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Freezing Carrots


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Freezing Carrots



Carrots

Preparation - Select young, tender, coreless, medium length carrots. Remove tops, wash and peel. Leave small carrots whole. Cut others into thin slices, 1/4-inch cubes or lengthwise strips.

Water blanch small whole carrots 5 minutes, diced or sliced 2 minutes and lengthwise strips 2 minutes.

Cool promptly, drain and package, leaving 1/2-inch headspace. Seal and freeze.

Headspace to Allow Between Packed Food and Closure


Type of Pack Container with
wide top opening
Container with
narrow top opening
Pint Quart Pint Quart
Liquid Pack* 1/2 inch 1 inch 3/4 inch 1-1/2 inch
Dry Pack** 1/2 inch 1/2 inch 1/2 inch 1/2 inch
Juices 1/2 inch 1 inch 1-1/2 inch 1-1/2 inch

*Fruit packed in juice, sugar, syrup or water; crushed or pureed fruit.

**Fruit or vegetable packed without added sugar or liquid.




General Information on Freezing * Blanching Vegetables * Apples * Apricots * Artichokes * Asparagus * Avocados * Bacon * Bananas * Beans: Green, Snap, or Wax *

Beans: Lima * Beans: Butter or Pinto * Beets * Blackberries or Dewberries * Blueberries or Huckleberries * Broccoli * Brussels Sprouts * Butter * Cabbage or Chinese Cabbage * Carrots * Cauliflower * Celery * Cheese *

Cherries: Sour * Cherries: Sweet * Citrus Fruits * Clams * Crab * Fresh Coconut * Corn * Cranberries * Currants * Dates * Eggplant *

Eggs * Figs * Fish * Gooseberries * Grapes * Grapes: Muscadine * Greens (including Spinach) * Garlic in Oil * Guavas * Fresh Herbs *

Ice Cream * Kohlrabi * Lemon Curd, Freezer * Lobster * Loquats * Mayhaw Juice * Meats * Mangos * Melons * Mushrooms * Okra *

Onions * Oysters * Edible Pea Pods * Blackeye or Field Peas * Green Peas * Peaches or Nectarines * Pears * Bell or Sweet Peppers * Hot Peppers * Persimmons * Pesto * Pimentos *

Pineapples * Poultry and Game Birds * Plums * Pomegranates * Prepared Foods * New Irish Potatoes * Sweet Potatoes * Pumpkin * Raspberries * Rhubarb * Rutabagas *

Scallops * Shrimp * Sour Cream * Spinach * Chayote Squash * Summer Squash * Winter Squash * Strawberries * Tomatoes *

Green Tomatoes * Turnips or Parsnips * Whipped Cream * Zucchini

These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.