Carrots are one of those vegetables that loses very little nutritional value during cooking. In fact, some nutrients in slightly cooked carrots are more available to the body than raw carrots. Cooking actually breaks down the tough cellular wall of carrots making some nutrients more useable to the body. Carrots can be shredded, chopped, juiced or cooked whole. They are delicious roasted, boiled, steamed, stir-fried, grilled, and they team up beautifully with almost any vegetable companion.
Carrots boost the nutritional value of soups, stews, salads and are indispensable in the stockpot.
Canned carrots must be processed in a pressure canner. Do not can in a water bath canner. Large carrots are often too fibrous. Wash, peel and rewash carrots. Slice or dice.