Canned Carrot Juice Recipe


  • 12 Cups Of Peeled Baby Cut Carrots
  • 1 Tablespoon Of Fresh Squeezed Lemon Juice


  • Serving Size 1
  • 350 Calories Per Serving
  • 0 Grams of Fat

Preparation instruction

For the first step, you will need to wash and rinse your carrots.
Next take out your juicer, place a tall pint size glass under your juice spout, and then begin feeding the produce through the machine.
Once your glass is full, stir in one tablespoon of fresh squeezed lemon juice. Next you will want to transfer your juice into a one pint canning jar, leaving a quarter inch of headspace at the top.
Next you will want to securely place your lid on the jar, then heat the jar in a boiling water bath for roughly fifteen minutes.
With regard to the lemon juice, it's an important ingredient, as it can prevent any oxidization from occurring while you're canning the juice.
Canned carrot juice will not have the fresh taste to it obviously, and boiling it will neutralize a percentage of the vitamins and minerals contained in the juice.