Select small, young carrots and parboil for five minutes, then drop into cold water and gently rub off the skins. If carrots are more mature they should be scraped before being parboiled, and may be left whole or cut into slices. Drop into cold water, drain, and pack into the jars. Fill up with slightly salted water, to which a little sugar may be added if desired. Adjust the rubber rings, screw down lids slightly, and sterilise for 1 1/2 hours, according to directions given under "General Rules For Canning Vegetables."
Follow the same directions as for " Carrots."