I canned carrots last year, and really enjoyed having them in my root cellar. They are a quick addition to soups, stews, fried potatoes, or anything you can think of.
Used as a side dish, heated and mashed, heated and served with melted butter and honey.
Canned carrots are wonderful.
Step 1: Gathering the Equipment
Lids and rings - make sure you buy/have the right size for your jars
Large bowl (for the peeled carrots)
Small pot of boiling water to simmer the seals & rings in (I like to rings to be warm when placed on the seals)
A chef's knife
Jar lifter for grabbing those hot jars
Canning funnel for filling the jars
Magnetic lid lifter – for taking the hot seals and rings out of the water
Canning Jar Wrench – I use this to empty the hot water out of the waiting jars (saves your fingers)