Freezing Carrots

Susan Reynolds, M.S.

Select young, tender, coreless, medium length carrots. Remove tops, wash and peel. Leave small carrots whole. Cut others into thin slices, ¼-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 ½-inch head space. Seal and freeze.