Michigan Fresh: Using, Storing, and Preserving Carrots (HNI15)
This one-page fact sheet offers information about how to select, serve and preserve fresh carrots. Michigan-grown carrots are available late July to late October.
Using, Storing and Preserving Carrots
Baby, Chantenay, Danvers, Imperator, Nantes, Novelty, Round and Small
Storage and food safety
Wash hands before and after handling fresh produce.
Using a vegetable brush and running water, remove all soil from carrots. Peel if desired.
Store carrots with the green tops trimmed.
Carrots will keep for several weeks in crisper of refrigerator at 41 °F or lower in perforated plastic bags.
Keep carrots away from raw meat and meat juices to prevent cross-contamination.
For best quality and nutritive value, preserve only what your family can consume in 12 months.
|5-7 medium, 12-14 small||2 1/2 cups shredded or sliced|
|24-36 baby (1 pound)||2 1/2 cups cooked|
|50 pounds w/o tops||17 to 25 quarts|
How to preserve
- Hot pack method: Cover with boiling water, bring to boil and simmer for 5 minutes. Fill jars, leaving 1 inch of headspace. Add 1/2 teaspoon salt to pints and 1 teaspoon to quarts, if desired. Fill jars to 1 inch from top with boiling water. Remove air bubbles. Wipe jar rims. Adjust two-piece lid, tighten, and process.
- Raw pack method: Fill jars tightly with raw carrots, leaving 1 inch headspace. Add 1 teaspoon of salt per quart, if desired. Add hot cooking liquid or water, leaving 1 inch headspace. Adjust two-piece lids, tighten, and process.
Recommended process time for carrots in a dial-gauge pressure canner.
|Style of pack||Jar size||Process time||0-2,000 ft.||2,001-4,000 ft.||4,001-6,000 ft.||6,001-8,000 ft.|
|Hot and raw||Pints||25 min.||11 lb.||12 lb.||13 lb.||14 lb.|
|Quarts||30 min.||11 lb.||12 lb.||13 lb.||14 lb.|
Recommended process time for carrots in a weighted-gauge pressure canner.
|Style of pack||Jar size||Process time||0-1,000 ft.||Above 1,000 ft.|
|Hot and raw||Pints||25 min.||10 lb.||15 lb.|
|Quarts||30 min.||10 lb.||15 lb.|
For recipes, see:
Complete Guide to Home Canning. (Rev. ed.). 2009. Agriculture Information Bulletin No. 539. U.S. Department of Agriculture. Available at http://nchfp.uga.edu/publications/publications_usda.html.
Andress, Elizabeth and Juda A. Harrison. So Easy to Preserve. Bulletin 989, 6th Edition. Cooperative Extension University of Georgia, 2014
National Center for Home Food Preservation, CSREES-USDA. http://nchfp.uga.edu.
University of Nebraska Extension Buy Fresh, Buy Local. http://lancaster.unl.edu/FOOD/Buy_Fresh_Buy_Local_Summer_1.pdf.
Prepared by: Joyce McGarry, MSU Extension educator