You choose your favorite herb in this pressure canning recipe for carrots. The recipe processes 8 pints so you have a side-dish at the ready for many dinners to come.




  • In a large saucepan, combine chicken broth, desired herb and garlic. Bring to boiling.

    Pack carrots tightly into hot pint jars, leaving 1-inch headspace. Ladle hot broth mixture into jars, maintaining 1-inch headspace. Remove bubbles from jars. Wipe rims; adjust lids and screw bands.

    Process filled jars in a pressure canner at 11 pounds pressure (dial-gauge canner) or 10 pounds pressure (weighted gauge canner) for 25 minutes, adjusting for altitude. When processing time is complete, allow canner to depressurize. Carefully remove canner lid; let jars cool in canner for 10 minutes. Remove jars and cool on a wire rack. Check lids for seal after 24 hours.

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  • Before using, place contents of jar in a small saucepan. Bring to a rapid boil. Boil, covered, for 10 minutes* (add 1 additional minute for each 1000 feet of elevation). If desired, serve carrots with a garnish of freshly chopped tarragon, rosemary or parsley.

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If you have a loose fitting lid on your pot, add water during the boiling process, if necessary, to keep the carrots from boiling dry.

Nutrition Facts

38 calories, 0 g fat (0 g saturated fat, 0 g polyunsaturated fat, 0 g monounsaturated fat), 1 mg cholesterol, 291 mg sodium, 9 g carbohydrates, 2 g fiber, 4 g sugar, 1 g protein.