CARROTS – SLICED OR DICED

Updated September 12, 2025

Canned Carrots

Yield: Approximately 2 ½ pounds per quart

Ingredients

Fresh, small carrots (1–1 ¼ inches in diameter preferred; larger carrots are often fibrous)
1 teaspoon salt per quart (optional)
Boiling water (for precooking and covering)

Preparation

Select Carrots: Choose small, tender carrots for best quality.
Wash & Peel: Wash thoroughly, peel, and wash again.
Cut: Slice or dice carrots as desired.

Packing Methods

Hot Pack (Recommended)

Cover prepared carrots with boiling water.
Bring to a boil and simmer for 5 minutes.
Fill hot jars with carrots, leaving 1-inch headspace.

Raw Pack

Pack raw carrots tightly into hot jars, leaving 1-inch headspace.

Seasoning & Liquid

Add 1 teaspoon salt per quart jar, if desired.
Add hot cooking liquid (from hot pack) or fresh boiling water (for raw pack), leaving 1-inch headspace.
Remove air bubbles and adjust liquid if necessary.

Finishing

Wipe rims, adjust lids, and process jars in a pressure canner according to USDA-recommended times for carrots.
Adjust for jar size and altitude.

⚠️ Important: Carrots are a low-acid vegetable and must always be pressure canned for safety.

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
Hot and Raw	Quarts	30 min	10 lb	15 lb

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