According to Medical News Today, carrots have been shown to have cancer-fighting effects by reducing free radicals in the body. In particular, they have been shown to reduce the chances of lung cancer, colorectal cancer, leukemia and prostate cancer.
Carrots are extremely high in Vitamin A, due to the abundance of beta-carotene, which gives modern carrots their bright orange color. Vitamin A is important to our eye health. One medium carrot provides over 200% of an adult's daily requirement of Vitamin A, 6% of Vitamin C and 5% of Vitamin B-6, and contains only 25 calories.
Raw is probably the most nutritious way to eat carrots, and they do keep very well. However, if you want to preserve carrots so that you'll always have some on your shelves, you can dehydrate them, freeze them, or pressure-can them. A pint jar of canned carrots is simple to empty into a pot of soup or stew for a quick meal, or to heat and eat as a side dish.
I've written before about how to use a pressure canner; you can go there for detailed directions if you are unfamiliar with the process.
Carrots can be raw-packed or hot-packed. The difference is that raw-packed carrots are put into the jars raw, while hot-packed carrots are simmered for five minutes before being put into the jars.
To begin, wash and peel your carrots, and chop into "coins" of an even thickness. Pack the carrot slices, either raw or simmered, into the hot jars leaving an inch of head space (that is, one inch between the top of the carrots and the very top of the jar). If desired, add 1/2 teaspoon of canning salt to pints or 1 teaspoon to quarts. Add enough boiling water to the jars to cover the carrots and still leave one inch of head space.
Wipe the rims of the jars with a damp cloth, and apply the lids and rings. (By the way, canning jar manufacturers no longer recommend that lids be heated before applying to jars.) Tighten the rings fingertip-tight. Using the jar lifter, place the jars in your pressure canner. Add water as recommended in your owner's manual, and place the lid on top of the canner.
When the correct time has elapsed, turn off the heat and move the canner carefully off the burner and let the canner cool down naturally. The air vent/cover lock will eventually drop down, and you can then remove the pressure regulator. Wait another ten minutes before you remove the lid of the canner.
Did you grow carrots this year? Do you can them?
My hope is to inspire you, and to encourage your homesteading plans and your dreams of a