3 bunches sm. carrots
1 c. sugar
2 c. vinegar
1 1/2 c. water
1 tsp. salt
1 tbsp. pickling spices
1 stick cinnamon

Prepare jars and lids for canning. Peel and cut carrots. Cook until just tender and drain. Combine sugar, vinegar, water and salt in saucepan. Put spices in a cheesecloth bag and drop in vinegar mixture. Boil for 8 minutes. Pack carrots into hot jars. Leaving about 1/4 inch. Remove spice bag from vinegar mixture and heat syrup to boiling. Pour boiling hot syrup over carrots. Leaving 1/4 inch. Place lids and caps on jars. Place jars in boiling water for 1/2 hour. Remove and let cool.