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Canning Carrots - Sliced or Diced


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Carrots - Sliced or Diced

Quantity: An average of 17 1/2 pounds (wihout tops) is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A bushel (without tops) weighs 50 pounds and yields 17 to 25 quarts - an average of 2 1/2 pounds per quart.

Quality: Select small carrots, preferably 1 to 1 1/4 inches in diameter. Larger carrots are often too fibrous.

Note: There are no safe options for canning these foods in a boiling water canner.

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Wash, peel, and rewash carrots. Slice or dice.

Hot pack - Cover with boiling water; bring to boil and simmer for 5 minutes. Fill jars, leaving 1 inch of headspace.

Raw pack - Fill jars tightly with raw carrots, leaving 1 inch headspace.

Add 1 teaspoon of salt per quart to the jar, if desired. Add hot cooking liquid or water, leaving 1 inch headspace.

Adjust lids and process following the recommendations in Table 1 or Table 2 according to the method of canning used.

Table 1. Recommended process time for Carrots in a dial-gauge pressure canner.
  Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft
Hot and Raw Pints 25 min 11 lb 12 lb 13 lb 14 lb
Quarts 30 11 12 13 14

Table 2. Recommended process time for Carrots in a weighted-gauge pressure canner.
  Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time 0 - 1,000 ft Above 1,000 ft
Hot and Raw Pints 25 min 10 lb 15 lb
Quarts 30 10 15



Canning Vegetables and Vegetable Products

Note: There are no safe options for canning these foods in a boiling water canner.

These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.