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Late July- Mid December

Preparing Tips:

Enjoy carrots raw, cooked, stewed, steamed, baked, or dipped in batter and fried.

Storage Tips:

Store washed or unwashed. Leave 1-2 inches of tops on the root. Layer carrots in moist sand or put in large plastic bags with air holes in them. Carrots stored near freezing, humid conditions can keep for up to 6 months.

Nutritional Info:

Contain high levels of beta carotene, vitamin A and a good source of potassium.


Raw Pack: Wash and peel carrots., Leave small carrots whole; slice or dice larger carrots. Fill jars tightly, leaving 1- inch headspace. Add 1 tsp. salt to quarts and 1/2 tsp. to pints. Cover with boiling water, leaving 1- inch headspace.

Hot Pack: Prepare as for raw pack. Cover with boiling water; boil 5 minutes. Fill jars with hot carrots to within 1- inch of top. Add 1 tsp salt to quarts and 1/2 tsp salt to pints. Fill within 1- inch of top with boiling cooking liquid. Process in pressure canner; pints 25 minutes and quarts 30 minutes.


Select tender, smaller carrots. Remove tops, wash and peel. Slice lengthwise., crosswise or dice. Small carrots may be left whole. Water blanch cut carrots for 2 minutes; small whole carrots for 5 minutes. Cool immediately in cold water; drain, package, and freeze.