Content
- Freeze carrots - this is how it works with the icy cooling
- Suitable carrots
- Raw, blanched or cooked?
- Clean carrots and prepare
- Blanch carrots for a short time
- Tips
- Shock freezing and freezing
- durability
- Conclusion for fast readers
Carrots are briefly blanched before freezing
Freeze carrots - this is how it works with the icy cooling
They are usually all sown at once and are therefore ripe in short intervals. There is not much time left for the harvest and consumption of carrots. But where with so many orange roots at the same time? Eat a portion, freeze the rest.
Suitable carrots
Carrots can be stored for a long time after harvest. That's why roots from the supermarket are rarely harvest fresh. But every day they spend outside the earth gnaws at the quality. These old carrots are not recommended for the freezer.
Freeze only freshly picked carrots from your own garden. You can also freeze leftover carrots as long as they are flawless and crunchy. You should have no foul spots or even mold.
Raw, blanched or cooked?
No choice is necessary here, because all three variants are possible. Raw food is the fastest, blanching extends the shelf life and ready-cooked carrots can be thawed faster.
Choose the procedure that best meets your needs. You are also welcome to use all three options if required.
Clean carrots and prepare
Carrots often adhere to fine particles of earth and should always be cleaned under running water. Previously, any existing green is removed.
As a next step, the peeling and chopping of the carrots are still waiting for smaller pieces. Both are not a prerequisite for the successful freezing of carrots, but proves to be practical. In the frozen state, both are more difficult to accomplish.
Blanch carrots for a short time
Peeled and shredded pieces of carrot can survive frosty temperatures for longer without damage, if they are briefly blanched beforehand.
- Fill in a large pot with plenty of water and bring to a boil. Add a portion of carrots and cook over medium heat for about three minutes. Quickly cool the blanched pieces by placing them in ice water for about two minutes. Drain the carrots in a sieve.
Tips
For carrot soup you can now cook the carrot pieces and freeze them as a Mus. This saves time during later preparation.
Shock freezing and freezing
Cooled carrots can be placed directly in tight-fitting freezer containers and frozen or previously flash-frozen. In shock freezing, a thin layer of ice forms around each piece, preventing it from clumping together later.
However, in order for this protective layer to form, the pieces must not touch each other during freezing. This works best when placed on a flat tray for about two hours in the freezer.
Once the carrots are frozen, they are placed in containers and stored sealed.
durability
Blanched carrot pieces last for nine months. They are deep-frozen in boiling liquid. Unblanched pieces and mus should be consumed within three months.