Preparation:
Wash, remove tops and peel. Baby carrots can be left whole; cut or slice larger carrots as desired.
Blanching Time:
Blanch in boiling water. Boil baby carrots for 5 minutes; diced or sliced carrots or strips for 2 minutes. Cool immediately and drain well.
Pack:
Leave 1/2 inch of headspace.
Yield:
2 to 3 pounds of carrots = approximately 2 pints frozen.
Freezing Guide:
Page 1 - Vegetable Freezing Guide: Blanching and Packing
Page 2 - Preparation and Blanching Times for Specific Vegetables
Page 3 - Cooking Frozen Vegetables
Recipes Using Carrots:
Candied Carrots with a Molasses Sauce
Tangy Carrots
Carrots au Gratin
Carrots with Fresh Herbs
Gingered Carrots
Carrot Raisin Salad
Simple Glazed Carrots
Spicy Carrot Salad
Banquet Carrots
Dorothy's Heavenly Carrots
Marmalade Candied Carrots
Carrot Apple Cake & Frosting
Carrot Cookies
Carrot Casserole
Carrot Bread with Pecans
Carrot Soufflé
Carrot Soufflé II
Slow Cooked Carrot Pudding
Crockpot Marmalade Carrots
Carrot Recipes Index
Side Dish Casseroles
Vegetable Dishes
