Dehydrated Diced Carrots Emergency Food Supply, 216 Servings, 25 Year Shelf Life, Great for Cooking, Baking, and Snacks - Dehydrated Meals, Survival Food Camping Essentials Can

Perfect! Saves me a lot of time. Just scoop out and move on. Texture looks good, and tastes just the same as fresh. Great price for the amount in can. Vacuum sealed into canning jars for future use.

Not exactly "diced", but close enough. They come back well from dehydration. Shelf stable, of course. Good flavor, pairs well with early peas. Bought these because I can't find diced carrots in the stores.

Do they taste like fresh? Not bad. I was very surprised! Definitely better than grocery store canned. I cooked them like I do fresh carrots ( cover with water , boil till al dente, butter salt and pepper . I have only tried them this way. They are diced so the bits are smaller. I will be just soaking them and trying them in recipes next.

These are awesome to have on hand. The dehydrated veggies like the carrots are excellent to add to soups and stews. I decided to try these since produce prices are outrageous and it seems that the produce goes bad faster, even refrigerated. I definitely recommend these, as a good addition to your pantry.

Good but super thinly sliced, even more so than I expected

Bright color, quick rehydration & delicious flavor carrot bits! These carrots are a pantry staple in my house. I use them constantly in my cooking, especially soups & casseroles. Very fresh & flavorful for dried vegetable & super easy to cook with!

This was my first purchase of these carrot dices. I have used them in a couple soups, stews, chili, and now have added them to a batch of mac and cheese. The taste is bright and fresh even amongst other flavors, and the texture of the pieces is pleasantly firm and fresh (not mushy). I am so glad that I gave these a try, and you get A LOT for your buck. A cheap and easy way to add some nutrition, flavor and color to home cooked meals. Usage: If I know that a soup or stew is going to simmer for a bit, I add the freeze dried veggies directly into the pot - you may need to add a bit of extra water to compensate what they will absorb. If I'm adding the veggies to an already cooked dish (like mac and cheese) I presoak them in a dish with boiling water for at least an hour prior. I use a glass food storage container and snap the lid on., then drain out any excess water (observe safe food handling and don't let sit for more than two hours). If you use freeze dried ingredients often, it is handy to have an electric kettle that boils water quickly.

Good for easy meals between shopping trips or on busy days. Pieces are smaller than I’d prefer but I’ll accept that trade off for the labor savings. Works best in soups n stews, instant pot meals, etc. I alternate between using these and chopping baby carrots in my chopper. Gave up on regular carrots that need peeling, because I know I’ll procrastinate…sometimes it’s best to know yourself well😊