Perennials & Ornamental Grasses

Freeze carrots - this is how it's done

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If you can expect a rich harvest of carrots, you don't have to use them up in no time. You can also freeze carrots. However, there are some things to consider.

Carrots can be frozen in portions

Especially when you grow carrots in your own garden, you often have a rich harvest and cannot consume the vegetables all at once. You can also freeze your carrots so that the carrots do not come out of your ears at some point and the rest of the family only grimaces because there are always carrots.

Freezing has the advantage of making your carrots last longer. Up to 9 months later you can still enjoy fresh, crispy carrots from your own garden.

It is only important to know that the carrots should be blanched beforehand. You can find out more about this at.

Use only perfect carrots

You can actually use all carrots to freeze them, but they should still be fresh enough. The carrots should not have any bad spots and still be tender, crisp and young. Medium-sized tubers are best for freezing.

You can also freeze the very small baby carrots, but their taste can suffer somewhat from the freezing. Freshly harvested carrots are best suited for freezing. If you cannot freeze straight away, the best thing is to keep the carrots in the fridge for as long as possible.

Preparation of the carrots

Carrots can be frozen with or without a peel. Bundled carrots are particularly suitable for freezing with a peel. It is important that you remove dirt thoroughly under running water and preferably with a brush. You can also easily scrape off the carrots.

If it is not baby carrots, the tubers still have to be crushed. It is best to cut the carrots into slices, but cubes or pens are also possible. In any case, the end pieces are removed.

Blanch carrots

Now it is time to blanch because certain enzymes are destroyed, so that the shelf life is extended. Since ice water is needed to quench the carrots, put a few ice cubes in a large bowl and fill them with cold water. Fill a large saucepan two-thirds with water and bring to a boil.

As soon as it starts boiling, the carrots are added for two minutes. If you want to blanch baby carrots, you should increase the cooking time to five minutes. At the end of the time, the carrots are poured through a sieve and immediately placed in the ice water. Leave the carrots in the bowl of ice water for around two minutes; baby carrots need another five minutes to cool down.

Freeze carrots

After blanching, drain the vegetables and let them dry well for a few minutes. If you later want to remove the carrots from the container in portions, you should let the carrots freeze briefly so that they do not stick together later.

Spread the pieces in a layer on a baking sheet. Make sure they don't touch each other. Now place the baking sheet with the carrot pieces in the freezer for one to two hours. If you freeze them in smaller portions anyway, you can skip this step.

To freeze, fill the carrots in special freezer bags or a plastic container that is suitable for freezing. If you prefer to use containers, then you should not fill them to the brim. There should be a little more than an inch of space here. After filling, you must remove as much air as possible from a freezer bag before it is tightly closed. The bag or container is then given the current date so that you can estimate the shelf life of the vegetables.

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