Freezing carrots preserves their nutrients and extends their shelf life. Here's how to do it effectively:
Preparing Carrots for Freezing
First, thoroughly wash your carrots and remove any damaged or spoiled parts. Then, cut them into uniform pieces. The best size depends on your intended use, but common options include:
- Thin slices: Ideal for soups and stews.
- 1/4-inch cubes: Perfect for stir-fries and casseroles.
- Lengthwise strips: Great for adding to salads or other dishes where you want longer carrot pieces.
Blanching Carrots Before Freezing
Blanching is a crucial step to inactivate enzymes that can cause carrots to lose color, flavor, and texture during freezing. This involves briefly boiling the carrots, then immediately cooling them.
- Water Blanching Time: Small whole carrots should be blanched for 5 minutes, diced or sliced carrots for 2 minutes, and lengthwise strips for 2 minutes.
Cooling and Packaging
After blanching, immediately plunge the carrots into a bowl of ice water to stop the cooking process. This rapid cooling is essential to maintain quality. Drain the carrots thoroughly.
Then, package them in freezer-safe bags or containers, leaving about a ½-inch headspace at the top to allow for expansion during freezing. Proper packaging prevents freezer burn.
Freezing
Finally, seal the bags or containers tightly and freeze.
Storing Frozen Carrots
Frozen carrots can be stored for 8-12 months in the freezer while maintaining good quality.
