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4.84 from 6 votes

Canned Carrots with Mint

Pressure Cook Time30 mins
Total Time30 mins
Course: Appetizers & Starters, Side, Snack
Cuisine: American
Diet: Vegan
Keyword: Affordable, Easy, Healthy
Product: Stove-top Pressure Cooker
Cooking Method: Canning
Food Group: Vegetables
Servings: 4 Quarts
Calories: 199kcal


  • 4 pounds carrots cut to stand in jars
  • 8 garlic cloves
  • 8 mint fresh sprigs
  • 8 teaspoons lemon juice fresh
  • 5 teaspoons salt


  • Wash, peel and chop the carrots down to the same size to stand vertically in the jars.
  • Fill the jars with equal amounts of carrot, garlic, mint, lemon juice, and salt.
  • Fill the rest of the jar with boiling water leaving ½ inch of headspace.
  • Cap and seal. Place in canner with 2 to 3 inches of hot water.
  • Pressure cook on High for 30 minutes. Once done, allow pressure to release naturally before opening the cooker.


Calories: 199kcal | Carbohydrates: 46g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 3222mg | Potassium: 1497mg | Fiber: 13g | Sugar: 22g | Vitamin A: 75862IU | Vitamin C: 33mg | Calcium: 165mg | Iron: 2mg