Cold-pack canning, also know as raw-pack canning, involves pouring boiling water over raw vegetables packed into canning jars. Cold-pack canning saves you the step of precooking the vegetables. You'll need a pressure canner to can carrots and other low-acid vegetables. Only tomatoes may be safely canned with a hot water bath. You can preserve whole baby carrots or sliced carrots with this method.
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Choose unblemished carrots with no bad spots. Wash and peel the carrots, then slice into 1/4-inch slices or into long sticks. Baby carrots may be canned whole, standing upright in the jar, but be sure to cut off the ends and scrub the peels well before canning.
Wash and sterilize your canning jars by boiling them for 10 minutes. You can also sterilize the jars by running them through a cycle of the dishwasher and using them while they're still hot.
Set a small pot of water on the burner and bring the water to a simmer, then add jar lids. Set aside enough clean, unbent jar rings for the lids.
Put 3 inches of water in your pressure canner and set it, uncovered, to simmer.
Place the sliced or whole carrots in the clean, hot canning jars. Don't pack the carrots too tightly. You need to leave room for the water to flow around them. Add ½ teaspoon uniodized salt (also called canning salt) to each pint jar of carrots.
Bring water to a boil. You can boil the water in any pan, but it's easiest to pour over the carrots if it's in a tea kettle. Pour the boiling water over the carrots and salt, filling the jars to within one-half inch of the top of the jar.
Use tongs to pull a hot lid from the saucepan where they've been simmering. Wipe the rim of the jar with a clean, dry cloth, then set the lid in place. Screw on the lid just until tight. Don't overtighten the lid.
Arrange the jars in your pressure canner, put on the lid and close the vents. Turn the heat to high and bring the canner up to the appropriate pressure. Process at pressure for 10 minutes. Consult a canning guide for the appropriate amount of pressure for your altitude.
Turn off the burner and remove the pressure cooker from the heat. Allow the pressure to drop to zero before opening the lid. Remove the jars from the canner and set on a towel on the counter to cool. Label and store in a cool, dry place.