Blanching and freezing carrots using the best carrots will preserve that “fresh from the garden” carrot taste that is so welcomed during those cold winter months.
Carrots are just one of many vegetables that you can freeze and serve months later. Freezing carrots helps preserve that “fresh from the garden” taste that is so welcomed during those cold winter months.
Fill a second saucepan half way with water and add the rest of the ingredients. Bring to a rolling boil and cook for 2 minutes then turn down to simmer for another 6 minutes stirring two or three times to dissolve the sugar. Take the heated mixture from the stove and slowly pour over the resting mixture of carrots and onion and leave it to cool to room temperature.
Only The Best Carrots Will Do
Choosing the best carrots will guarantee that locked in garden flavor after freezing. Choose young, firm and tender carrots for freezing. They should be relatively small and narrow, baby carrots if you will. Choosing baby carrots will ensure that each of the carrots is coreless (a coreless carrot will be sweeter and more tender). Small baby type carrots will not need to be sliced, which will help retain all of the flavor and nutrition as well. If you are freezing sliced carrots then choosing a larger carrot is important. Nantes carrots are a good choice due to their uniform girth.
Carrot - To Peel Or Not To Peel? That Is The Question
There are two schools of thought about peeling carrots before freezing carrots. Old timers believe that leaving the skin will retain the most flavor; they may have a point because 90 percent of carrot nutrient is in the skin. Others are concerned about spoilage and prefer to peel carrots entirely so there is little chance for bacteria to be present in the bag. Experts do both; freeze whole unpeeled and peeled for frozen sliced carrots. In both cases, blanching normally takes care of bacteria.
It’s convenient to freeze carrots in several meal size bags instead of one large one. Carrots tend to clump together in frozen blocks, which are hard to separate for one meal. Pack groups of carrots loosely into Ziploc freezer bags. It is important to leave a little room within the bag to prevent freezer burn. It is critical to remove the air from inside the freezer bag. A vacuum sealer works great for this. Label and date each of the bags so you can keep track during the winter. Eat the first ones in, first. Baby whole carrots are best served as a side dish. Leave the sliced carrots for stews, casseroles and soups.