Carrots stay juicy and firm without losing their colour if you do 1 thing before freezing

Carrots are a kitchen staple, but they don't always hold up in the cupboard or crisper drawer of the fridge. Moisture, enzymes, and time can cause crisp textures to become limp and bright orange colours to fade to dull shades. Freezing can extend their usefulness, yet many home cooks report watery or mushy results. The difference often comes down to process-specifically, a brief step before the carrots go to the freezer.

That step is fast and simple and designed to protect texture, colour, and flavour so frozen carrots perform better in soups, roasts, and stir-fries. Food safety scientists say the method works by reining in the natural changes that erode freshness and by setting carrots up for cleaner, clump-free freezing. In guidance shared with Martha Stewart, Carla L. Schwan, an assistant professor and extension food safety specialist at the University of Georgia, said you should always blanch carrots.

Love Food Hate Waste reports that 2.1 million carrots are thrown away every day in the UK. But with proper freezer storage, you can keep them as good as fresh for up to 12 months.

Carla said: "Blanching is crucial because it slows or halts enzyme activity, which leads to the loss of flavour, colour, and texture."

She explained that it removes dirt and microorganisms, enhances brightness, and retains vitamins. Moreover, blanching softens vegetables, making packing easier.

The process involves quickly immersing the carrots in boiling water, then transferring them to ice water.

However, proper blanching of carrots is essential, as excess moisture can lead to ice crystal formation, which impacts the texture and appearance of frozen carrots.

Done properly, frozen carrots can last for 12 months, and the process is very simple. Start by rinsing raw carrots under water to wash away dirt, then trim the tops and peel them.

Now prepare the carrots by slicing, dicing or chopping larger ones to your preference. These could be thin slices, cubes, or lengthwise strips. Keep small carrots whole.

When your veggies are prepared, bring a large pot of salted water to the boil. Add the carrots and blanch small whole carrots for five minutes, or sliced, diced, or strip-cut carrots for two minutes.

Drain the carrots, then transfer them to a large bowl of ice water to cool down. Once chilled, drain them again and pat dry. Spread the carrots out in a single, even layer on a baking sheet, and freeze for one to two hours until solid.

Lastly, place the carrots into a freezer-safe bag, leaving about half an inch of space at the top. Seal the bag securely and return it to the freezer, keeping them fresh and ready to enjoy later.

Always use freezer-safe bags or containers to avoid freezer burn. The food experts also recommend labelling packages with the date to monitor how long the carrots have been frozen.