Freezing carrots instead of canning them is easier and the carrots taste better to me. We have canned when we had more time, but these days we have so little of it, yet we have big harvests of garden vegetables. So we blanch the carrots and then freeze them and then we can enjoy them later on. Do not put raw carrots in the freezer or they will not taste good when you try to use them later on.
After you have pulled your carrots up from the ground, snip the green tops off of them outside in your yard so your kitchen sink does not turn into a mud fest. (My husband brought our carrots in complete with green tops and nasty mud and then tried soaking them in my sink while I was at work. It was a mess. Don't let this happen to you!)
Then hose the carrots down outside to remove a lot of the clumpy dirt. Wrap them in an old towel and bring the carrots inside. Wash them some more in your sink.
Cut the top and bottom off of each carrot and then peel them all. This is quite a job if you have a big harvest of carrots like we did last week. They grew in our greenhouse and there were a ton of them!
Once the carrots are peeled, rinse them again and chop them into bite sized circles or cut them lengthwise into quarters, from three to six inches long.
To blanch, you will need a large pan, a large bowl, a large metal mesh strainer with a handle, a pasta colander, quart-sized Ziploc freezer bags, a clock with a second hand or a timer, ice, and water.
Fill a giant pot with water and bring the water to a boil. Pull out your biggest colander and place it in the sink. Also, place a giant bowl in your sink filled with ice water.
Pull out your mesh metal fruit strainer, the biggest one you have that will fit in your pot of boiling water and fill it with carrots. Plunge it into the boiling water for two minutes. Remove the strainer basket filled with carrots and plunge it into the ice water to cool the carrots off. Then dump them in the colander to drain and fill your strainer with more carrots. Repeat until all carrots are blanched.
Let all of your carrots cool. Then fill Ziploc freezer bags with carrots and seal. Lay them flat on top of each other. Place in your deep freeze. Freezing carrots after blanching will allow them to last for 12 months.
David’s Garden Seeds, gardening is our passion. We provide top quality
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