Fill Stock pot with Rack and start heating it up for water bath canning.
Prepare Carrots by cutting into spears, and peel and smash garlic cloves.
Put Vinegar and Salt on the stovetop and get it to warm through. Dissolve Salt.
While Vinegar is warming, Prepare Jars with a Hot Rinse.
Let Jars sit in VERY hot water for some time. This reduces breakage when vinegar (pickling solution) is added, and when jars are added (later) to water bath.
Once the Vinegar has warmed through, turn of the heat.
Empty jars of hot water, and begin packing carrots and garlic.
Once jars have been packed – Pour in Pickling solution.
Pour Pickling solution leaving 1/2 -1/4 inch of headspace from the lid.
Place lid on top of cleaned jar rim (not wet) and put band on just barely tight – so that air can escape as it seals in the water bath.
Make sure you have a rack at the bottom of stock pot for jars to sit on, so that jars do not come into direct contact with the bottom of the pot!
Slowly add packed jars to hot, gently boiling water bath.
Make sure each jar is submerged so that air can escape.
Be watchful of bublles – if they are not coming out of the top of the jars – you may have tightend the lids too tightly and they will need to be loosened.
after 15-20 minutes – bubbling should stop.
Remove jars carefully and place them on a towel on the counter.
Allow jars to cool 24 hours before removing the bands.
Are jars seal, you will hear a POP.
If jars do not seal, enjoy the fruits of your labor immediatly or store in the fridge and consume within a week or two.