Nutrition and Health Benefits
Carrots are an excellent source of beta carotene, which the body converts to vitamin A, an important antioxidant for vision and immune health. They are also rich in immune supporting vitamin C, fiber, and potassium, which helps to maintain a healthy blood pressure.
Harvest and Storage
Harvest carrots as soon as they are big enough to eat, one to five inches in diameter. Remove leafy greens and store in a plastic bag or container in the refrigerator for up to two weeks.
Preparation and Preservation
Carrots are tasty raw as a snack with dip, grated into salad or baked goods, steamed, roasted, or pureed into soup.
Carrots can be preserved by freezing:
For information on canning and pickling go to: USDA Complete Guide to Home Canning 2015
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