To can sweet carrots, wash and slice them, and then blanch them in boiling water for 5 minutes. Fill jars with carrots and hot sugar or honey syrup and spices, leaving 1-inch headspace, and process in a pressure canner for 30 minutes.
What is the Best Way to Can Sweet Carrots?
Carrots are low-acid foods, and the best method to use is pressure canning. Pressure canning is a method of preserving food that uses steam under pressure to kill bacteria. It is a safe method for preserving low-acid foods like carrots and other veggies because it kills botulism spores. These microorganisms cause botulism, which is a serious illness that can grow in low-acid foods.
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Home Canning Sweet Carrots Recipe
- Total Time: 1 hour, 30 minutes
- Yield: 6 pints 1x
Description
This sweet carrots recipe is easy to make. It enhances the flavor of the carrots and allows you to have some ready-to-use additions for your soups and stews in your pantry!
Ingredients
- 6 1/2–7 lbs carrots
- 2 cups brown sugar
- 2 cups water
- 1 cup orange juice
Instructions
- Prepare your pressure canner per the manufacturer’s instructions and ensure it is clean, with a canning rack placed inside. Fill it with 2-4 inches of water and warm the water over low heat while preparing the carrots.
- Wash the raw carrots thoroughly, and then peel the skin off. Chop off the root ends.
- Cut carrots into uniform pieces, around 3 inches long.
- Make the sugar glaze by combining the brown sugar, water, and orange juice and bringing it to a simmer until the sugar dissolves.
- Add the carrots to the large pot of syrup and let them simmer for 5 minutes.
- Transfer the carrots into hot, sterilized pint or quart jars, leaving 1 inch of headspace.
- Ladle the hot syrup over the carrots, maintaining 1-inch headspace.
- Use a spatula or a bubble popper to eliminate trapped air bubbles in the hot jars.
- Use a clean kitchen cloth dampened with hot water to wipe the rims of the jars.
- Place new canning lids on the tops of each jar and apply the screw bands until they are fingertip tight.
- Transfer the filled jars into the pressure canner. Close the lid and allow the pressure canner to vent steam for 10 minutes.
- Process the pints for 25 minutes or quarts for 30 minutes in a weighted-gauge pressure canner, adjusting the pressure and processing time for altitude as follows:
Weighted-gauge Processing Pressure
- 0 – 1000ft: 10 lbs for pints and quarts
- 1,001ft and above: 15 lbs for pints and quarts
Post Processing
- Remove the lid of the pressure canner once the pressure reaches zero. Take the jars out of the canner using a jar lifter and let them cool completely on a cushioned surface in a draft-free area for 12-24 hours.
- Check if the lids are properly sealed by pressing down on the center of each lid. If the lid is indented, and doesn’t flex, the jar is sealed.
- Label and store sealed jars in a cool, dark place for up to 2 years.
- Prep Time: 1 hour
- Canning Time: 30 minutes
Nutrition
- Serving Size: 250g
- Calories: 103kcal
- Sugar: 12.3g
- Sodium: 172mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 24.6g
- Fiber: 6.2g
- Protein: 2.1g
- Cholesterol: 0mg
How Long Does it Take to Can Sweet Carrots?
The amount of time it takes to pressure can sweet carrots depends on the altitude and the size of the jars. At sea level, it takes 25 minutes to pressure can sweet carrots in pint jars and 30 minutes in quart jars.
What Sweetener Should Be Used for Canning Sweet Carrots?
When choosing a sweetener for canning sweet carrots, consider your personal preferences and the desired flavor profile.
- Sugar: This is the most popular sweetener for canning sweet carrots and keeps the flavor of carrots intact.
- Brown sugar: Brown sugar gives sweet carrots a richer flavor and gives the jars a brown color.
- Honey: Honey gives sweet carrots a unique and distinct flavor.
- Maple syrup: Maple syrup gives candied carrots a sweet and nutty flavor.
Should You Raw Pack or Hot Pack Sweet Carrots?
Raw packing or hot packing can work well when packing carrots for canning. The ideal method depends on time and your desired outcome.
Hot packing means blanching the carrots for 5 minutes before packing them into the canning jars. This method results in more tender carrots, but it takes more time. Raw packing means packing the carrots into canning jars without blanching them first. This is a quicker method, but it can result in less tender carrots.
What is the Best Way to Cook Carrots for Canning?
When canning carrots, the best way to cook them is by blanching. Blanching involves a brief boiling or steaming process that helps preserve the color, texture, and flavor of the carrots. Add the carrots to a pot of boiling water and blanch them for 3–5 minutes. Do not let the carrots overcook; they should still be slightly crisp after blanching.
Remove the carrots from the boiling water using tongs or a slotted spoon, and immediately immerse them in a bowl of ice water. This process, known as “shocking,” stops the cooking process and helps preserve the vibrant color of the carrots. This process also helps destroy enzymes that may cause flavor loss and deterioration during storage.
What are the Benefits of Canning Sweet Carrots?
- Convenience: Canned carrots are a convenient way to have fresh carrots on hand all year.
- Cost-effective: Canned carrots can be a cost-effective way to preserve carrots without using electricity.
- Freshness: Canned carrots retain their flavor and color.
- Rich in nutrients: Canned carrots contain many nutrients, such as vitamin A, vitamin K, and potassium, that are good for overall health.
- Versatile: They make a great side dish and go well with various dishes such as casseroles, soups, and stews.
Shelf Life and Storage of Canned Sweet Carrots
Store canned carrots in airtight containers in a cool, dark place. Avoid storing them in a place where they will be exposed to direct sunlight or heat. Label the jars with the canning date to keep track of your stock. Properly sealed and stored canned carrots can last for up to 2 years. For best results, use your canned carrots within the first year.