Carrots can be shredded, chopped, juiced or cooked whole. They are delicious roasted, boiled, steamed, stir-fried, grilled, and they team up beautifully with almost any vegetable companion. Carrots boost the nutritional value of soups, stews, salads and are indispensable in the stockpot. Canned carrots must be processed in a pressure canner. Do not can in a water bath canner.
Large carrots are often too fibrous.
Wash, peel and rewash carrots. Slice or dice. Simmer 5 minutes. Pack into hot jars, leaving 1-inch head space. Fill jars to 1 inch from top with boiling water.