Step 1

Prep carrots by removing carrot tops and small tap root;  Wash under cold running water, drain. Wash again

Step 2

Using a vegetable peeler, peel carrots.  Slice, dice or leave whole if smaller than 1/2 inch thick - wash again

Step 3

Place carrots in a large stock pot and add water to completely cover.  Bring water to a boil.  Reduce heat and simmer for 5 minutes

Step 4

With a canning funnel, pack carrots into hot canning jars, leaving a 1-inch head-space

Step 5

Add canning salt:  Pint-1/2 tsp;  Quart 1 tsp - to each jar

Step 6

Use a ladle and pour hot water over carrots and salt leaving a 1-inch head-space;  Remove air bubbles with a bubble remover

Step 7

Clean jar rim with a clean damp cloth.  Center hot lid onto rim of jar and place band on tightening to finger-tight. Place jar into pressure canner

Step 8

Add 2 inches clean hot water to bottom of canner.  Place lid on pressure canner once full

Step 9

Turn stove onto HIGH.  Vent steam for 3-5 minutes and then place weighted gauge on vent.  Bring pressure up to 10 lbs;

Step 10

Pressure can carrots: Pints - 25 minutes; Quarts - 30 minutes

Step 11

Once finished, cool canner to zero pressure, remove lid, let jars stand for 10 minutes before removing from canner

Step 12

Using a jar lifter, remove carrots from canner and place on a dishtowel on counter, undisturbed for 24 hours  (Do not tighten lids if loose)

Step 13

Press center of lid to make sure sealed.  Remove rings, wipe jar with clean wet cloth, label and store