I’ve been doing a bit of carrot preserving in the past couple of weeks since I harvested 300 (or so) carrots from the garden. There are many ways to preserve carrots. You can can them, dry them, freeze carrot soup, store them in a root cellar, leave them in the ground if the weather is cool enough, or freeze them diced or shredded.
I made some soup to freeze (I got two great recipes from one of my readers, you can find them here). My husband and kids ate half of it right there. I was happy to be able to freeze half of what I made… But a week later my husband warmed it up and ate that too. This reminded me why I usually don’t freeze cooked food… It simply doesn’t make it to the freezer, and if it does, it doesn’t stay there for very long.
I left some carrots for us to eat fresh or cook with, and the rest I shredded, blanched and froze because I make a carrot cake almost every month. I made sure to divide the shredded carrots into portions according to the recipe I am using, so next time I make a carrot cake I only need to defrost a bag, and I am good to go.
Here is How to Freeze Shredded Carrots…
If you are going to use your shredded carrots within three months, you don’t have to blanch them. However, if you are going to leave your carrots in the freezer for a longer period, you will have to blanch them to stop the enzyme action and prevent food poisoning.
So… Bring a large pot of water to a boil.
Now, there are two things to do. First, set a colander in the sink (you can do this before), and second, make an ice water bath in another big bowl and set it next to the sink.
When the two minutes are up, dump the whole pot of boiling water and shredded carrots into the colander. Yes, you can try to fish all the carrots with a slotted spoon but it will take you 15 minutes and by the time you fish the last pieces your shredded carrots will be fully cooked. Yes, you’ll have to reheat water for the next batch, but I think it’s easier than standing next to the pot and trying to fish all the little carrots before they turn into mush.
And the only thing left to do is divide the carrots into zip lock bags. I placed 4 cups in each bag and flattened them inside the bag, so it’s easier to defrost them later. Try to get as much air as you can out of the bag before you close it if you don’t have one of those FoodSaver vacuum machines.
I read somewhere that you can place a straw in the corner of the bag and suck the air out before you seal it. This didn’t work for me so I just did my best to get as much air out as I could. Don’t forget to label the bag before you put it in the freezer. Sometimes frozen things are hard to recognize…
It took a couple of hours to process all the shredded carrots, but I ended up with 10 Zip Lock bags in the freezer.
One more thing to check off the list!
Have a great week,