This is 3 pounds of carrots, dehydrated.
The jar used to hold salsa, and was hiding in the back of the refrigerator when I emptied it out when it died. I ran the jar and lid through the dishwasher a couple times before using it again. (I do love having a dishwasher for this reason. I use it to sterilize canning jars and my milking bucket/funnel/jars/etc.)
What a spacesaver dehydrating is, as well as a way to preserve! I vacuum-sealed it with my FoodSaver by putting the jar in the FS canister. The jar will be labeled and stored in a dark cupboard.
According to a chart I have, 1 cup of fresh carrots = 1/2 cup heaped dried carrots OR 4 Tbsp powdered carrots. The standard for rehydrating foods is to add twice as much boiling water as the dehydrated item, and let stand for 10 minutes, so to 1/2 cup of dried carrots I would add 1 cup of boiling water and wait 10 minutes, and should have 1 cup of rehydrated carrots. Mostly though, I add dehydrated veggies to soups and stews or other similar type dishes, where they rehydrate as the dish cooks, usually in the crockpot.
If you haven't yet visited the Dehydrate2Store website, please do! Here is her video on how to dehydrate carrots.