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How To Can Carrots Without A Pressure Cooker

Canning carrots without a pressure cooker is possible, but it takes a bit more time and effort. First, you need to wash and peel the carrots. Then, cut them into small pieces so they will cook evenly. Next, boil a pot of water and blanch the carrots for 3-4 minutes. Once they are cooked through, drain them and place them in a sterilized jar. Finally, add your favorite canning recipe or simply store them in the fridge.

How To Can Carrots Without A Pressure Cooker

Carrots can be canned without a pressure cooker by using a boiling water bath. The carrots must be peeled and sliced into thin coins. Place the coins in a quart sized canning jar, leaving 1 inch of headspace. Bring a pot of water to a boil and pour it over the carrots, filling the jar to within 1 inch of the top. Put on the lid and ring, and process in a boiling water bath for 10 minutes.

-A pressure cooker -Canning jars -Canning lids -Water bath canner -Carrots

  • Pack carrots into a hot jar, leaving 1″ headspace
  • Cut carrots into 1″ pieces
  • Add 1/2 tsp. salt (optional) if using a boiling water can
  • Wash and trim carrots

There are a few ways to can carrots without a pressure cooker. The most common way is to use a boiling water bath. Another way is to use a steam canner.


Frequently Asked Questions

How Do I Can Carrots Without A Pressure Cooker?

You can can carrots without a pressure cooker by boiling them in water for 12 minutes then adding them to a jar with vinegar and spices.

Can I Water Bath Can Carrots?

You can water bath can carrots, but they will not be as shelf stable as if they were canned using a pressure canner.

Is It Safe To Water Bath Carrots?

Yes, it is safe to water bath carrots. The temperature of the water bath should be at least 160 degrees Fahrenheit in order to properly cook the carrots.


Wrap-Up

There are a few ways to can carrots without a pressure cooker. One is to blanch the carrots in boiling water for two minutes, then cool them in ice water. Drain the carrots and pack them into jars, adding hot vinegar-based brine to within 1/2 inch of the top. Put on the lid and process in a boiling water bath for 10 minutes.

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