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Extension > Food > Food Safety > Preserving and Preparing > Vegetables and Herbs > Canning Sliced or Diced Carrots

Vegetables and Herbs

carrots

Canning Sliced or Diced Carrots

William Schafer, Food Technologist — Department of Food Science and Nutrition

Revised 2010 by Deb Botzek-Linn, Extension Educator — Food Safety.

Vegetables must be canned in a pressure canner for the correct time and pressure (PSI) to ensure their safety. If not canned correctly, these low acid foods may contain the deadly botulism toxin.

Vegetables may be canned without salt. Salt adds flavor but does not prevent spoilage. If you use a weighted-gauge canner and can at an altitude less than 1000 feet, you may use 10 PSI instead of 15 PSI for the canner pressure. This will improve nutrient and quality retention of the vegetables. Check with your local county extension office or Soil Conservation District for altitude information.

Recipe

Quantity: An average of 17-1/2 pounds (without 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.

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

Hot pack: Cover with boiling water and bring to a boil. Simmer for 5 minutes. Fill jars, leaving 1 inch 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.

Recommended Processes
1) Dial-gauge Pressure Canner
Pints – 25 minutes 11 PSI
Quarts – 30 minutes 15 PSI

2) Weighted-gauge Pressure Canner
Pints – 25 minutes 15 PSI
Quarts – 30 minutes 15 PSI

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