1. Wash four pint jars and rinse them. Keep them in hot water until ready for filling. Wash the ring bands and lids.
2. Wash the carrots in cold water and peel them. Rinse the carrots after peeling them. Cut the carrots into ½-inch thick rounds.
3. Place a canning rack into the water bath canner. Fill the canner halfway with warm water and heat it to 180°F.
4. Combine water, vinegar, sugar, and canning salt in a stockpot. Heat the mixture to a boil and then simmer it for 3 minutes. Add the carrots and raise the heat until they boil steadily. Lower the heat and simmer for 10 minutes until the carrots are half-cooked.
5. As the carrots acidify, put one teaspoon of celery seed and two teaspoons of mustard seed in each hot pint jar.
6. Fill the hot jars with the acidified hot carrots, allowing 1-inch headspace.
7. Use a canning funnel to add the hot pickling liquid, leaving ½-inch headspace.
8. Debubble the jars and wipe the rims with clean, dampened paper towels.
9. Cover the jars with two-piece canning lids and lower them into the water bath canner using canning tongs. Avoid tilting the jars and ensure the water is 1-2 inches above the tops of the jars.
10. Heat the canner on high heat to bring the water to a vigorous boil. Cover the canner and process the jars, per elevation:

Processing Time Per Elevation

• 0 – 1,000: 15 minutes
• 1,001 – 6,000: 20 minutes
• 6,000 +: 25 minutes

Post Processing

1. Turn off the heat and open the canner lid. Leave the canner open for 5 minutes before removing the jars.
2. Place the jars on a counter lined with towels and air-cool them for 12-24 hours.
3. Unscrew the bands and inspect the seals. If the center is indented, the jar is sealed. Wash the sealed jars, dry them, and label them with the date and contents. Store them apart in a cool, clean, dry, dark place.
4. Reprocess any unsealed jars in 24 hours or refrigerate them for use within 3 days.