Michigan State University Extension
Preserving Food Safely - 01600171


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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