I know carrots are not ready in the garden yet here in Ohio. But sometimes when I find a good deal at the grocery store I stock up and do some canning. Our local grocery store had a 2 lb bag of organic carrots on sale for $1.99. That was only a few cents more than the regular carrots. So I bought 3 bags and canned them up so I could have them later. I didn't get any carrots canned from the garden last summer and I miss having carrots in my pantry.
Carrots like most vegetables are pretty easy to can. I usually raw pack most of my vegetables. It is so much easier and less time consuming. I start out by washing the carrots.
Since these didn't come from the garden I don't have to scrub the dirt off. So a quick rinse and then peel them. Then I slice them up and put directly into jars. Fill your jars leaving 1 inch head space. You can add 1/2 teaspoon of salt per pint or 1 teaspoon of salt per quart if desired. This is only for flavoring it does not help in the preserving process. I normally don't add salt to my vegetables. I add seasonings later after I open the jar and prepare it for my meal.
After you fill your jars with carrots, cover in boiling water leaving 1 inch head space. Wipe the rims of your jars with a clean dish cloth. Then boil your new canning lids and place on jars. Tighten rings by hand and place the jars in your pressure canner. All vegetables must be pressure canned. Put water in your canner according to the directions for your canner. Then process for 25 minutes for pints and 30 minutes for quarts at 11 pounds of pressure. Let your canner completely depressurise before opening. Remove your jars and and let sit until completely cool. Check all your jars to make sure they sealed. If a jar did not seal put it in the fridge to use up within a week.