Storing Carrots For Winter – How To Store Carrots In The Ground
How To Store Carrots Without Refrigerator:
The first thing to do when storing carrots is to remove them from their original packaging. You may have noticed that some packages are sealed with plastic wrap or even wax paper. These types of containers will not keep your food fresh and they won’t last very long either!
Instead, you want to use something like a Ziploc bag. They’re inexpensive and reusable. A Ziploc bag is made up of two layers of material; one layer is a plastic film (or liner) which traps air while the other layer contains the contents of the package.
When you open it, all that’s inside is air and ready to eat!
You can also freeze your carrots if you’d rather not deal with them right away. Place them in a ziplock baggie and place it into the freezer. Once frozen, you’ll need to thaw out before eating.
How To Store Carrots In The Garden:
Carrot seeds are often used in salads and soups. If you don’t mind waiting until springtime to enjoy these nutritious fruits, then there is no harm in keeping them stored for later use. Always add a little bit of shredded lettuce to each container.
This will keep the carrots fresh for up to three weeks.
If you’ve got a lot of carrots to store, you may want to consider building a root cellar (or “cave”) for long-term storage. Perhaps you may even wish to use this area for other types of produce as well. Be creative and think outside of the box!
Before long, you will be enjoying the fruits of your labor and all without any nasty pesticides. This is a great way to save money on food expenses and enjoy healthier eating habits at the same time!
How To Store Carrots In The Freezer:
Before you can even begin storing carrots in the freezer, you need to wash and prepare them for freezing. This means that you should wash the dirt off of them and trim away any green parts at the top. You’ll want to store them in an airtight container or a freezer bag.
Cooking and freezing your own food is a great way to save money on your grocery bill. If you prefer to have your vegetables fresh, then go ahead and freeze them as quickly as possible. This will prevent the loss of flavor and nutrients.
How To Store Carrots In The Refrigerator:
Carrots can be stored in the refrigerator for up to one week. You should keep them in a container with a tightly fitting lid. Never let the carrot tops to come into contact with the other vegetables or fruits in the fridge.
How To Store Carrots In The Cupboard:
Carrots can be stored in the cupboard for one month. If you store them in a brown paper bag, make sure to add a few holes to allow for adequate air flow. You may also wish to add a paper towel to the bag to help reduce moisture.
The next time that you need a snack, instead of reaching for that bag of chips or expensive candy bar, grab a carrot! You’ll be glad you did!
How To Store Carrots On The Counter:
Carrots can be stored on the counter for up to one week. If you prefer, you may also store them in the fridge.
How To Store Carrots In The Pantry:
Carrots can be stored in the pantry for up to four months.
How To Store Carrots In The Freezer:
Carrots can be stored in the freezer for up to one year.
How To Freeze Carrots:
Wash and peel the carrots, then cut them into sticks that are approximately 1/2-inch thick. Blanch the carrot sticks in boiling water or steam them until they are crisp-tender. Immediately submerge the carrot sticks in cold water to stop the cooking process.
Drain the carrot sticks and pat them dry with a clean towel. Arrange the carrot sticks in a single layer on a tray or cookie sheet and place it in the freezer until the carrots are frozen. Once the carrots are frozen, use a spatula to scoop the carrots from the tray and place them into a freezer bag for storage.
Tips For Using Frozen Carrots:
Frozen carrots are perfect for use in casseroles, soups, and stews. You can also use them in place of fresh carrots in any recipe. No one will notice the difference!
Frozen carrots can be used in many recipes in place of fresh carrots.
Frozen carrots are a convenient snack for busy folks. Just be sure to only eat them frozen, never thaw and eat them.
Frozen carrots are an ideal “base” on which to build other flavors. Carrots are a great addition to beef or chicken dishes (especially stir fries). They can also be grated and added to bread mixes or baked goods for flavor and moisture.
Frozen carrots can be used to make soup or stew, just chop them up and add them to your favorite recipe.
Frozen carrots can be eaten raw from the freezer as a snack. No need to thaw!
More Frozen Food Tips:
Frozen vegetables are a great way to add nutrients to your meals without adding a lot of calories. Most frozen vegetables are blanched before they’re frozen which protects the nutritional value and allows you to eat them without cooking them first.
Frozen food often costs less than its fresh counterpart. When buying frozen foods, make sure that there are no ice crystals present. These crystals water down the food and will make it less appetizing.
Also, make sure that the package is sealed airtight.
Frozen foods will keep their vitamin content for a longer period of time if they are frozen in season (i.e., blueberries in the summer and fall, pumpkins in the fall, etc.).
Make sure that your freezer is set to zero degrees before you store your frozen foods in it. If it’s not cold enough, the foods can become unhealthily contaminated with bacteria.
While some foods can be frozen with success, like mashed potatoes and cooked pasta, some other foods just don’t freeze well. Eggs, for example, become solid, gray, and slimy when frozen. Another food that doesn’t freeze well is cream – it separates into butter and liquid when thawed.
Never re-freeze food that has begun to thaw. Most foods should only be thawed in the refrigerator, but meat and poultry can be thawed in a bowl of cold water. If you’re unsure of a specific food item, follow the package directions or thaw it in the fridge.
When freezing vegetables, most can simply be blanched and then frozen without any other preparation. Root vegetables like carrots and beets should be cooked first, and then frozen. Blanch the vegetables in boiling water or steam them until they are crisp-tender.
Immediately submerge the vegetables in cold water to stop the cooking process. Drain the vegetables and pat them dry with a clean towel. Package the vegetables into air-tight containers, leaving a one-inch layer of space at the top to allow for expansion.
When you’re ready to thaw the food, seek out the container that has the food and place it in the refrigerator the day before you need it (if thawing overnight). This is especially important for larger items like a frozen turkey.
Meat and poultry can be thawed in the microwave, but it must be cooked immediately after thawing. Thaw small cuts of meat in a cup of water (add a few ice cubes if needed) for around ten minutes. Larger cuts like a whole turkey will take a couple of hours to thaw.
Place the meat in a glass baking dish to prevent any mishaps with an uneven thaw. Cook immediately after thawing – do not refreeze meat.
If you need to thaw your food more quickly, you can submerge the frozen package in cold tap water. Change the water every 30 minutes until the item is completely thawed.
It’s important to note that some foods should never be refrozen once they have been thawed. These include:
Meat and Poultry
Vegetables (excluding root vegetables)
Once you’ve mastered the art of the freezer, you’ll never waste food again. Make sure to plan your grocery trips so that you’ll be able to eat everything before it spoils. Cook once, eat twice – or even thrice – with these simple tips and tricks.
Do your parents still have that old chest freezer sitting in the basement?
It could be time to clean out the cobwebs and add a little organization to the space.
Sources & references used in this article:
Carrot flavor: Effects of genotype, growing conditions, storage, and processing by PW Simon – Evaluation of quality of fruits and vegetables, 1985 – Springer
Changes in the carotene content of Nantes type carrots during storage by H Némethy, M Feher – International Journal of Horticultural …, 2002 – ojs.lib.unideb.hu
Incipient infections caused by Botrytis cinerea in carrots entering storage by JP Goodliffe, JB Heale – Annals of Applied Biology, 1975 – Wiley Online Library
Changes in carotenoid content of carrots during growth and post-harvest storage by CY Lee – Food chemistry, 1986 – Elsevier
Changes in the dry matter and sugar content of nantes type carrots during storage by H Némethy, M Fehér – International Journal of Horticultural …, 2002 – ojs.lib.unideb.hu
Storage diseases of carrots in East Anglia 1978–82, and the effects of some pre‐and post‐harvest factors by JD Geeson, KM Browne… – Annals of applied …, 1988 – Wiley Online Library