Follow the manufacturers instructions for your specific pressure canner. In addition, heat the sterilized jars in hot water - they must be hot before packing the carrots.

First, wash the raw carrots well. Discard any carrots that are soft or carrots that are blemished. Peel carrots, then wash carrots again. Small carrots can be left whole like baby carrots, otherwise cut down the carrots to a manageable size. Either slice them into round discs about 1/4 inch thick or into carrot spears.

Add carrots to a large pot with enough water to cover them.

Turn burner on to medium-high heat and bring to a boil.

Reduce heat and stir gently while boiling for 5 minutes. Carrots should be tender yet crisp.

Drain carrots, but SAVE the boiling carrot water for packing. (fresh boiled water works too, but can take more time)

Using a canning funnel, pack hot carrots into the hot quart jars. Leave one inch of head space.

Optional - add 1 teaspoon of salt to the quart jar of carrots (1/2 teaspoon to pint jar)

Add the boiled carrot water to the jars of packed carrots, leaving 1 inch of headspace. (or use fresh boiled water)

In a large pot, bring water to a boil. Reduce to a simmer.

Using a canning funnel, pack carrots (raw, prepared) into the hot quart jar. Leave one inch of headspace.

Optional - add 1 teaspoon of salt to the quart jar of carrots (1/2 teaspoon to pint jar)

Add the hot water to the jars of packed carrots, leaving 1-inch headspace.

Remove any air bubbles from the jars using a de-bubbler tool or the back end of a sanitized butter knife.

Using a damp paper towel, wipe jar rims clean.

Place the new jar lid (sanitized) and screw band on each jar. Tighten just enough so there isn’t movement with the lid.

Using a jar lifter tool or oven mitts, add the carrot jars to the prepared pressure canner.

Follow canner instructions for the recommended amount of water in the canner (typically 2-3 inches in the bottom of the canner). Lock the canner lid and bring to a boil over medium-high heat.

Vent the steam for 10 minutes, then close the vent.

Continue heating the pressure canner to achieve 10 pounds of pressure. Maintain pressure for the entire duration of the cooking time. (Adjust for altitude)

Quart jars should be processed for 30 minutes (pint jars for 25 minutes).

After the allotted time has passed, turn of the heat. Let the pressure return to zero naturally. Once the pressure gauge reaches zero, wait a few minutes and open the vent. Carefully remove the canner lid.

Allow jars to stand in the canner for an additional ten minutes.

Lay out a hand towel or a doubled up flour sack towel on a counter surface. This will act as a barrier between the hot jars and cool counter, preventing the counter and keeping the jars from bursting with the drastic temperature change. Using the jar lifter tool, carefully remove the jars from the wire insert and place them on the towel. Allow jars to sit and cool, undisturbed, for 12-24 hours. Test jars for airtight seals. The lids will not “pop” when pushed down on and will not pop off when pulled up on. This indicates a proper seal.