Safety classification
Tested
Testing authority: National Center for Home Food Preservation (University of Georgia / USDA-derived guidance)
Safety reviewed: 09/09/2026
Processing details
Altitude adjustment: Dial gauge: 11 psi at 0–2,000 ft; 12 psi at 2,001–4,000 ft; 13 psi at 4,001–6,000 ft; 14 psi at 6,001–8,000 ft. Weighted gauge: 10 psi at 0–1,000 ft; 15 psi above 1,000 ft.
Source & provenance
Safety classification: Tested recipe from NCHFP.
Sliced or diced carrots canning safety
| Method | Pressure |
|---|---|
| Pack | Hot or raw pack |
| Jar sizes | Pint or quart |
| Headspace | 1 inch |
| Quantity | About 11 lb per 9 pints or 17½ lb per 7 quarts |
Processing details
Method: Pressure
Tested source
Tested recipe source: National Center for Home Food Preservation (NCHFP)
Sliced or diced carrots timeline
- Prepare: Wash, peel, rewash, and slice or dice.
- Pack: For hot pack, simmer 5 minutes; for raw pack, fill tightly, then add hot cooking liquid or boiling water.
- Process: Leave 1 inch headspace and pressure-can for the tested jar-size, gauge, and altitude schedule.
Equipment for sliced or diced carrots
Affiliate disclosure: Equipment links may earn a commission at no added cost; safety guidance is independent.
- Pressure canner with rack and tested dial or weighted gauge
- Pint or quart Mason jars with two-piece lids
- Large pot,
canning funnel, jar lifter, headspace tool, and bubble remover
Visual method guide
- Wash, peel, rewash, and cut carrots evenly.
- Choose a complete hot pack or raw pack.
- Cover with hot cooking liquid or fresh boiling water.
- Fill jars as directed, maintain 1 inch headspace, and process under pressure.
The official source and WPRM recipe card remain authoritative.
Safety essentials
Safety boundary: Peeling, tested pack method, jar size, headspace, time, pressure, and altitude adjustment must be followed.
What is sliced or diced carrots?
This tested NCHFP process pressure cans peeled carrots cut into slices or dice.
Before you begin
- Peel every carrot, then wash again.
- Keep pieces reasonably uniform.
- Salt is optional: 1 teaspoon per quart.
Altitude-adjusted pressure schedule
| Jar | Time | 0–2,000 ft | 2,001–4,000 ft | 4,001–6,000 ft | 6,001–8,000 ft |
|---|---|---|---|---|---|
| Pints | 25 min | 11 psi | 12 psi | 13 psi | 14 psi |
| Quarts | 30 min | 11 psi | 12 psi | 13 psi | 14 psi |
| Jar | Time | 0–1,000 ft | Above 1,000 ft |
|---|---|---|---|
| Pints | 25 min | 10 psi | 15 psi |
| Quarts | 30 min | 10 psi | 15 psi |
Carrots — Sliced or Diced — NCHFP
Ingredients
- 17 1/2 lb carrots average without tops for 7 quarts; 11 lb for 9 pints
- 1 tsp salt optional per quart
- boiling water for packing
Equipment
- 1 Pressure canner Dial- or weighted-gauge.
- 7–9 Canning jars Pints or quarts.
- 7–9 Two-piece canning lids Prepare according to manufacturer directions.
Directions
- Wash, peel, rewash, and slice or dice carrots.
- Hot pack: cover with boiling water, bring to a boil, and simmer 5 minutes. Raw pack: fill jars tightly with raw carrots.
- Add salt if desired and hot cooking liquid or fresh boiling water, leaving 1-inch headspace. Adjust lids.
- Pressure process pints 25 minutes or quarts 30 minutes.
- Dial gauge: 11/12/13/14 psi at 0–2,000/2,001–4,000/4,001–6,000/6,001–8,000 ft. Weighted gauge: 10 psi through 1,000 ft; 15 psi above.
Recipe Notes
Private Notes
Questions or results?
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Tried this recipe?
Share your results how it turned out.How to serve sliced or diced carrots
Heat as a side dish or add after opening to soups, stews, pot pies, and casseroles.
Sliced or diced carrots questions
Can carrots be canned unpeeled?
No. The tested preparation directs washing, peeling, and rewashing.
Is salt required?
No. The listed salt is optional for flavor.
Can I use a boiling-water canner?
No. This low-acid food requires pressure
Hot-pack versus raw-pack carrots
Hot pack simmers carrots 5 minutes before filling; raw pack places uncooked carrots tightly in jars. Both require pressure
Sliced or diced carrots troubleshooting
Why did the carrots become very soft?
Cut evenly, use sound carrots, and avoid extending the five-minute hot-pack simmer.
What if pressure drops below the required level?
Restore the required pressure and restart the full processing time.
What if a jar does not seal?
Refrigerate promptly or follow an authoritative reprocessing procedure within the permitted time.
Source & provenance
NCHFP, “Carrots – Sliced or Diced”. Adapted from the USDA Complete Guide to Home
Editorial review: Supporting blocks checked against the official source on September 20, 2026. The WPRM recipe card was preserved.
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages:
Typical canning season
Season: Summer, Fall
Months: June, July, August, September, October
How much of the main ingredient should I grow?
18–40 lb of Root vegetables per person per year
The source-cited calculator below can convert your pantry goal into row foot estimates where compatible yield data exists.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.