How to Can Carrots
Fresh carrots sliced or diced, preserved by pressure canning.
The Short Answer
Carrots must be pressure canned. Process pints for 25 minutes and quarts for 30 minutes at 10 PSI.
Canning Method at a Glance
Source: USDA NCHFP | Last verified: March 30, 2026
Pressure Canning Carrots
Hot pack. Peel and slice 1/2 inch.
Headspace: 1 inch
Step-by-Step: Canning Carrots
- Wash, peel, and slice into 1/2-inch rounds.
- Boil 5 minutes.
- Pack hot carrots into jars. Cover with cooking liquid.
- Leave 1-inch headspace. Remove air bubbles, wipe rims, apply lids.
Canned carrots are softer than fresh but perfect for soups and stews where you want them to dissolve into the dish. For firm carrots, stick with freezing.
Safety Notes
Important: Low-acid; must be pressure canned. Do not puree for canning.
The Bottom Line
Carrots must be pressure canned (low-acid food). Always use tested recipes from the USDA, Ball, or university extension programs. Follow processing times exactly, and adjust for your altitude if you live above 1,000 feet. When in doubt about any canning procedure, consult the USDA National Center for Home Food Preservation at nchfp.uga.edu.
Frequently Asked Questions
No. Carrots are low-acid and must be pressure canned.