How to freeze fresh carrots?
Big Horn County Wyoming
"For optimal quality, freeze no more than 2 to 3 pounds of food per cubic foot of freezer capacity per day. Larger volumes can slow the process of freezing, and slower freezing lowers the quality of the food. Blanch 1 pound of carrots in 1 gallon boiling water. Blanch whole carrots for five minutes and diced or sliced carrots three minutes. Cool carrots quickly in several changes of cold water and drain in colander. Fill pint- or quart-size freezer bags to a level of 3 to 4 inches from the top and squeeze out air. Seal, label, and freeze. Before freezing, bags may be inserted into reusable, rigid plastic freezer containers for added protection against punctures and freezer burn." Holmes, B. and Suzanne Pelican, University of Wyoming Preserving Food in Wyoming - Vegetables, April 2011. For more information, check http://www.uwyo.edu/foods/educational-resources/food-preservation.html