My friend, Laura, and I spent the day baking bread and canning carrots. The 25 pound bag I bought yesterday filled 30 pint jars, with a couple carrots leftover for munching on. We canned 17 pints of carrots sticks in orange juice and 13 pints of carrot slices, a few in juice, the rest in water. Before serving, the juice (pineapple juice works well too) can be thickened with a bit of cornstarch to make glazed carrots for an easy sidedish. The slices canned in water are a great addition to soups and stews. Either type can be pureed and used in place of grated raw carrots in carrot cake or muffins.