HOW TO CAN CARROTS:
Raw Pack: Wash and peel carrots., Leave small carrots whole; slice or dice larger carrots. Fill jars tightly, leaving 1- inch headspace. Add 1 tsp. salt to quarts and 1/2 tsp. to pints. Cover with boiling water, leaving 1- inch headspace.
Hot Pack: Prepare as for raw pack. Cover with boiling water; boil 5 minutes. Fill jars with hot carrots to within 1- inch of top. Add 1 tsp salt to quarts and 1/2 tsp salt to pints. Fill within 1- inch of top with boiling cooking liquid. Process in pressure canner; pints 25 minutes and quarts 30 minutes.
HOW TO FREEZE CARROTS:
Select tender, smaller carrots. Remove tops, wash and peel. Slice lengthwise., crosswise or dice. Small carrots may be left whole. Water blanch cut carrots for 2 minutes; small whole carrots for 5 minutes. Cool immediately in cold water; drain, package, and freeze.