How to Freeze Carrots
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5
How to Freeze Carrots
Description
This freezing method involves preparing carrots by blanching them in salted boiling water, which partially cooks and brightens their color. The carrots are then immediately cooled in an ice water bath to stop the cooking process, preserving their texture and taste once frozen. Drying the carrots thoroughly after cooling helps prevent excess moisture, which can cause freezer burn or clumping together in bags.
The instructions emphasize working with small batches during blanching to maintain boiling temperature consistently, resulting in proper heat treatment. Once dried, carrots are placed into freezer bags with air removed to reduce oxidation and space usage. Labeling the bags before filling helps with organization.
Following this process means the carrots will keep their quality in the freezer and can later be used in cooked dishes without significant texture loss. Attention to preparation steps ensures a reliable frozen vegetable supply.
Additional notes recommend gathering tools and ingredients before starting to maintain workflow efficiency, avoiding ice melting before use, and arranging frozen bags flat in the freezer for even freezing and space saving.
Ingredients
- 2 tbs kosher salt
- 1 lb carrot
Instructions
- Put a large stock pot of 4 quarts of water on to boil over high heat on the stove top. Add salt to the water
- While waiting for the water to heat, gather your other supplies. Place a large bowl in the sink with 1 Quart of water in it. Do not add the ice until just before adding carrots to the boiling water.
- When water comes to a boil, reduce heat to medium so that water is at a hard simmer.
- Add ice to the bowl of water in the sink.
- Add your carrots to the boiling water quickly using tongs or other tool. Only add a few pieces to the water at a time so that the water does not lose its boil
- Allow the vegetables to stay in the water just long enough to begin to change colors. You'll notice the color brightens.
- Remove the carrots and plunge immediately into the ice water bath. Allow to soak there for 2-3 minutes.
- Remove the vegetables to a paper towel lined tray to dry.
- Use the paper towel to squeeze the carrots gently and remove as much water as possible. Then lay the carrots out onto a baking sheet lined with parchment paper. Do not allow the pieces to touch each other. Freeze for 2-6 hours.
- Once frozen, measure quantities into resealable plastic bag. Squeeze as much air as possible from the bag and seal. Label the bag and place into the freezer.
Notes
- Prepare all equipment and ingredients before starting to maintain a smooth freezing process.
- Add ice to the cooling water only when ready to plunge carrots, preserving ice for effective cooling.
- Blanch carrots in small batches to keep water boiling and ensure proper cooking.
- After cooling, drain and dry carrots thoroughly to prevent freezer burn and clumping.
- Remove as much air as possible from freezer bags before sealing to maintain quality.
- Label bags before filling to keep organized.
- Spread frozen bags flat in the freezer for even freezing and to save space.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 15 kcal
% Daily Value*
| Calories | 15kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 1410mg | 59% |
| Potassium | 143mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 283IU | 6% |
| Vitamin C | 40mg | 44% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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