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Michigan State University Extension
Preserving Food Safely - 01600171
10/13/97

FREEZING CARROTS



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


Water Blanch:
Whole carrots, small................. 5 minutes
Diced or sliced...................... 3 minutes
Lengthwise strips.................... 3 minutes


Cool promptly in cold water and drain well.



Pack carrots into containers, leaving 1/2-inch headspace.
Seal, label and freeze.


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