makes filling jars a lot less messy.
• Bubble remover or plastic utensil – Something to run around the inside of the jar to release trapped air. A butter knife works in a pinch (just avoid metal if you can).
• A couple of towels – One for drying, one for setting hot jars on.

Ingredients

• Carrots – However many you want to can. Fresh is best, of course. If they’re coming out of the garden, even better.
• Water – For filling the jars and the canner.
• Salt (optional) – Canning salt or sea salt if you want to season the jars. Table salt can cloud the water, so skip that.
• Optional sweet syrup – If you want to make a sweeter version (more on that later), you’ll need brown sugar and orange juice.

That’s it. Once your gear is rounded up and your carrots are ready, it’s time to prep and peel.

Prepping and Peeling Carrots

This part takes the most hands-on time, but it’s also kind of relaxing once you get into the rhythm. Good music or a podcast helps.

Wash First

Carrots grow underground, so they come with dirt tucked into every crevice.

Rinse them under cool running water and give them a good scrub. Even if they look clean, wash them. Especially if they came from a garden or farmer’s market.

Peel or Don’t Peel?

Technically, peeling is optional. But it’s usually recommended for canning.

The skins can get stringy, and they sometimes carry soil bacteria you don’t want sealed into a jar. If you're after the best texture and flavor, just peel 'em. A regular veggie peeler works fine.

That said, if you're really dreading peeling, you can absolutely go for pre-peeled baby carrots instead.

Trim and Cut

Cut off the tops and tails. From here, you can slice the carrots into rounds (coin-style), cut them into sticks, or leave them whole if they’re small enough – usually under 1 to 1¼ inches in diameter.

Just make sure they’ll fit in your jars with that 1-inch headspace.

Want to get fancy? A crinkle cutter gives those cute ridges like the ones you find in store-bought jars.

Prepping Ahead

If you're doing a big batch or spreading the work out, peeled and cut carrots will keep in the fridge for about a week. Just seal them up in a bag or container.

Let them sit at room temp for an hour or so before canning to avoid thermal shock.

Raw Pack vs Hot Pack: Which One Should You Use?

You’ve got two solid options when it comes to canning carrots: raw pack and hot pack. Both are safe. Both get the job done.

The one you choose really just depends on how much time and effort you want to put in up front.

Raw Pack (a.k.a. the shortcut way)

With raw pack, you’re putting the peeled, uncooked carrots straight into your jars. No blanching, no boiling. Just fill the jars with carrots, pour in the boiling water, and you're off to the races.

It saves time and mess, but you might notice the carrots float more or there’s a little extra air in the jars. That’s normal. The tradeoff for speed is slightly less efficient packing.

Hot Pack (a bit more effort, a bit more polished)

Here, you briefly cook the carrots in boiling water for about 5 minutes before loading them into jars.

This softens them just a bit so you can fit more into each jar, and it pushes out some of the natural air that causes food to float during canning.

You’re more likely to end up with nicely filled jars and less “float” – plus, the color and texture tend to stay a little more even.

If you're canning without salt or any kind of added syrup, hot packing is the better route.

Whichever one you go with, the pressure canning instructions will be the same – just make sure to follow the next steps carefully, especially when it comes to headspace and pressure times.

Filling the Jars

At this point, your carrots are peeled, cut, and either raw or lightly boiled (depending on which method you chose). Now it’s time to pack those jars and top them off with boiling water – or something a little fancier if you're in the mood.

Packing the Jars

Start by packing the carrots into your clean, hot jars. Don't be afraid to fill them snugly, but don’t cram them either.

You want to leave a full 1 inch of headspace at the top. That space matters – it’s what helps form a good seal and keeps the jars from exploding during processing (nobody wants that).

Pour in the Liquid

Boiling water is your go-to here. Use a ladle and canning funnel to slowly pour the water into each jar, covering the carrots completely but still leaving that 1 inch of headspace.

You can also go a little off-script if you like:

• Want just a hint of savory? Add ½ teaspoon of canning salt per pint (1 teaspoon for quarts). Totally optional – it’s just for flavor.
  
• Feeling sweet? A basic syrup made from brown sugar and orange juice gives you a really cozy side dish vibe. You’d heat up 2 cups of brown sugar with 2 cups water and 1 cup orange juice until it all dissolves, then pour that into the jars instead of plain water.

Check for Bubbles

Before sealing things up, grab your bubble remover tool (or a clean plastic utensil) and gently run it around the inside of each jar to release any trapped air bubbles.

This step matters more than people think – hidden bubbles can mess with the pressure balance and lead to food spoilage later.

If removing bubbles causes the water level to drop, just top it off with a bit more hot liquid until you’re back to the correct headspace.

Sealing the Jars Before Canning

Once your carrots are packed and topped with hot liquid, you'll want to make sure the jars are sealed up properly before going into the canner.

Start by wiping the rims of each jar with a clean, damp cloth. This helps remove any little bits or residue that could prevent a good seal.

Then place a new lid on each jar and screw on the metal bands just until they’re finger-tight. Don’t overtighten – just snug enough to hold everything in place while it processes.

That’s it. You’re now ready to move on to the pressure canning part.

Pressure Canning Carrots (The Actual Processing Part)

You’ve got your jars packed, lids on, and everything’s ready to go – now it’s time to run those jars through the pressure canner.

Here’s how to pressure can your carrots, start to finish:

Step 1: Get your canner ready

Pour about 2 to 3 inches of water into the bottom of your pressure canner. You’re not filling the whole thing – just enough to create steam.

Make sure the canning rack is sitting flat in the bottom. Without it, jars can crack from direct contact with the hot metal.

Step 2: Load the jars

Using a jar lifter (seriously, don’t try this with bare hands), lower your filled jars into the canner. For raw-packed carrots, your canner water should be hot but not boiling (around 180°F is ideal) to avoid thermal shock.

If you did a hot pack, simmering water is totally fine. Make sure the jars aren’t touching each other.

Step 3: Seal the lid and start venting

Put the canner lid on and lock it into place according to your model’s instructions – some twist on, some clamp down. Keep the canning weight off at this point.

Crank the heat up to high and wait until you see a steady, strong stream of steam coming out of the vent pipe. Once it’s steady, set a timer for 10 minutes and let it vent.

This drives out air so you get an even, reliable pressure inside.

Step 4: Build pressure

After the 10-minute venting time, place the canning weight over the vent pipe (or close the valve, depending on your model).

Now the pressure will start climbing. Watch your gauge – you’re aiming for the correct pressure based on your altitude and your canner type (weighted or dial gauge).

For many people at low altitudes, this means 10 to 11 PSI. Higher elevation? You’ll need to bump that up a bit.

Step 5: Start your timer when pressure is reached

Once your canner is holding steady at the right pressure, now you start the clock.

• Pints: 25 minutes
• Quarts: 30 minutes

Try to keep the pressure steady. A little fluctuation is okay, but don’t let it drop below your target – if it does, you’ll need to start the timing all over again. Not fun.

Step 6: Cool it down – slowly

When the timer’s up, turn off the burner. Don’t touch anything else yet. Leave the canner alone and let the pressure come down naturally.

This takes time – sometimes 30 to 45 minutes, depending on your canner. Resist the urge to speed it up by removing the weight or opening the lid. That’s how jars break or siphon out all their liquid.

Step 7: Remove jars carefully

Once the pressure gauge reads zero and you’ve waited at least 5 more minutes, it’s safe to remove the weight. Open the lid away from your face to avoid a face full of steam.

Use your jar lifter to remove the jars one by one, and set them on a folded towel or a cooling rack. Leave space between them and don’t mess with them for 12 to 24 hours.

That’s it! The lids should start popping as they seal, which is always satisfying.

Cooling, Sealing, and Storage

Once your jars are out of the canner, you’re in the home stretch. But this part still matters, especially if you want your hard work to last on the shelf.

Let the Jars Cool Undisturbed

Set your jars on a thick towel or cooling rack with a little space between them. Then—hands off. Seriously. No moving them, no tilting to admire your work.

Let them sit for 12 to 24 hours, untouched, while they seal and cool down naturally. This helps avoid siphoning (liquid loss) and gives the lids time to form a strong vacuum seal.

Listen for the “Pop”

As the jars cool, you’ll likely hear a few soft pops – that’s the lids sealing. Music to a home canner’s ears. If a lid doesn’t seal (it might stay slightly domed or pop when pressed), just refrigerate that jar and use it within a couple weeks. Still perfectly good to eat – just not shelf-stable.

Check the Seals

After they’ve cooled completely, press the center of each lid. If it doesn't flex up and down, it's sealed. If one did seal but you're not totally sure, you can gently remove the ring and try lifting the jar by the lid. If the lid holds, it's sealed.

Store Your Carrots

Label the jars with the date and store them in a cool, dark place – somewhere between 50°F and 70°F is ideal. A basement shelf, pantry, or kitchen cabinet that doesn’t get too warm will work.

Remove the metal rings before storage to help prevent rust and to make it easier to spot any failed seals later on.

Shelf Life

Pressure-canned carrots are good for at least 12 to 18 months. Some folks say they’re still tasty after 2 or 3 years, but flavor and texture might not be quite the same. As long as the seal is intact, they’re still safe to eat.

Put Those Carrots to Work

Pressure canning carrots is one of those practical kitchen wins that keeps on giving.

Once you’ve got a shelf full of jars, you’re only ever a few minutes away from tossing together a quick meal, warming up a side dish, or adding veggies to just about anything.

If you haven’t tried canning carrots yet, don’t overthink it. Just get your hands on some fresh ones, set aside a little time, and go step by step.

The hardest part is usually just starting – and once you’ve done it, you’ll probably wonder why you waited so long.

Now go grab those carrots. Your future self will thank you when dinner's halfway done just by opening a jar.

FAQs

Do I have to peel the carrots before canning them?

Yes, it’s highly recommended. While you technically can leave the skins on, they can get tough and give the finished carrots an earthy flavor. Peeling also helps get rid of any lingering dirt or bacteria from the soil.

Can I use baby carrots from the store?

You sure can. Just make sure they’re fresh and not slimy or dried out. Give them a good rinse, and you're good to go. Some folks say they don’t taste quite as sweet as freshly peeled carrots, but they’ll still preserve well.

Why can’t I use a water bath canner for carrots?

Because carrots are low-acid, and water bath canners don’t get hot enough to kill off the bacteria that could cause botulism. Pressure canning is the only safe way to preserve plain carrots at home.

How long do canned carrots last?

If sealed properly and stored in a cool, dark spot, they’ll keep well for 12 to 18 months – some even say longer. But for the best flavor and texture, try to use them within that window.

Can I add herbs or other veggies in the jars?

It’s safest to stick to tested recipes. Adding garlic, onions, or herbs can change the acidity or density of the jars, which could mess with safe processing times. If you want to add flavor, do it when you’re serving them, not when you can.