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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