Canning Carrots and Peas (Easy Side Dish in a Jar)
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Carrots and peas are one of the prettiest things on my shelf, and one of the most useful. I toss a jar into soups, pot pies and casseroles, or heat it up with butter for a quick side dish the kids will actually eat.
What You’ll Need
- Carrots, peeled and sliced
- Peas (fresh or frozen)
- Salt (optional, about ½ tsp per pint or 1 tsp per quart)
- Boiling water
- Jars, new lids and bands, a canning funnel and a pressure canner
Step by Step
1. Pack the carrots
2. Add the peas
3. Salt and water
Add salt if you like, then fill the jars with boiling water, leaving 1 inch of headspace. Remove bubbles, wipe rims and add lids and bands.
4. Process
Pressure canning times: carrots alone are 25 minutes for pints and 30 for quarts. Peas are 40 minutes for pints or quarts. When you mix them, use the longer time: 40 minutes for pints or quarts.
| Altitude | Weighted gauge | Dial gauge |
|---|---|---|
| 0–1,000 ft | 10 lb | 11 lb |
| 1,001–2,000 ft | 15 lb | 11 lb |
| 2,001–4,000 ft | 15 lb | 12 lb |
| 4,001–6,000 ft | 15 lb | 13 lb |
| 6,001–8,000 ft | 15 lb | 14 lb |
Times and pressures follow the USDA / National Center for Home Food Preservation guidelines for carrots and peas.
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Use them in my meal-in-a-jar elk stew or find more in the Canning section.
