Canning Carrots

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Canning carrots ready to add to a stew or soup. Or just heat, add some butter and sprinkle on a bit of cinnamon. Use a crinkle cutter for a fun look to your jars. And use the optional sweet syrup to make sweet carrots for a treat.

Using tongs to put carrot sticks into clean canning jars.

This page includes:

Tips and FAQ’s

Carrots are a low acid vegetable and must be processed in a pressure canner. This pressure canning page has more detailed information and step by step instructions.

pressure canning guide

Canning Carrots; step by step

Gather your canning supplies


  • Carrots
  • Canning Salt – optional
  • Sweet Carrots
  • Brown sugar
Peeling a carrot by hand using a small metal vegetable peeler.

Wash carrots remove tops. Peel carrots. Cut carrots to the desired size. Carrots can be cut into lengths with small carrots left whole, or they may be cut crossways.

My suggestion is to not cut them too small. Carrots are cooked well in the pressure canner and they will get mushy if they are too small. Using a crinkle cutter makes your jars look very professional. Just for fun.

Slicing carrots using a crinkle cutter to make ruffled edges.
Slicing carrots into pieces using a chef's knife.
Jars filled with home canned carrots.

How to can carrots hot pack or raw pack??

Carrots can be raw packed or hot packed.

To raw pack fill carrots tightly into hot jars leaving 1-inch headspace.

For a hot pack simmer carrots gently for 5 minutes then pack hot into hot jars leaving 1-inch headspace.

Add salt if desired. 1/2 tsp per pint, and 1 tsp per quart.

Add boiling water to jars covering carrots and leaving 1 inch head space. Use a small plastic utensil or a bubble tool to release any air bubbles that might be trapped in your jars. Just run the tool down each jar moving things around gently so air will release.

Optional sweet syrup.

Pouring liquid into jars packed with bright orange carrots.

I used to can just plain carrots, but since I’ve tried this sweet variety… this is what I do most of the time now. Instead of plain boiling water add this syrup to your jars.

  • 2 cups brown sugar
  • 2 cups water
  • 1 cup orange juice

Heat ingredients until heated through and melted. Pour over your carrots to one inch headspace. Careful it is hot! Oh goodness is it good. Processing instructions are the same. Simply substitute this for the plain water. (and you can choose to add salt or not.)

Pouring liquid into jars packed with carrots.
Easy to fill using a tea kettle.
Wiping rims of jars packed with orange carrot pieces.
Wipe the rims clean.
Placing flat lids on the jars of carrots using a magnetic lid lifter.
Place the lids on the jars.

Wipe the rims clean with a paper towel or lint free cloth and place your lids. Which just means center the metal flat lid and screw your band down finger tight.

Processing instructions

Carrots must be processed in a pressure canner. To learn how to use your pressure canner check these pressure canning instructions.

Pints – process for 25 minutes Quarts – process for 30 minutes

Be sure to use the proper pressure according to your altitude. See the chart below. For more information see this altitude adjustments page.

Canning Carrots – Recipe Card

Canning Carrots

Having carrots ready to add to a stew or soup is a great idea. Or just heat, add some butter, and sprinkle on a bit of cinnamon.
Print Recipe
Using tongs to put carrot sticks into clean canning jars.
Prep Time:30 minutes
Processing Quarts (adjust for altitude):30 minutes
Total Time:1 hour


  • Carrots
  • Salt optional
  • Water


  • Start by preparing your jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.
    If you are new to using a pressure canner, see this article for full pressure canning instructions. This includes more detailed information and step-by-step instructions on how a pressure canner works.

For a Raw Pack

  • Wash and peel carrots, removing the tops.
  • Cut carrots into desired size.
  • Pack raw carrots tightly into hot jar.
  • Add salt if desired (1/2 tsp. per pint or 1 tsp. per quart).
  • Add boiling water to jar, leaving 1” headspace.
  • Remove bubbles, wipe the rim clean, and place on seal and ring. Place jar in the warm canner. Proceed to fill all jars. Process in a pressure canner according to the directions below.

For a Hot Pack

  • Wash and peel carrots, removing the tops.
  • Cut carrots into desired size.
  • Place in pot, cover with water, and bring to a boil. 
  • Simmer carrots gently for 5 minutes.
  • Pack carrots into hot jar.
  • Add salt if desired (1/2 tsp. per pint or 1tsp. per quart).
  • Add boiling water to jar, leaving 1” headspace
  • Remove bubbles, wipe the rim clean, and place on seal and ring. Place the jar in the warm canner. Proceed to fill all jars. Process in a pressure canner according to the directions below.


Processing with a Pressure Canner
Place the jars in the warm canner. Proceed to fill all jars placing them in the prepared hot canner. 
Put the lid on the canner leaving the weights off.  Bring to a boil. Watch for the steam to start coming out the vent pipe in the lid.
Allow the steam to ‘vent’ for 10 minutes then put the weights on. Use the proper weight for your altitude (check the chart below) This is when pressure will start to build.  
When the pressure reaches the pressure required for your altitude (check the chart below) that is when you’ll start your time.  Process for the full time indicated, adjusting the heat as needed to maintain the correct pressure for the entire time.
When processing time is completed turn off the heat. Do not remove weights yet. Let the canner sit undisturbed until pressure comes back to zero. Do not try to speed up the cooling process.
Remove the weight and wait 5 minutes.
Open the lid to allow steam to escape. (carefully don’t let it hit your face or arms!) Leave the lid setting on top of the canner slightly ajar and wait 5 minutes.
Take the lid off the canner and remove your jars. (optionally you can wait another 5 minutes if the contents appear to be bubbling so hard it is coming out of the jars)
Put the jars a few inches apart on a thick towel and allow them to cool to room temperature undisturbed. 12 hours is suggested.
When the jars are cool, remove the metal bands, check the seals, and store the jars in a cool dark place.
Processing Instructions (Raw Pack or Hot Pack) 
Process pints for 25 minutes or quarts for 30 minutes, adjusting for altitude.  
Altitude Adjustments for Pressure Canner  
Altitude – Weighted Gauge   
0-1,000 ft – 10 pounds
1,001-10,000 ft – 15 pounds
Altitude – Dial Gauge
0-2,000 ft – 11 pounds
2,001-4,000 ft – 12 pounds
4,001-6,000 ft – 13 pounds
6,001-8,000 ft – 14 pounds
8,001-10,000 ft – 15 pounds
Adapted from: The National Center for Home Food Preservation 
Servings: 7 quart jars

Tips and FAQ

Growing Carrots

Holding a wacky shaped carrot from the garden.
Crazy Carrots

Here you all can have a little chuckle at the carrots I grow in my garden. We live where the soil is hard clay… not too conducive to picture-perfect root crops. But when I am growing carrots that are bred to be shorter and fatter, like the Danvers Half Long, I do get a crop… granted they are not too beautiful. In fact some of them are rather mutant looking. Tasty too.

Do I really need to Peel the carrots?

All official directions I find say to peel carrots. None of them mention just scrubbing without peeling. (official meaning from state extension services) This is because carrots are a root crop. The bacteria that can cause botulism can be found in the soil so it may be a higher risk. I used to just scrub my carrots real good…. but I made the decision to start peeling my carrots. Love that peace of mind. 🙂

Pin for Later

Jars of carrots in the pressure canner.
Jars of carrots in a pressure canner.

See what else you can do with carrots.

  • Dehydrating carrots. – Learning how to dehydrate carrots is super easy and a good idea.
  • Pickled carrots. – Pickled Carrots are a great colorful addition to any dinner table. I love the cinnamon flavor with the carrots in this pickling recipe.

Expand Your Pantry

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5 months ago

Good Morning ! I know that certain veggies and fruits benefit from Hot packing (getting rid of all the air in them so they don’t float and you can get more in a jar). Do Carrots have the same benefit ?
PS. I come to your first when looking up canning recipes/instructions ! I Trust You more than any other ! :}

4 months ago

5 stars
Thank You Sharon. I cold packed them and everything came out fine ! :}

1 year ago

5 stars
I’m growing carrots now
Can’t wait to can them. Thank you for the information.

1 year ago

4 stars
The carrots with sweet sauce were super lightly sweet. Not sweet like candied would be though and now too sweet to use in savory dishes.
I would say go one way or the other for canning.
I do quite a bit of canning so your explanations were good, and I hadn’t considered adding syrup! I’ll work on it.

1 year ago

Have you ever eaten a raw carrot with the peeling on it? Have you ever eaten a baked potato peel? Sometimes you have to think more than listen.

1 year ago

It is not JUST botulism that dictates peeling. Texture and taste also are affected by NOT peeling. Stringy texture and a strong earthy taste will affect all carrots in a jar if left unpeeled.

Nina Ammons
Nina Ammons
2 years ago

Well, my carrots are canned. 5 pints sweetened carrots and 4 pints medallion carrots.
It seems that I have lost some liquid. The jars sealed. Will they be alright?

I’m used to canning in Washington State and have always used 15 lb weights. I noticed in your instructions that I should have used 10 lbs.
Could that be the problem?
Thank you.

2 years ago

I’m the only one in my house that eats carrots. If I use half pint jars and process the same time as pints it shouldn’t be a problem, right?

3 years ago
Are the carrots supposed to be mushy when canned?