That pan wasn't quite large enough and I had to switch to a bigger one.
Then I packed the carrots into the jars, ran a knife around the edges to remove air bubbles, added about a 1/4 tsp of salt to each jar and then into the pressure canner for 25 minutes.
After all eight jars were filled there was some left...
..I put it in a freezer bag. Just the right amount for a meal.
And here are all the jars. The tops have all popped down and they are ready to be dated and labeled and put on the shelf.