If you’ve had a bountiful carrot harvest this year, pressure canning is one of the best ways to preserve your crop for long-term use. Sandy from Barsan Homestead shares her method for pressure canning fresh garden carrots—a simple and reliable way to enjoy your harvest from one season to the next.
A Season of Abundance—and Change
This past summer brought a wonderful carrot harvest to the Barsan Homestead garden. While many were shared with friends and neighbors, a good portion was reserved for Sandy’s pantry. With an upcoming move and plenty of work both at the homestead and the temporary rental house, preserving the harvest became a priority.
And with carrots starting to sprout and soften—a clear sign that they won’t last much longer—Sandy knew it was time to start canning.
Prepping Carrots for Canning
Before canning, Sandy sets aside a few fresh carrots for snacking. These are stored in a container with water and kept in the fridge. A quick homesteader tip: if your store-bought baby carrots look dry and whitish, give them a rinse, soak them in fresh water overnight, and store them in an airtight container in the fridge. This method helps them rehydrate and regain their crunchy texture.
For canning carrots, uniform size is key. Sandy uses the canning jar as a guide to measure the perfect carrot length—cutting each to reach just below the jar’s bottom ring for ideal headspace. Irregular pieces and ends are chopped into chunks and triangles, ensuring nothing goes to waste.
What You’ll Need
Fresh carrots (cleaned and cut to size)
¼ teaspoon of coarse salt per pint jar (optional, to taste)
Boiling water
Clean canning jars, lids, and rings
A pressure canner
Canning Instructions
Pack the jars tightly with the carrots—long pieces first, then fill in gaps with chunks if needed.
Add salt to each jar (optional, but adds flavor).
Pour boiling water over the carrots, leaving a 1-inch headspace.
Wipe the rims of the jars with a clean cloth to ensure a proper seal.
Place the jars in your pressure canner, secure the lid, and turn the heat to high.
Vent steam for 10 minutes before placing the weight on the vent.
Process at 10 lbs pressure (adjust for your altitude) for 25 minutes for pint jars.
Turn off the heat and let the canner cool naturally. Do not force it open—this process takes about 30 minutes.
Once cool, remove the jars, wipe them down, and label with the date before storing them in your pantry.
Why Pressure Canning Carrots Is a Must for Homesteaders
Long shelf life: Properly canned carrots last well over a year in storage.
Saves space: No need for freezer or fridge space—store jars right on the shelf.
Great for quick meals: Pre-cooked and preserved, they’re ready to heat and serve.
Preserves nutrition: Pressure canning locks in the flavor and nutrients of your fresh carrots.
Sandy’s method is a practical, family-friendly way to preserve the fruits of your labor—and keep your pantry stocked all year long.
If you’ve had a bountiful carrot harvest this year, pressure canning is one of the best ways to preserve your crop for long-term use. Sandy from Barsan Homestead shares her method for pressure canning fresh garden carrots—a simple and reliable way to enjoy your harvest from one season to the next.
A Season of Abundance—and Change
This past summer brought a wonderful carrot harvest to the Barsan Homestead garden. While many were shared with friends and neighbors, a good portion was reserved for Sandy’s pantry. With an upcoming move and plenty of work both at the homestead and the temporary rental house, preserving the harvest became a priority.
And with carrots starting to sprout and soften—a clear sign that they won’t last much longer—Sandy knew it was time to start canning.
Prepping Carrots for Canning
Before canning, Sandy sets aside a few fresh carrots for snacking. These are stored in a container with water and kept in the fridge. A quick homesteader tip: if your store-bought baby carrots look dry and whitish, give them a rinse, soak them in fresh water overnight, and store them in an airtight container in the fridge. This method helps them rehydrate and regain their crunchy texture.
For canning carrots, uniform size is key. Sandy uses the canning jar as a guide to measure the perfect carrot length—cutting each to reach just below the jar’s bottom ring for ideal headspace. Irregular pieces and ends are chopped into chunks and triangles, ensuring nothing goes to waste.
What You’ll Need
Fresh carrots (cleaned and cut to size)
¼ teaspoon of coarse salt per pint jar (optional, to taste)
Boiling water
Clean canning jars, lids, and rings
A pressure canner
Canning Instructions
Pack the jars tightly with the carrots—long pieces first, then fill in gaps with chunks if needed.
Add salt to each jar (optional, but adds flavor).
Pour boiling water over the carrots, leaving a 1-inch headspace.
Wipe the rims of the jars with a clean cloth to ensure a proper seal.
Place the jars in your pressure canner, secure the lid, and turn the heat to high.
Vent steam for 10 minutes before placing the weight on the vent.
Process at 10 lbs pressure (adjust for your altitude) for 25 minutes for pint jars.
Turn off the heat and let the canner cool naturally. Do not force it open—this process takes about 30 minutes.
Once cool, remove the jars, wipe them down, and label with the date before storing them in your pantry.
Why Pressure Canning Carrots Is a Must for Homesteaders
Long shelf life: Properly canned carrots last well over a year in storage.
Saves space: No need for freezer or fridge space—store jars right on the shelf.
Great for quick meals: Pre-cooked and preserved, they’re ready to heat and serve.
Preserves nutrition: Pressure canning locks in the flavor and nutrients of your fresh carrots.
Sandy’s method is a practical, family-friendly way to preserve the fruits of your labor—and keep your pantry stocked all year long.
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