Carrots

These won a red ribbon at the 2012 Tillamook County Fair!

Carrots
Before you start on your carrots, place your lids in a saucepan covered with water, place on stovetop and turn on low.  You want the lids hot - but not boiling.
You also want to fill a large pot with water and bring to a boil.  Trust me.  It's easier to do at the beginning. :)

Wash carrots so there is no dirt.  Peel.  Cut so the pieces are pretty much the same size.  Place carrot pieces (or small whole ones) in clean canning jars to within 1 inch headspace.  Add 1/2 tsp salt for pints OR 1 tsp salt for quarts.  This is optional - it does not affect whether your vegetables will process correctly or not.
Add boiling water to within 1/2 inch headspace.  Wipe tops of jars and add hot lids.  Twist bands on tightly. 
All vegetables must be processed in a pressure canner.  Process times and pounds are based on your elevation.  I am at sea level so my processing time is 25 minutes/pints OR 30 minutes/quarts at 10 pounds pressure.  If you do not know how to pressure can and you live close to me - I would be happy to show you.  If you live far away - contact your local extension office.  They even have pressure canners you can check out library style.  So....you wouldn't even have to buy one!  They will also have information regarding time and pounds for your elevation.