Several options for how to keep carrots in the refrigerator longer

Carrots contain an abundance of nutrients, in winter they are one of the main sources of vitamins, so this valuable root vegetable should be consumed all year round.

The question arises - how to keep the carrots so that they remain fresh for a long time and do not lose their original nutritional properties.

Let's take a closer look at how and how to proceed. store carrots in the refrigerator (fresh, boiled, not freezing, etc.), so that it does not wither, not flabby.

Storage preparation

Prepare a container for storing carrots labeled "for food".

Used as containers:

• thermal packs;
• vacuum bags;
• food stretch film;
• baking tins;
• plastic containers, buckets.

The storage container must be hermetically sealed so that there is no air access to the product.

Set the temperature regime of refrigerating chambers:

1. The main compartment is 2-6 degrees Celsius.
2. Freshness zones - 0-3 degrees Celsius.
3. Freezer - 8-25 degrees below zero.

Vegetables retain their natural freshness longer without oxygen. To create an exceptional vacuum, a special pump is used to pump air out of the package.

How to properly keep fresh, so that it does not wither or flab?

Selected healthy roots, medium size, without signs of rot... Be sure to cut off the upper part by 1-1.5 cm. If the roots are very large, cut in half or into 4 parts.

Washed

It is more convenient to use washed carrots, it is pleasant to take them out of the refrigerator, but this method has its pros and cons:

• a plus - when washing, defects on the skin and signs of spoilage are immediately visible;
• minus - the shelf life of washed vegetables is less than unwashed, they easily rot from unwanted neighborhood.

If the carrots need to be kept fresh for 7-10 days, they are immersed in a container with water and placed in the lower compartment of the main refrigerator compartment. The container is tightly closed, the water is changed every other day.

For storage for 30-70 days:

1. Wash vegetables with cold water with a soft brush.
2. Dry on a towel.
3. Maintain a day in the refrigerator.
4. Lay out in bags, squeeze air out of them.
5. A napkin is placed in each bag to absorb the condensation.
6. The bag is hermetically closed.

Unwashed

Vegetables are carefully cleaned of lumps of earth, trying not to damage the skin, brush off the sand with a soft brush, and lay them out under a canopy to dry for a day.

Storage methods:

• packed in plastic bags of 4-5 pieces, hermetically sealed;
• wrap 1-2 carrots in cling film;
• one or more pieces are wrapped in damp newspaper or paper;
• placed in plastic containers.

For better preservation, sawdust is added to the bags. Properly packaged unwashed carrots stay fresh for up to 6 months. If the carrots are poorly dried before "wintering", they will quickly deteriorate.

Harvesting methods for the winter

Root blanks are made in several ways:

• cut - for first and second courses;
• tinder - for subsequent sautéing or salad;
• blanch - a semi-finished product that requires additional cooking;
• sautéed with and without onions;
• boiled - stored with whole root vegetables or chopped.

Frozen

Frozen carrots are not only an excellent addition to many dishes, but also a source of trace elements, vitamins and other nutrients that the body lacks so much in winter.

The benefits of frozen root vegetables are year round availability, regardless of the price and saving time when preparing dinner.

All types of carrots, of any size and condition, are suitable for freezing.

The vegetables are washed, the skin is scraped off, the green top is removed, dried naturally and cut into:

1. Small cubes - for soups.
2. Large cubes - for stews, roasts.
3. Straws, cubes, circles - for the first courses, goulash.
4. Asterisks, slices, flowers - for decorations, soups.

The cuts are sorted into bags with a fastener, they are not stuffed tightly. Distribute evenly over the bag, squeeze air out, fasten. Defrosted carrots cannot be re-frozen, because of this they become watery and tasteless, therefore single portions are packed.

Freeze whole roots as well, if they are small... Before that, be sure to wash and dry them.

Boiled

Boiled carrots are left in the peel, peeled or cut into semi-finished products for dishes, stored on the top shelf of the refrigerator.

It is impossible to close the container hermetically, there must be air access, ideally, it is better to cover it with a damp towel or napkin. The container is hermetically sealed with passivation so that other products do not absorb the smell from it.

The first sign of spoiled boiled carrots is the appearance of mucus on the skin.

Blanched

Treatment with boiling water or steam kills microbes on the surface of vegetables, helps to preserve the taste and color of carrots.

To do this, you will need 2 containers - with boiling water and with ice water:

• washed, peeled carrots are dipped in boiling water for 3 minutes;
• take out vegetables with a colander;
• quickly transferred to a container of cold water for 2-3 minutes.

Then they take it out, transfer it to the prepared container and put it in the freezer or on the top shelf of the refrigerator.

Grated

Washed, peeled, dried vegetables are grated or on a food processor:

1. Divided into portions.
2. Lay out in containers.
3. Freeze.
4. After 1-2 hours, take it out of the freezer, shake it and put it back.

There is another way:

• a path of grated carrots is laid on a stretch film;
• tightly wrap the track in a film, like a sausage;
• fixed on the sides with dense threads;
• 2 hours after laying in the freezer, the bag is kneaded with hands so that the workpiece does not freeze into a lump.

If grated vegetables are stored on the top shelf of the refrigerator, cover the container with a damp cloth.

In korean

Korean snacks cannot be kept open, because it has a specific smell that will fill the entire refrigerator chamber.

The blank for the Korean salad is stored in the freezer, thawed on the bottom shelf of the refrigerator, so they take it out several hours before cooking.

Suitable for storage:

• glass,
• ceramic,
• porcelain dishes with a sealed lid.

With beets

The storage conditions of beets and carrots are the same, only the top and tail of the beet are not cut off. Vegetables are washed, dried on a towel, placed in a plastic container or vacuum bag, stored in the vegetable compartment. Periodically inspect, remove spoiled ones.

Cut vegetables together:

1. For beetroot, borscht - rub on a regular grater.
2. For vegetable salad - grated for Korean carrots.
3. For stew, side dish - cut into cubes, cubes.

Prepared vegetables are poured into a container in portions, stored in a freezer.

It will be convenient if you pack the root vegetables in plastic wrap, wrapping 1 carrot and 1 beet each. Sometimes this amount is enough not to open the entire package.

How much do they keep?

Subject to the freezing technology, the shelf life of the vegetable in the freezer:

• raw - 10-12 months;
• blanched - 16-18 months;
• boiled - 25-30 days.

After this period, it loses its taste and nutritional value.

Shelf life of vegetables in the main compartment of the refrigerator, without freezing:

1. Uncleaned, washed - up to 2 months;
2. Unwashed - 5-6 months;
3. Peeled - 5-7 days;
4. Chopped - 2-3 days;
5. Grated - 1-2 days;
6. Boiled - 1 day;
7. Freshly squeezed carrot juice is stored on the top shelf of the refrigerator for no more than 30 minutes.

Carrots are best stored at a temperature of 1-3 degrees Celsius and a humidity of 85-95%.

Warning

Adherence to simple rules will help extend the shelf life of root crops:

• do not store vegetables in bulk, without packaging;
• cellophane bags should be tightly closed, not torn, otherwise the carrots will wither;
• do not defrost vegetables in water or microwave.

Advice

Little tricks to know:

1. There should be separate cutting boards for slicing boiled and raw carrots.
2. A sticker is attached to each package indicating the date of the bookmark for storage, this will help to further determine the shelf life of the product.
3. It is necessary to maintain the temperature regime of the refrigerating chambers, otherwise the carrots will wrinkle or sprout.

The workpieces are periodically inspected, vegetables with signs of spoilage are removed.

Conclusion

You can store only a small stock of root vegetables in your home refrigerator, but sometimes it is enough to quickly prepare dinner when there is no time to buy.

Making carrot blanks is time consuming, but they have significant advantages... If you follow all the requirements for preparation and storage, carrots will remain fresh, juicy and healthy for several months. And the price of the harvest will be lower than the vegetables bought in winter.