Canning Honey Ginger Carrots

In this article, I’ll walk you through the process of canning honey ginger carrots. This is a super simple canning recipe that yields delicious results. It definitely puts a nice twist on standard home-canned carrots.

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This recipe is adapted from The All New Ball Book of Canning and Preserving (Amazon), and it adds a sweet and spicy twist to classic canned carrots.

While I followed the recipe, I made a small variation to the original method to ensure everything is perfectly seasoned. Let me walk you through the process!

How to Can Honey Ginger Carrots (Video)

If you prefer to watch me do the actual canning process, check out the video.

Ingredients

Here’s what you’ll need to make two quarts (or four pints) of delicious honey ginger carrots:

• 2 teaspoons of salt
• 1 teaspoon of ground ginger
• ½ cup of orange juice
• 4 tablespoons of soy sauce
• 4 tablespoons of honey
• 2¼ pounds of carrots, peeled and sliced, diced, or left whole (if using baby carrots)
• Chicken or vegetable broth (enough to fill the jars with 1-inch headspace)

Now let’s get into the actual process.

Prepping the Jars and Canner

Start by prepping your pressure canner and jars. If you’re using a Nesco canner like I did, you’ll need five pint jars. Of course, you can use any pressure canner.

The original recipe yields 4 pints, but this recipe is super easy to adapt to the number of jars your canner holds. Below, I’ll show you how much of each ingredient to add to each jar.

Heat Your Canning Jars and Water

Heat your jars by placing them in the canner with hot water. This ensures the jars are ready to go when you add the carrots and seasonings.

Here’s a blog post on how to heat your jars and water in the Nesco Canner (Amazon): How to Heat Jars in the Nesco Canner – Stocking My Pantry

Mixing the Ingredients

While the original recipe suggests mixing all the ingredients (salt, ginger, soy sauce, honey, and orange juice) with the carrots in a bowl, I recommend a slight tweak to evenly distribute the seasonings. Instead of mixing everything together, first fill the jars halfway with carrots. The add the spices and other ingredients.

Here’s the breakdown of how much you’ll need of each ingredient for pint jars:

• Add ½ teaspoon of salt per pint.
• Add ¼ teaspoon of ground ginger per pint.
• Add 2 tablespoons of orange juice per pint.
• Add 1 tablespoon of soy sauce per pint.
• Add 1 tablespoon of honey per pint.

Double the amounts if using quarts.

First, fill each jar halfway with carrots. Then, add the seasonings to each jar. After that, top off the jars with more carrots to the 1-inch headspace line. This keeps the seasoning from all sinking to the bottom of the jar.

Note that if you watch the video, you’ll see this wasn’t strictly necessary, but it’s how I did it. Many of the ingredients, especially the liquid ingredients such as soy sauce and orange juice went directly to the bottom of the jars even though I put the carrots in first. So much for my idea!

Adding Broth and Putting on the Lids

Once the carrots and seasonings are packed, fill each jar with hot chicken or vegetable broth, leaving 1 inch of headspace.

Use a debubbler to remove any air bubbles and check the headspace to make sure it’s still 1-inch after debubbling.

If needed, add or remove some ingredients to maintain 1 inch headspace.

Next, wipe the rims of the jars using a paper towel or cloth moistened with vinegar. You should always wipe the rims, but using vinegar instead of water is especially if you’re working with sticky ingredients like honey. Wiping the rims helps ensure a good seal.

Then, place the lids and rings on the jars, tightening the rings to fingertip tightness.

Processing Time and Tips

For pints, the processing time is 25 minutes. If you’re canning quarts, process for 30 minutes.

Make sure to adjust for altitude if needed, and use the correct pressure valve for your canner. For example, if you’re using a Nesco or Carey canner, use the green valve for altitudes of 1,000 feet or higher, and the black valve for altitudes below 1,000 feet.

Once the canner reaches the proper pressure, and has vented for 10 minutes, switch the valve to airtight, and let the canner process the jars. If you need more information on how to pressure can in the Nesco canner, check out this blog post:

The Finished Product

After 25 minutes, carefully remove the jars from the canner and let them cool. Wait 12-24 hours to check the seals.

These Honey Ginger Carrots will smell amazing while they process—the ginger and soy sauce aromas really standout.

Once everything cools and seals, you’ll have a delicious addition to your pantry that you can enjoy for months to come!

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Conclusion

Canning honey ginger carrots is a great way to add some variety to your prepper pantry compared to plain canned carrots. The combination of honey, ginger, and soy sauce adds a unique twist that’s sure to impress. Whether you follow the original recipe or tweak the process a bit like I did, the results will be delicious!

For more canning tips and recipes, be sure to check out my YouTube channel, and subscribe for updates on future canning adventures!

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