Water Bath Canning Potatoes & Carrots
Preserve your harvest with this simple water bath canning method for potatoes and carrots! Perfect for long-term storage—step-by-step instructions included.
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
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).