Wash carrots under cold running water. Peel carrots. Slice or leave carrots whole. 

Pack carrots tightly into hot canning jars, leaving 1 inch head-space. 

Add ½ teaspoon canning salt for pints or 1 teaspoon canning salt for quarts, if desired. 

Ladle boiling water over carrots, leaving 1 inch head-space.  

Remove any air bubbles. Wipe the jar rims and threads clean if needed. If using traditional canning jars, cover with 2-piece lids. Screw bands on.

If using Weck jars, carefully place the Weck rubber gasket on the lid of the jars. Place the lid on the jar and secure the lid with 3 evenly spaced Weck clamps. 

Place jars on the rack in the pressure canner. Add 2 inches of simmering water to the canner.

Place the lid on the canner and turn to a locked position.  Tighten side clamps. Adjust heat to medium high and vent steam for 10 minutes.  Put the weighted gauge on the vent and bring the pressure in the canner to 10 pounds {PSI}. 

Process pint jars for 25 minutes, quart jars for 30 minutes. 

Turn off heat and let your canner cool to zero pressure. 

After 10 minutes, carefully remove the lid of the canner and let the jars cool an additional 10 minutes before removing. 

Cool jars for 12-24 hours. Remove rings or clamps. Check seals, and store jars in a cool dark place.