How to Blanch and Freeze Carrots
Our backyard garden is doing really well this year and I’m pretty happy with all of the things that we’ve been harvesting. Just last week I harvested the majority of our carrots and needed to prepare them for freezing. Once they’re properly frozen, they will keep for up to 1 year.
How to Blanch and Freeze Carrots
Step 1: You want to cut the top and bottoms off of each carrot. Rinse them underneath cool running water. I like to use a vegetable brush to get all of the dirt and grime off them. Continue rinsing them until they’re clean. I then lay them out onto a towel.
Step 2: Some people will use a vegetable peeler to remove the skin. If the skin looks really good, I will skip that step. If needed, I will use the veggie peeler to remove just a thin layer of skin. You can do it or completely omit that step. You will then want to slice your carrots into 1/4″ thick rounds.
Step 3: Bring water in a saucepan or stock pot to a full rolling boil. Place the rounds into the boiling water and boil for 2 complete minutes. This will kill any bacteria and will prepare them for the freezing process.
Step 4: I fill a large bowl with cold water and about a dozen ice cubes. Drain water out of the saucepan. Pour the rounds into a colander that is sitting inside the large bowl with cold water and ice cubes. Let them sit in that icy cold water for 1 minute and then start running cold tap water on top for an additional 3-4 minutes or until the rounds are completely cooled. You need to do this step to immediately stop the cooking process.
Step 5: Let the rounds sit in the colander for an additional 5-8 minutes to allow all of the water to drain away and to drip off. I like them as dry as possible, so that they don’t get freezer-crystals during the freezing process. If necessary, I will blot them dry with a few paper towels.
Step 6: I like to measure out my rounds into 2-cup portions and place them into my zipper-close freezer bags. Before sealing them up, purge out all of the air, zipper close. Use a Sharpie Marker to label and date your bags. Place them immediately into your freezer.
A Few Tips: Over the years I’ve learned that when it comes to freezing your food, it’s best to use high-quality, name brand freezer storage bags. I’ve tried some of the cheap, thin brands from the discount store and I usually earn up with freezer burn or punctures in my bags.
When working with carrots you always want to use freshly harvested carrots. Never use dried-out, limp or diseased ones! You want the nicest and freshest quality as possible. If purchasing from the grocery store or farmer’s market, you want to store them in your refrigerator for no longer than 3 days before you need to get them into the freezer.
Looking to freeze cauliflower? You can check out our blog post on How to Blanch and Freeze Cauliflower for that information.
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