How to freeze carrots without blanching them?

When we speak about freezing carrots we mean raw carrots, as it is the most natural way to preserve them. For freezing them without blanching, first peel them, cut them into pieces and then put them in a freezer bag, pushing out the air. When carrot chunks become frozen, they will be perfectly ready to be eaten raw.

How to keep carrots from freezing in water?

The best way to store carrots is to peel them and cut them into thin slices or small chunks. You can store carrot slices in airtight storage containers in the refrigerator for up to two weeks or in the freezer for up to three months.

How to keep carrots from freezing in water and sugar?

When you put carrots in water, it not only helps them to keep their color but also stops them from freezing. If you prefer carrot juice to water, you can also add carrot juice to your carrot slurry (see below). Carrots also benefit from some sugar. Just add a teaspoon of sugar to your carrot slurry and let it sit for about an hour. Carrots freeze better when they are “sweetened”.

How to freeze carrots without blanching them in water?

Many people blanch carrots before freezing them. This damages the cells in the carrot and allows the carrot to convert to a crystallized state. However, by simply removing the carrot’s top, the carrot’s natural enzymes are still present and allow the carrot to retain some of its natural sweetness. When carrot tops are removed, the carrot does not convert to a crystallized state. However, the freezing process is usually done in batches so the carrots are thawed before consuming or using them

How to keep carrots from freezing without blanching them?

To prevent carrot freezing without blanching them, place carrot slices in a zip-top bag or plastic container with a few inches of water, then seal the bag or cover the container. Let the carrots sit in the refrigerator for at least 24 hours. Storing them in the refrigerator will allow the moisture to freeze and form a protective layer around the carrot. Carrots stored this way can still be incorporated into soups and stews, but they will not be tender.