How to Can Carrot Juice

Carrot juice is a delicious and packed with vitamins and highly concentrated minerals.


  • 12 cups baby carrots—peeled and iced
  • 1 tbsp fresh-squeezed lemon juice
    • Yield: 1 pint


  1. Image titled Can Carrot Juice Step 1
    Wash, peel and rinse your carrots. Slice them into 1/8" coins.
  2. Image titled Can Carrot Juice Step 2
    Feed the carrots through the juicer, and collect the juice in a tall glass or pitcher.
  3. Image titled Can Carrot Juice Step 3
    Add the lemon juice to the juice in the pitcher. The lemon helps stabilize it. Boiling causes oxidation in the juice while canning.
  4. Image titled Can Carrot Juice Step 4
    Transfer the juice into a pint canning jar, leaving 1/4" headroom.
  5. Image titled Can Carrot Juice Step 5
    Put the lid on the jar and seal tightly.
  6. Image titled Can Carrot Juice Step 6
    Put the jar into a pot and boil for 15 minutes and remove, with tongs. The tops are metal, and the liquids are all very hot at this point. Be very careful: Too much boiling too long or leaving too much headspace can cause the jar to explode.
  7. Image titled Can Carrot Juice Step 7
    Let the jars sit on a clean dry tea towel until they have cooled, then store them in a cool, dark place.
  8. Image titled Can Carrot Juice Intro


  • Carrot juice has a lot of sugar, so you need to add that lemon (or lime) if you are canning, or even freezing the carrot juice.
  • Carrots are rich is reactive minerals such as 42.2 mg Calcium, 15.4mg Magnesium, 44.8mg Potassium, 88.3mg, Sodium, and Vitamins 21,383IU Vitamin A, 24.3mcg Folate 11.3mg Choline, and beta-carotine.
  • If you are going to keep the juice fresh in your fridge, only keep it 48 hours.
  • You can combine fruits like apples, cucumber, watermelon, and grapes or other vegetables with your carrot juice—really, anything you can think of!
  • The juice will not have the fresh taste after being boiled in the jars. Boiling neutralizes a measure of the vitamins and minerals, but it's a good way to put up carrots.
  • Juice yield will vary depending how fresh your carrots are. You should plan accordingly.


  • Nothing is sterilized.
  • Carrots can not be microwaved. They will ignite and burn because of the concentrated mineral content.
  • This is not conventional canning. The jars aren't boiled pre-filling, and the juice is not boiled to can. The full jars aren't boiled and cooled with the lids to effect a seal. This juice should be kept for no more than 48 hours or it may be frozen for 7 days.

Things You'll Need

  • A large pot or canning pot (this pot needs to be large and deep)
  • 6–8 pints size glass ball jars (jars that come with a two piece lid)
  • A cover for the pot
  • Juicer

Article Info

Categories: Juice