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Carrots are one of the most widely used vegetables in our pantries but keeping them fresh for long is quite tricky. Carrots are composed of about 88% water, which contributes to their crisp texture. When exposed to air or stored improperly, carrots can lose moisture through evaporation, causing them to become limp and rubbery. Improper storage conditions, such as high temperatures or low humidity, accelerate moisture loss and can result in wilted carrots.
A sort of enzymatic browning occurs when enzymes naturally present in carrots react with oxygen in the air, leading to the oxidation of phenolic compounds. This oxidation process not only causes discolouration but also affects the texture of the carrots, making them soft and mushy over time.
Storing them in the refrigerator doesn’t keep them fresh for long since carrots are sensitive to ethylene gas, a natural plant hormone produced by certain fruits and vegetables as they ripen alongside them in the refrigerator. Exposure to ethylene can accelerate the ageing process in carrots, causing them to soften and lose their crisp texture more quickly. So storing them in refrigerators isn’t always enough to retain their shape and texture. Here are some functional ways to keep carrots crisper and firm for a longer period.
Refrigerator Storage
The refrigerator is an ideal environment for storing carrots, as it helps maintain a cool temperature and humidity level, which slows down the process of wilting and dehydration. Trim off the carrot greens, as they can draw moisture away from the roots. Place the carrots in a perforated plastic bag or a container lined with a damp paper towel to help retain moisture. Store the carrots in the vegetable crisper drawer, away from fruits that produce ethylene gas, such as apples and bananas, which can accelerate the ripening and spoilage of carrots.
Root Cellar Storage
If you have access to a root cellar or a cool, dark basement, it can be an excellent storage option for carrots, especially if you have a large harvest from your garden. Brush off excess soil from the carrots, but avoid washing them, as moisture can lead to rot.
Place the carrots in a wooden crate or a cardboard box filled with slightly damp sand or sawdust to provide insulation and moisture. Store the crate or box in a cool, dark corner of the root cellar, ensuring good ventilation to prevent mould growth.
Freezing Carrots
Freezing is an excellent way to preserve carrots for an extended period while maintaining their crisp texture and flavour. Follow these steps to freeze carrots properly. Peel and wash the carrots, then cut them into desired shapes, such as slices, sticks, or cubes.
Blanch the carrots by briefly immersing them in boiling water for 2-3 minutes, then immediately transferring them to an ice water bath to stop the cooking process. Drain the blanched carrots thoroughly and spread them in a single layer on a baking sheet to freeze them individually.
Once frozen, transfer the carrots to airtight freezer bags or containers, removing as much air as possible before sealing. Label the bags or containers with the date and store them in the freezer for up to 12 months.
Pickling Carrots
Pickling is a delicious way to preserve carrots while adding flavour and tanginess to them. Peel and slice the carrots into thin rounds or sticks. Prepare a pickling brine by combining vinegar, water, sugar, salt, and spices (such as garlic, dill, or peppercorns) in a saucepan and bringing it to a boil. Pack the sliced carrots into sterilized glass jars, leaving some space at the top.
Pour the hot pickling brine over the carrots, ensuring they are fully submerged. Seal the jars tightly and let them cool to room temperature before transferring them to the refrigerator. Allow the carrots to pickle for at least 24 hours before enjoying them. They will be kept in the refrigerator for several weeks.
Dehydrating Carrots
Dehydrating carrots removes moisture, storing them for long periods while retaining their nutritional value. To dehydrate carrots peel and slice the carrots into uniform pieces or strips. Blanch the carrot slices in boiling water for 2-3 minutes, then plunge them into ice water to cool.
Arrange the blanched carrot slices in a single layer on dehydrator trays, ensuring they are not touching. Dry the carrots in the dehydrator at 125°F to 135°F (52°C to 57°C) for 6 to 12 hours, or until they are completely dry and brittle. Once dried, allow the carrots to cool to room temperature before storing them in airtight containers or vacuum-sealed bags. Store the dehydrated carrots in a cool, dark place away from moisture and sunlight. They will remain crisp and flavorful for several months.
