Advice on Carrot Storage

Image above - Carrot Museum Pyramid of Carrots - copyright World Carrot Museum

During the first five months of storage, carrots will actually increase their Vitamin A content; and, if protected from heat or light, can hold their nutrient content for another two or three months. The crisp texture of carrots is the result of the cell walls being stiffened with the indigestible food fibres cellulose, hemicellulose and lignin.  

The trick to preserving the freshness of carrot roots is to minimize the amount of moisture they lose. Thick cored carrots store the best.

The main methods of storing carrots are:-

Refrigeration - Freezing - Microwaving - Canning (bottling) - Drying - Pickling - Underground root storage - Left in the ground.

Make Jam (Museum webpage here) or Marmalade (another Museum page!)

Also read the USDA Complete Guide to Home Canning, 2009 revision - here. 

Preparation - Fresh Carrots - First remove the greens as soon as possible as they draw away moisture from the root. Tightly seal unwashed carrots in a plastic bag in the coolest part refrigerator. Wash just before using, since the added moisture in the bag could cause spoilage. Carrots begin to go limp once exposed to air.

Perhaps the best way to enjoy freshly picked carrots is to eat them raw, or simply steam or boil them. For tender, young carrots,  just scrub them well before taking either approach. Larger carrots, can have a tough skin and have too strong a flavour.  Try to resist peeling as much of the goodness is in, or close to, the skin.

Depending on how fresh your carrots are they should last about 10 days and probably longer. Ideally growing your own is the way to go as they are very easy with many varieties suiting patio tubs and the traditional large garden variety. This means you can simply pick all you need and leave the rest in the ground.  If you are limited on space or motivation buy the freshest you can find.

Carrots should also be stored away from apples, pears, potatoes and other fruits and vegetables that produce ethylene gas since it will cause them to become bitter. Read more here (pdf)

Refrigeration - Carrots can keep in the refrigerator for up to two or three months if properly prepared for storage. Remove all the green stubble to prevent the carrot from rotting. (carrot leaves left attached draw moisture from the root and dry it out quickly). Allow the carrot outer skin to dry in sun for a day or so. Do not wash until ready to use carrot. Place carrots into refrigerator.

Some people recommend that you should line the vegetable drawer at the bottom of the fridge with a thick layer of absorbent kitchen paper. This will keep the carrots fresher for a much longer time. Make sure the carrots are dry before putting them in the fridge, especially if you buy them in plastic bags. Check on the paper once or twice per week. If it's damp then line it with dry paper and you can just dry out the old paper and use it again next time. No need to throw it away each time. Carrots give off a lot of moisture in the fridge and it's important to keep them dry. If you are buying really fresh carrots with the greenery intact remember to remove them as soon as possible. They will keep longer this way.

A second cooling method - In a bowl of water - put the carrots in a large bowl so that there is at least 1-inch of headroom between the top of the carrots and the rim of the bowl. Fill the bowl with clean (ideally filtered) water. Cover the bowl with plastic wrap or its sealable lid and place in the refrigerator. Change out water once a day. Carrots will keep fresh and superbly crunchy for up to a week this way. This is not recommended for longer term storage (no more than 2/3 weeks), as the carrots can go slimy, have an unpleasant smell and lose flavour.

A third method - The fridge is the most popular place to store carrots, and fortunately, there’s no need to reinvent the wheel. Carrots will stay firm and garden-fresh in the fridge for up to a month—but that doesn’t mean you can chuck that produce bag in the crisper drawer and call it a day. Carrots have a habit of drying out, but the problem is easily solved with a little water. As soon as you bring those bright-orange babies home, put them in a plastic container filled with water so they are completely submerged. Note: If your carrots came with the green tops attached, be sure to cut those off first—the stems suck water away from the taproot (i.e., the part you eat) and will make your carrots go soft unless removed. Once your carrots are soaking, put a lid on the Tupperware to create an airtight seal and store them in the fridge away from other fruits and veggies, which will cause them to spoil sooner. Follow these guidelines and your carrots will stay firm and crunchy for up to four weeks—just be sure to change the water every four to five days or they might get gross before you can get to them. 

Microwaving - Research has shown that microwave blanching is not always an effective method, as some enzymes may not be inactivated. This could result in low-quality frozen vegetables with off-colours, off-flavours and poor texture. If blanching is done in a microwave oven, follow individual manufacturer's instructions. Microwave blanching does not save time or energy.
How to successfully microwave carrots. Here is how we do it. Take a suitable dish which has a removable cover, we use a pirex dish and lid (which is microwave, heat proof glassware). Take about a pound of carrots (half kilo) and put them in the dish. These can be whole carrots or sliced it makes no difference. Boil some water in a kettle and pour the boiling water over the carrots to cover them, then immediately pour off the water leaving the carrots still wet and the merest hint of water in the bottom of the dish. Put the lid on then Microwave at full power for about 8 minutes. This works every time.

Home Freezing -

Carrots, like most vegetables, need to be blanched before freezing. Vegetables that are frozen without having been blanched are safe to eat, but have "off" colours, textures and flavours, and nutrient loss.  

What blanching does is stop enzymatic activity that decays vegetables. These enzymes naturally occur in vegetables helping them grow and ripen. They continue to act after harvest Freezing slows down the action of enzymes and can survive freezing temperatures and continue the decaying process even though the food is frozen. Pre-treating the food in boiling water or steam kills off the enzymes.

To freeze carrots they must be blanched, the best way to blanch carrots is in boiling water. Use a blancher with a basket and cover, or fit a wire basket into a large kettle with a lid.  Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegetables to be frozen. Blanching slows or stops enzyme action which can cause loss of flavour, colour and texture.   The youngest and most tender carrots freeze the best.

Use one gallon of water per pound of prepared vegetable. Using these proportions, the water should continue to boil when vegetables are lowered into the water. Put the carrots in the blanching basket and lower into vigorously boiling water. Place a lid on the blancher. Start counting blanching time as soon as the water returns to a boil. Time for whole Carrots is minimum of 5 minutes.

Keep the heat high so that water continues to boil throughout the blanching process. Select young, tender, coreless, medium length carrots. Remove tops, wash and peel. Leave small carrots whole. Cut others into thin slices, ¼-inch cubes or lengthwise strips.

Water blanch small whole carrots for 5 minutes, diced or sliced 2 minutes and lengthwise strips take 2 minutes.

Cool promptly drain and place in plastic containers, leaving ½-inch head space. Seal and freeze as soon as possible.

Research has shown that microwave blanching is not always an effective method, as some enzymes may not be inactivated. This could result in low-quality frozen vegetables with off-colours, off-flavours and poor texture. If blanching is done in a microwave oven, follow individual manufacturer's instructions. Microwave blanching does not save time or energy.

How long can they be frozen? It depends upon how cold is your freezer and how you packed them.  Colder (deep freezes) are better than frost free compartments, which actually cycle above freezing (that's how they melt the ice).  Vacuum packing results in longer storage capability, too.  Thicker bags also help prevent freezer burn.

In general, up to 9 months in a "ziploc" bag in an ordinary freezer, and 14 months in a deep freeze in a vacuum packed bag.  After that, the carrots won't make you sick; they just won't taste as good.

Harvest the carrots at its peak maturity but not old - they get tough and fibrous; younger is better than older. Process promptly after harvesting, or keep cooled in the fridge or with ice until then. If your frozen carrots go rubbery after being cooked, generally it's because the carrots were either old to begin with, or they were overcooked.  It only takes 2 to 5 minutes to blanch the carrots, then plunge them immediately into ice water.

Canning (or bottling) - Canned carrots must be processed in a pressure canner. Do not can in a water bath canner. To can carrots safely follow these simple instructions;
1. Select small carrots, preferably 1 to 1 1/4 inch in diameter. Large carrots are often too fibrous. Wash, peel and rewash carrots. Slice or dice.
2. Hot Pack -- Cover carrots with water and bring to a boil. Simmer 5 minutes. Pack into hot jars, leaving 1-inch head space. Add 1/2 teaspoon salt to pints; 1 teaspoon to quarts, if desired.
3. Fill jars to 1 inch from top with boiling water.
4. Remove air bubbles. Wipe jar rims. Adjust two piece lids and process.
5. Process in a Dial Gauge Pressure Canner at 11 pounds pressure or in a Weighted Gauge Pressure Canner at 10 pounds pressure: pints for 25 minutes and quarts for 30 minutes.

Pickling - Another great way of preserving excess carrots is to pickle them, usually in vinegar.

Vinegar is an extremely acidic liquid (Acetic Acid). Acetic acid is a general preservative inhibiting many species of bacteria, yeasts and to a lesser extent moulds

Very few micro-organisms (ie bacteria and fungus which cause foods to spoil) can survive in such an acidic environment. Vinegar changes the pH value to prevent the enzymes in the micro-organisms from working.

Among other effects, it can destroy their cell walls, and prevent their own enzymes working (enzymes are extremely pH sensitive).

There are a small number of micro-organisms which are adapted to survive in extreme acidity. However, this adaptation prevents them from surviving in more 'normal' environments. Therefore, anything which can survive in the vinegar, will not likely survive on your kitchen surface, and the same is true the other way around.

Therefore, as virtually nothing can colonise whatever is in the vinegar, the food will be very effectively preserved.

Try these recipes. These pickled carrots make a wonderful condiment with curry, and add a tangy, sweet and sour note to salads.

Pickling Recipe 1

Ingredients

How to Store Carrots in a House Cellar

If you want to save space in your fridge and have access to a basement or cellar, you can stick your carrots down there instead. Carrots will happily live in a cool, dark space for up to six months. You don’t need water for this method—simply place unwashed carrots (green tops removed) in a large bucket and cover them with sand. This option isn’t as convenient as the fridge but it’s ideal for longer-term storage.