Selecting:Choose firm, well-shaped, bright golden carrots. Avoid carrots that are shriveled, soft, or cracked. cut off any tops.

Preparing: Allow 2 to 3 lbs. carrots for each quart. Wash and trim. Peel, rinse. Leave tiny carrots whole. For larger carrots, dice, slice, or cut into 2-inch strips.

Pressure Canning:
Cold-Pack: Prepare carrots as above. Pack carrots as tightly as possible into hot, clean jars, leaving a 1-inch headspace. Add 1/2 tsp. salt for quarts or 1/4 tsp. for pints. Pour in boiling water, leaving 1/2-inch headspace. Wipe rims, adjust lids. Process in pressure canner at 10 lbs. pressure for 30 minutes for quarts or 25 minutes for pints. At 15 lbs. pressure, process quarts or pints 15 minutes.

Hot-Pack: Prepare carrots as above. In a large kettle or Dutch oven bring water (enough to cover carrots) to boiling. Add carrots and boil 3 minutes. Pack hot carrots into hot, clean jars, leaving a 1/2-inch headspace. Add 1/2 tsp. salt for quarts or 1/4 tsp. for pints. Pour in boiling cooking liquid, leaving a 1/2-inch headspace. Wipe jar rims, adjust lids. Process in pressure canner at 10 lbs. pressure for 30 minutes for quarts or 25 minutes for pints. At 15 lbs. pressure, process quarts or pints 15 minutes.

Boil at least 10 minutes before tasting home-canned carrots, add water if needed.

Freezing
Prepare carrots as above. Place carrots in a blanching basket. Submerge 1 lb. carrots in 1 gallon boiling water in a large kettle. Cover and boil 5 minutes for tiny whole carrots and 2 minutes for sliced carrots or carrots cut into strips.

Remove from boiling water, immediately plunge into ice water. Cool for same amount of time as blanched. Drain. Package into moisture-vaporproof freezer containers. Pack carrots closely (do not crush), leaving a 1/2-inch headspace. Seal, label, and freeze.

Store in freezer up to 8 to 10 months. Cook without thawing, in a small amount of boiling salted water 5 to 10 minutes.