After harvesting, wash the roots and dry them thoroughly.
Trim tops to 1/2 before storing the carrots to maintain root quality during storage.
Carrots will keep for 2 to 4 weeks and can be stored in the refrigerator or a cold, moist cellar.
Do not store carrots with apples. The ethylene produced by ripe apples can cause carrots to taste bitter.
Carrots should be water blanched for 3 minutes or steam blanched for 5 minutes before freezing.
Slice carrots and use a hot pack methods and leave 1 inch of head space if canning. Process in a pressure canner for 25 minutes for pints and 30 minutes for quarts.
RECIPE: ROASTED CARROTS
References
Home Vegetable Gardening in Kentucky. ID-128. University of Kentucky Cooperative Extension Service
Markham, B.L. 2014. The MiniFarmingTM Bible: The Complete Guide to Self-Sufficiency on 1/4 Acre. SkyHorse Publishing. New York, New York.
Rombauer, I.S. M.R. Becker, and E. Becker. 2006. "Roasted Carrots". Joy of Cooking. Scribner. New York, New York. Pg 267.
Shulman, M.R. 2018. Roasted Carrots with Parsley and Thyme. https://cooking.nytimes.com/recipes/1014219-roasted-carrots-with-parsley-and-thyme (accessed 15 June 2018)
Swiader, J.M. and G.W. Ware. 2002. Producing Vegetable Crops, 5th Ed. Interstate Publishers, Inc. Danville, Illinois.
Preheat oven to 400circF. Toss together:
11/2 pounds carrots, peeled and cut into large chunks
Olive or vegetable oil to lightly coat
1/8 teaspoon dried thyme or several sprigs fresh thyme
Oregano, parsley, and garlic are other herbs used in roasting carrots.
Salt and black pepper to taste
Spread the carrots in a single layer on a rimmed baking sheet. Roast until golden and tender, about 1 hour.
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