Carrots must be pressure canned
Peel carrots and cut away bad spots
Carrots can be left whole, sliced or cubed
Pack jars leaving 1 inch head space
Add 1 teaspoon canning/kosher salt to each quart jar. 1/2 teaspoon to pints
Cover carrots with hot water leaving 1 inch head space
Remove air bubbles, add more water if needed
Wipe rim, apply lid and ring
Process at 11 pounds pressure, Pints 25 minutes, quarts 30 minutes
After 24 hours have passed, remove rings and wash jars.
Label jars with date and store. Do not stack jars.