Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
How to can carrots
This is a walk-through of the USDA's procedure for safely home pressure canning plain carrots
Course
Side Dish
Cuisine
American
Keyword
Carrots
Prep Time
1
hour
hour
Cook Time
30
minutes
minutes
Total Time
1
hour
hour
30
minutes
minutes
Servings
1
varies
Calories
103
kcal
Ingredients
carrots
water
Instructions
Wash, peel, then re-wash the carrots.
Slice or dice them.
HOT PACK: Put in a large pot of water, bring to a boil, then lower to a simmer and simmer 5 minutes. OR RAW PACK: skip this blanching step.
Pack into half-litre (US pint) jars or 1 litre (US quart) jars.
Leave 3 cm (1 inch) headspace.
Top up with clean boiling water (such as from a kettle, for instance), maintaining headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
Processing time: half-litre (US pint) jars for 25 minutes OR 1 litre (US quart) jars for 30 minutes.
Nutrition
Serving:
250
g
|
Calories:
103
kcal
|
Carbohydrates:
24.6
g
|
Protein:
2.1
g
|
Sodium:
172
mg
|
Fiber:
6.2
g
|
Sugar:
12.3
g