Water Bath Canning Potatoes & Carrots

Water bath canning is an easy, safe way to preserve potatoes and carrots for year-round use. This guide walks you through the simple process of preparing, packing, and canning these versatile veggies—ideal for soups, stews, or quick side dishes!

Why You’ll Love This Method

✔ Long shelf life – Enjoy homegrown produce all year.
✔ No freezer space needed – Shelf-stable storage.
✔ Ready-to-use – Perfect for quick meals.
✔ Cost-effective – Reduce food waste and save money.

Equipment:

✔ Water bath canner (or large deep pot with rack)
✔ Glass canning jars (pints or quarts)
✔ Lids & bands (new lids recommended)
✔ Jar lifter & funnel
✔ Bubble remover/headspace tool

FAQs

Can I skip the vinegar?

No—vinegar lowers pH for safe water bath canning.

How long do they last?

Properly sealed jars last 12–18 months.

Can I add other seasonings?

Yes! Try garlic, dill, or bay leaves for extra flavor.

Water Bath Canning Potatoes & Carrots

Jana Rae

Preserve your harvest with this simple water bath canning method for potatoes and carrots! Perfect for long-term storage—step-by-step instructions included.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 3 hours hrs

Course Emergency Food Supply, Pantry Staple, Side Dish Component, Soup/Stew Base

Cuisine American, Homesteading, Prepper/Preservation

Servings 6 pints

Calories 110 kcal

Ingredients

  

• Fresh potatoes russet or Yukon Gold work best
• Fresh carrots
• Canning salt 1 tsp per jar
• White vinegar 1 tbsp per jar
• Water for filling jars

Get ingredients with

Get Recipe Ingredients

Instructions

 

Prepare the Vegetables

• Peel and chop potatoes and carrots into 1–2 inch chunks.
• Rinse well to remove dirt.

Sterilize Jars & Lids

• Wash jars in hot, soapy water or run through a dishwasher.
• Keep jars hot until filling (prevents cracking).

Pack the Jars

• Raw pack method: Tightly fill jars with veggies, leaving 1-inch headspace.
• Add 1 tsp salt + 1 tbsp vinegar per jar (helps preserve color and flavor).
• Cover with boiling water, maintaining headspace.

Remove Air Bubbles

• Slide a bubble remover or chopstick along jar edges to release trapped air.
• Add more water if needed.

Seal the Jars

• Wipe rims with a clean, damp cloth.
• Place lids on jars and screw bands finger-tight (not too tight!).

Process in Water Bath Canner

• Lower jars into boiling water (ensure 1–2 inches of water covers lids).
• Process pints for 35 mins, quarts for 40 mins (adjust for altitude if needed).
• Turn off heat, let sit 5 mins, then remove jars.

Cool & Store

• Place jars on a towel-lined counter to cool for 12–24 hours.
• Check seals (lids should not flex when pressed).
• Store in a cool, dark place for up to 1 year.

Notes

Safety Tips & Notes

⚠ Always use tested canning methods (USDA or Ball Blue Book guidelines).
✔ Use vinegar to prevent discoloration.
✔ Salt is optional but enhances flavor.
❌ Do NOT can mashed/pureed potatoes (pressure canning required).

Water bath canning potatoes and carrots is a simple, rewarding way to preserve garden-fresh produce. Perfect for emergency prep, camping meals, or quick dinners!