3 Ways to Freeze Carrots

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3 Ways to Freeze Carrots
3 Ways to Freeze Carrots
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If you have more carrots than you can use in the short term, consider freezing them to make a store that lasts longer. To freeze carrots, you need to chop and boil them to get rid of any potentially harmful bacteria before finally putting them in the freezer. Learn how to do it by following these steps.

Steps

Method 1 of 3: Preparing the carrots

Step 1. Use good carrots

Choose fresh and new carrots, soft and free of any stains.

  • Medium sized carrots generally work best. Pickled carrots as small do not retain their flavor as well during the freezing process, but technically they can also be used.
  • If possible, select carrots that have just been picked. Refrigerate carrots that cannot be frozen immediately.
  • Do not use cut or dried carrots.

Step 2. Wash the carrots

Rinse or rub carrots under running water to remove dirt.

  • If you're using carrots picked from your own garden, you'll probably need to scrub them with a vegetable brush to get rid of the dirt.
  • If you're using carrots bought from a grocery store, rinsing them under cold or warm running water is all it takes to clean them.

Step 3. Chop the carrots into smaller pieces

Use a knife to cut carrots into 0.5 cm “coins”.

  • Use a vegetable peeler to scrape the outer layer of the carrot, revealing the bright orange “body” of the carrot from behind.
  • Trim the ends. Use a knife to cut about 0.5 cm from both ends. Discard.
  • Cut the remaining carrot into 0.5 cm coins. You can also cut carrots into thin slices or other small pieces, but cutting them into coins is usually easier.
  • If you decide to use small carrots, you don't need to cut them.

Method 2 of 3: Boiling Carrots

Step 1. Boil water in a large pot

Fill approximately 2/3 of the pot with water and bring to a boil at high temperature.

  • The water needs to come to a strong boil.
  • If you don't have a pot big enough to hold all the carrot pieces, work in pieces. Finish the boiling process of each part before starting the next one.
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Step 2. Prepare a large bowl of ice water

The bowl should be the same size as the pot of boiling water. Add at least one ice tray to the bowl, approximately 12 cubes. Then fill 2/3 of the bowl with ice water.

  • It's important that the ice water is ready before you start the boiling process on your carrots.
  • If you're doing it in chunks, you may need to add more ice over time if you notice it's starting to melt.

Step 3. Blanch the carrots in boiling water

Transfer the prepared carrots to boiling water and cook them quickly.

  • Sliced ​​carrots should only take 2 minutes to make. Whole small carrots will be ready in about 5 minutes.
  • Boiling removes some natural bacteria and enzymes from carrots, preventing them from changing color and losing flavor and nutritional value.
  • You can safely reuse boiling water up to 5 times. As water evaporates over time, add more when convenient.

Step 4. Transfer the carrots to the bowl of ice and water

After scalding the carrots, use a slotted spoon to remove them from the pan and place them in the container with water and ice.

  • Leave the carrots in ice water for the same amount of time as they were in the pot boiling. In general, this means that chopped carrots need to be cooled for 2 minutes, while whole small carrots need to be cooled for 5.
  • Cooling the carrots is essential as it interrupts the cooking process. The goal is not to let the carrots cook completely.

Step 5. Drain the carrots

Transfer the carrots to a strainer and allow them to drain for several minutes.

Alternatively, you can remove them from the water with a slotted spoon and place them on a few layers of paper towels

Method 3 of 3: Freezing the Carrots

Step 1. Spread the carrots into a shape

Place the carrots in the pan in a single layer. Don't allow them to touch or get on top of each other.

  • Carrots that are too close together will stick together when frozen. This step is done for the sole purpose of preventing the carrots from sticking together, making the job of removing and thawing easier.
  • If you don't have enough room in the pan for all the carrots, use more than one pan or do this step in parts.

Step 2. Pre-freeze the carrots

Place the carrot tin in the freezer for 1 or 2 hours or until the carrots are completely frozen.

  • Pre-freezing carrots is an optional step. If you plan on using an entire bag of frozen carrots at once, you don't necessarily need to freeze the carrots individually. If you don't plan on using the whole serving at once, pre-freezing the carrots prevents them from sticking together.
  • Carrots will be completely frozen when you can't break them or cut them with a knife.

Step 3. Transfer the carrots to a container that can be placed in the freezer

Remove the carrots from the tin with a spatula and transfer them to a plastic container or freezer bag.

  • If using a plastic container, leave a space of at least 1.25 cm between the carrots and the top of the container. Food expands when frozen, and the extra space will allow the carrots to grow as much as they need.
  • If using a plastic bag, get as much air out of it as you can before closing it. Use a vacuum sealer if you have one.
  • Glass containers are not recommended as they tend to break after some time in the freezer.
  • Label the container with the current date so that you will know in the future how long it has been since the carrots were frozen.

Step 4. Freeze until you want to use

Carrots will stay good for up to 9 months in the freezer.

  • Carrots will last up to 14 months if you can freeze them in vacuum-sealed plastic bags.
  • Frozen carrots are more suitable for cooked dishes than raw.

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