Freezing Carrots – Chopping, Blanching and Freezing

Carrots are a flexible veggie that can be delighted in fresh in the summer season or prepared from frozen throughout the year. Freeze some at the peak of harvest and you’ll have the ability to enjoy them in soups, stews and as a side meal whenever.

To retain the best flavor over the long term, select the best carrots. The carrots you freeze must be as fresh as possible. If you grow them in your garden, try freezing them shortly after you select them, preferably within 2 hours. Smaller carrots are normally more tender and delicious. Do not utilize carrots that are dry or breaking– they will not hold their taste or texture through the freezing process.

The procedure of freezing includes 3 primary actions: slicing, blanching and chilling, and the actual freezing.

Carrots are best frozen in little pieces, but you can freeze extremely little carrots whole. Peel the carrots and then slice into the wanted shape and size.

Blanching is vital for most vegetables you are preparing to freeze– the enzymes in the veggie, if left uncontrolled, will eventually break down its nutrients and diminish its texture and taste. Blanching destroys the enzymes prior to the vegetables are frozen. Prior to blanching, fill a large bowl with ice and cold water and keep it convenient.

To blanch chopped carrots, add them to a pot of boiling water, about 2/3 complete, and cover. Blanch whole, small carrots for about 5 minutes, and sliced carrots for 2-3 minutes.

Now for that ice water– as quickly as the carrots are done, plunge them in the cold water to guarantee they do not get overcooked. Keep them in the ice water for the same length of time that you blanched them. If you blanched entire, small carrots for 5 minutes, you ought to cool them for 5 minutes.

Drain pipes the carrots and then put them in the bag or container you are using for freezing. If you utilize plastic bags, make sure that they are developed for use in the freezer.

There are two freezing techniques: dry pack and tray pack. With dry packaging, you just position the carrots in your selected container, leaving head area for them to broaden. In stiff containers you ought to leave 1/2″ head space. Fill freezer bags only to within 3″ of the top. To tray pack, place cooled, well-drained carrots in a single layer on a tray and let them freeze prior to packaging. Tray packaging leaves the carrots different instead of frozen in one solid block, which can be much better for measuring when you need them in a dish.

You can keep frozen carrots for about 10 to twelve months.

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