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Pressure Canning Carrots:

Canned carrots are a great staple for winter meals. They can be eaten as a side or added to stews or other dishes.


1 to 1-1/2 lb (about 6 to 9 medium with 1- to 1 1/2-inch diameter) carrots per pint jar
Pint canning jars with lids and bands



Prepare your pressure canner according to manufacturer's instructions. Heat your lids and jars in simmering water until you are ready to use them. Do NOT boil. Set screw bands to the side. Wash and peel your carrots, then was again. You can either cut your carrots into slices or leave whole (just depends on you and your family's preference). Pack the carrots into the hot jars, tightly. Leave 1 inch headspace. Add 1 tsp salt to each quart jar. If using pint jars add 1/2 tsp to each jar. (Addition of salt is optional). Spoon boiling water over your carrots, being careful to again elave 1 inch headspace. Remove any airbubbles with a spatula or air bubble freer. Wipe the rims clean. Center your hot lid onto the jar, apply your band and adjust until it is fingertip tight.

For processing:
Filled jars need to be processed in your pressure canner at 10 lbs of pressure for 25 minutes. (Adjust for altitude)

Remove your jars and allow to cool. After 24 hours check the seals.

If you live at an altitude higher than 1000 feet above sea level you will want to view our pressure canning altitude chart.