You will need 1 to 1-1/2 lb carrots per pint jar, about 6-9 medium
Prepare Your pressure canner and jars.
Wash peel carrots. Cut carrots into slices or leave whole. Pack Carrots tightly into hot jars leaving 1 inch headspace. Add 1/2 tsp salt to each pint jar.
Ladle boiling water over carrots leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
Process pint jars in your pressure canner at 10 pounds pressure 25 minutes, adjust settings for your altitude.
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