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This article was co-written by Jennifer Levasseur. Jennifer Levasseur is the personal chef and owner of The Happy Cuisiniere in Breckenridge, Cporado. She has over 12 years of experience in the culinary field and specializes in mountain cuisine and contemporary rustic cuisine. In addition, she can prepare dishes and adjust the menu to suit different diets, such as gluten-free, dairy-free, vegetarian, vegan, fish and greens only. In addition to a bachelor’s degree in Marketing and Management from the University of Houston, Chef Jennifer holds degrees in Culinary Arts and Baking Arts from Houston Community College.
There are 12 references cited in this article that you can view at the bottom of the page.
This article has been viewed 7,690 times.
If you have a lot of carrots that won’t be eaten in a short time, you can consider freezing them for long-term use. You must cut and blanch in boiling water to kill harmful bacteria before you put it in the freezer. Luckily the process is pretty easy, and soon you’ll have carrots to freeze!
Steps
Prepare carrots for freezing
- Medium length carrots are usually the best. “baby” carrots are a small variety and don’t retain much of their flavor during freezing, but they can technically be frozen. [2] X Research Source
- If possible, choose freshly harvested carrots. If freezing cannot be done immediately after harvest, you should store it in the refrigerator until it is ready to freeze.
- Do not use wilted or dried carrots.
- If it’s carrots harvested in your home garden, you may need to use a vegetable brush to scrub the soil away.
- If using store-bought carrots, you can wash them under cold or lukewarm water.
- Use a vegetable peeler to peel off the outer skin, revealing the bright orange interior underneath.
- Cut off the two ends of the carrot. Use a knife to cut about 0.5 cm from the ends of the carrot and discard.
- Cut the rest of the carrot into 0.5cm chunks. You can also cut carrots into long thin strips or small pieces, but slicing in circles is usually easiest.
- No need to chop baby carrots
Blanch carrots
- The water needs to reach a strong boiling point.
- If you don’t have a pot large enough to blanch the carrots, blanch them in batches. Finish blanching one batch at a time before starting the next batch.
- Be sure to have a bowl of ice water ready before you begin the blanching process.
- If blanching multiple batches, you may need to add more ice if the first batch begins to melt.
- Sliced carrots should only blanch for 2 minutes, whole baby carrots will take 5 minutes. [6] X Research Sources
- The blanching process inhibits certain enzymes and bacteria in the carrots, thereby preventing the carrots from discoloring, losing flavor or losing their nutritional value.
- The carrot blanching water can be reused up to 5 times, but after a while you may have to add more hot water to the pot.
- Soak carrots in ice water as long as blanching in boiling water. Generally, sliced carrots need to cool for 2 minutes and baby carrots need to cool for 5 minutes.
- Cooling the carrots is essential as it will prevent the carrots from ripening further. You should not let carrots ripen thoroughly.
- You can also use a spatula with holes to scoop out the carrots and place on several layers of clean paper towels to dry.
Frozen carrots
- If stacked, carrots will stick together when frozen. This step is intended to prevent the carrots from sticking together in the freezer, making it easier to measure and defrost later.
- If the baking tray doesn’t have enough room to spread all the carrots, you can use multiple baking trays or make batches.
- This step is not required. If you plan to use a whole bag or can of carrots at once, you don’t necessarily need to separate individual chunks of carrots to freeze. But if you don’t want to use the entire batch at once, the pre-freezing step will help prevent the carrots from sticking together when stored in the freezer for a long time.
- Once the carrots are frozen, they cannot be broken or cut with a knife.
- If using a plastic container, be sure to leave 1cm space above the carrot and the top of the box. [10] X Trusted Source National Center for Home Food Preservation Go to the source Food will expand as it freezes and the space above the can will allow the carrots to expand.
- If using a plastic bag, be sure to squeeze out as much air as possible before sealing the bag. Use a vacuum cleaner if available.
- Glass containers are not recommended as they often crack and break when placed in the freezer.
- Put the freeze date on the label on the outside of the box so you know later how long the carrots have been frozen.
- If you use vacuum bags and deep freeze, carrots will usually keep for 14 months without loss of quality.
- Frozen carrots are better for cooking than raw.
Things you need
- Vegetable scrub brush
- Kitchen knife
- Vegetable knife
- Pan or pot
- Pot
- Spoon with hole
- Baskets
- Tissue
- Baking tray
- Box or bag that can be used in the freezer
- Labels
- Markers
This article was co-written by Jennifer Levasseur. Jennifer Levasseur is the personal chef and owner of The Happy Cuisiniere in Breckenridge, Cporado. She has over 12 years of experience in the culinary field and specializes in mountain cuisine and contemporary rustic cuisine. In addition, she can prepare dishes and adjust the menu to suit different diets, such as gluten-free, dairy-free, vegetarian, vegan, fish and greens only. In addition to a bachelor’s degree in Marketing and Management from the University of Houston, Chef Jennifer holds degrees in Culinary Arts and Baking Arts from Houston Community College.
There are 12 references cited in this article that you can view at the bottom of the page.
This article has been viewed 7,690 times.
If you have a lot of carrots that won’t be eaten in a short time, you can consider freezing them for long-term use. You must cut and blanch in boiling water to kill harmful bacteria before you put it in the freezer. Luckily the process is pretty easy, and soon you’ll have carrots to freeze!
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