Carla Schwan, Extension food safety specialist and assistant professor in the College of Family and Consumer Sciences’ nutritional sciences department, spoke with Martha Stewart about how to properly freeze carrots and keep them fresh for months.
The key is blanching the carrots before freezing them. This involves submerging the carrots in boiling water for a short time before placing them in ice water.
“Blanching is important because it slows or stops the action of enzymes, which cause loss of flavor, color and texture,” Schwan said. “Blanching cleanses the surface of dirt and organisms, brightens the color, and helps retard loss of vitamins. Blanching also wilts or softens vegetables and makes them easier to pack.”
When kept at 0 degrees Fahrenheit, vegetables are safe to eat for up to eight to 12 months.
“For best quality, consumers are encouraged to use them within a shorter time frame,” said Schwan. “After this period, the food should still be safe to eat, though the quality may decline.”
One common mistake to avoid is placing too much unfrozen product in the freezer at once, which leads to a long, slow freeze and poor quality.
“Generally, the recommendation is 2 to 3 pounds of food to each cubic foot of freezer space per 24 hours,” Schwan said. “Always check your freezer manual for more specific information on the maximum number of cubic feet of unfrozen product that can be frozen at one time.”