I really wanted butter carrots but finding canned carrots in Korea seems really hard. Fresh carrots are all over the place so I began to wonder, "What makes canned carrots soft and tender?" It turns out if you slice them and boil them for ten minutes drain off the water and pour a little melted butter and salt on them you have something that's even better than the canned product. I bet Becky and I are going to be eating a lot more soft and tender carrots now that I have figured this one out.