Go Back
Glass Mason jars filled with chopped potatoes and carrots, prepared for water bath canning and arranged on a kitchen towel beside canning tools.
Jana Rae

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.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 3 hours
Servings: 6 pints
Course: Emergency Food Supply, Pantry Staple, Side Dish Component, Soup/Stew Base
Cuisine: American, Homesteading, Prepper/Preservation
Calories: 110
Ingredients Method Notes

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

Method
 

Prepare the Vegetables
  1. Peel and chop potatoes and carrots into 1–2 inch chunks.
  2. Rinse well to remove dirt.
Sterilize Jars & Lids
  1. Wash jars in hot, soapy water or run through a dishwasher.
  2. Keep jars hot until filling (prevents cracking).
Pack the Jars
  1. Raw pack method: Tightly fill jars with veggies, leaving 1-inch headspace.
  2. Add 1 tsp salt + 1 tbsp vinegar per jar (helps preserve color and flavor).
  3. Cover with boiling water, maintaining headspace.
Remove Air Bubbles
  1. Slide a bubble remover or chopstick along jar edges to release trapped air.
  2. Add more water if needed.
Seal the Jars
  1. Wipe rims with a clean, damp cloth.
  2. Place lids on jars and screw bands finger-tight (not too tight!).
Process in Water Bath Canner
  1. Lower jars into boiling water (ensure 1–2 inches of water covers lids).
  2. Process pints for 35 mins, quarts for 40 mins (adjust for altitude if needed).
  3. Turn off heat, let sit 5 mins, then remove jars.
Cool & Store
  1. Place jars on a towel-lined counter to cool for 12–24 hours.
  2. Check seals (lids should not flex when pressed).
  3. 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).