I usually realize just how delicious homegrown carrots are when we run out of them, so we try to grow and preserve as much as we can. Carrots keep well in bags in the fridge for about 3 months. They also keep well in the ground covered for winter. See how to grow winter carrots.
Carrots also freeze well. However, I do not care much for blanched, frozen, and reheated carrots. So I tried just to chop and freeze them raw for a recipe. They turned out to be so good that I started to freeze chopped carrots regularly.
It is very easy to do; my daughter and I only needed about an hour to chop and freeze 17 pounds of carrots. And the good part is that they are all ready for recipes – baking or cooking.
2. Clean the carrots thoroughly, since they are fresh from the garden they do not need to be peeled.
3. Cut them in smaller pieces and weigh them. We made 1 pound (3 cups) portions. That is the amount needed for the carrot cake and a few other recipes we love.
4. Use a food processor to chop the carrots. This is a great way if you want to make a carrot cake or morning glory muffins.
Grated carrots are great for soups and casseroles where you want nicer looking carrots. It works just as well as the chopped carrots. We use a Grate & Slice Set to grate the carrots.
5. Put the chopped carrots in a freezer bag and flatten them, then roll the bag to get most of the air out and close the bag. No, you do not need to blanch them, they keep well without. The flat bags take very little freezer space and make it easy to break up a portion of the frozen chopped carrots as needed.
6. Finally, label and freeze them.
What is your favorite way of preserving carrots? Read more about carrots here.