Wash and peel the carrots
Trim the ends
Cut into slices, cubes, or leave small carrots whole
Sterilize canning jars, lids, and bands
Pack the carrots into hot jars, leaving 1 inch of headspace
Add boiling water or hot canning liquid, keeping 1 inch of headspace
Remove air bubbles
Wipe jar rims clean
Apply lids and bands fingertip-tight
Place jars in a pressure canner with the recommended amount of water
Process at the correct pressure for your altitude and jar size
Turn off heat and let pressure return to zero naturally
Wait 10 minutes before opening the canner lid
Remove jars and place them on a towel
Let jars cool undisturbed for 12 to 24 hours
Check seals
Remove bands, label jars, and store in a cool, dark place