Round one of two down on preserving carrots. An hour of washing. An hour and a half of peeling and slicing. I managed to turn my canner into a giant steamer with the rack and a colander, to fully cook the carrots without boiling away all of the nutrients. Then into a clean sink of very cold water, into the salad spinner, and into vac bags. Kind of a pain in the ass, but oh well, so is starving if the supply chain gets bumped. Freezing isn’t my fav method but it’s so cold here most of the year I don’t have to worry about losing refrigeration.