Freezing Carrots
General preservation or storage guidance
Young carrots are peeled and blanched before freezing; blanching time differs for whole roots and cut pieces.
Method
- Choose young, tender, medium-sized carrots without a woody core. Remove the tops, wash and peel. Leave small carrots whole; cut larger ones into thin slices, 6 mm dice or lengthwise strips.
- Bring a large pan of water to a vigorous boil. Blanch small whole carrots for 5 minutes; blanch sliced, diced or lengthwise-cut carrots for 2 minutes. Start timing when the water returns to the boil.
- Cool immediately in cold water for about as long as blanching, then drain thoroughly.
- Pack into freezer-safe containers, leaving about 1 cm expansion space, or open-freeze on a tray before bagging. Remove excess air, seal and label.
- Freeze promptly. Cook from frozen in soups, stews or boiling water; do not refreeze once thawed.
Storage
Freezer at −18°C or colder · Keep continuously frozen; quality declines gradually
Sources and scope
- Freezing Carrots — National Center for Home Food Preservation
Method-specific source recorded in the prior content audit
Fresh Storage for Carrots
General preservation or storage guidance
Carrots keep better for short-term use when their leafy tops are removed and the roots are chilled before they lose moisture.
Method
- Choose firm, uncracked carrots and set aside bruised or split roots for immediate cooking.
- Twist or cut off the leafy tops close to the crown; the leaves draw moisture from the roots. Brush away loose soil, but leave the roots unwashed until use.
- Place the roots in a breathable bag or covered container in the refrigerator. Keep them separate from fruit that may taint them.
- Check regularly for softening or mould and remove any deteriorating roots. Avoid sealing wet carrots in an airtight container where condensation can collect.
- Rinse and scrub or peel the carrots just before preparing them.
Storage
Refrigerator in a breathable bag or covered container · Use while firm; inspect regularly
Sources and scope
- Root Vegetables Storing — Royal Horticultural Society
Method-specific source recorded in the prior content audit