Canning Canned Carrots Always Turn Dark

[Rabbit]

My canned carrots turn dark and look too scary to eat. How do I keep them orange and crisp a year or so later? I've canned turnip roots and they don't look much better than the carrots. Help, please.

 

[Toosh]

You don't say how old your carrots are but I'll assume they are less than 24 months and have been stored in cool dark conditions. I'm not a expert on carrots specifically but in my experience, here are few things to consider:

• Fall carrots are generally sweeter than spring and thus change color less. (Sugar is a preservative.)
• Different varieties are sweeter than others. (again, sugar)
• Growing conditions matter - the higher your brix, the less they turn. (sugar)
• Your water matters - the more minerals, generally, the less they turn.

Also, you could try a different canning method (raw pack) or soaking them in acidified water if you slice them, before canning (preventing oxidation).

Over time, everything changes color a bit.

 

[Kathy in FL]

Hard water tends to change the color of what you can over time.

 

[summerthyme]

I've had it happen to carrots and yellow beans when the temp/pressure on the canner crept up to around 14-15#. I figured the sugars were caramelized. But yes, minerals in water can affect color. So can using iodized salt rather than plain, canning salt.

Summerthyme