Several options for storing carrots in the refrigerator longer

Carrots contain an abundance of useful substances; 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 preserve 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 to do it right and what to do next. store carrots in the refrigerator (fresh, boiled, not freezing, etc.) so that it does not become limp or flabby.

Preparation for storage

Prepare containers for storing carrots labeled “for food”.

The following are used as containers:

• thermal packages;
• vacuum bags;
• food stretch film;
• baking molds;
• plastic containers, buckets.

The storage container must be hermetically sealed to prevent air from entering the product.

Set the temperature regime of the refrigeration chambers:

1. Main compartment – ​​2-6 degrees Celsius.
2. Freshness zones – 0-3 degrees Celsius.
3. Freezer compartment – ​​8-25 degrees below zero.

Vegetables retain their natural freshness longer without access to 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 doesn’t become limp or flabby?

Select healthy root crops, of medium size, without signs of rot.. Be sure to cut off the top part by 1-1.5 cm. If the root vegetables are very large, cut them in half or into 4 parts.

Washed

It’s more convenient to use washed carrots; it’s nice to take them out of the refrigerator, but this method has pros and cons:

• plus – when washing, defects on the skin and signs of spoilage are immediately visible;
• minus – the shelf life of washed vegetables is shorter than unwashed ones; they easily rot from unwanted proximity.

If 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 chamber of the refrigerator. The container is tightly closed, the water is changed every other day.

For storage for 30-70 days:

1. Use a soft brush to wash vegetables with cold water.
2. Dry on a towel.
3. Keep for a day in the refrigerator.
4. Place them in bags and squeeze out the air.
5. A napkin is placed in each bag to absorb condensation.
6. The package is hermetically sealed.

Unwashed

The vegetables are carefully cleaned of lumps of earth, trying not to damage the skin, the sand is brushed off with a soft brush, and laid 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 several 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 remain fresh for up to 6 months. If carrots are not dried well before wintering, they will quickly deteriorate.

Methods for harvesting crops for the winter

Root vegetable preparations are made in several ways:

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

Frozen

Frozen carrots are not only an excellent addition to many dishes, but also a source of microelements, vitamins and other useful substances that the body lacks in winter.

The advantages of frozen root vegetables are their availability all year round, regardless of price and saves time when preparing lunch.

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

Vegetables are washed, skins are scraped, the green tops are removed, dried naturally and cut into:

1. Small cubes - for soups.
2. Large cubes - for stews, roasts.
3. In strips, cubes, circles - for first courses, goulash.
4. Stars, slices, flowers - for decorations, soups.

The cuttings are sorted into ziplock bags, not stuffed tightly. Distribute evenly throughout the bag, squeeze out the air, and seal. Thawed carrots cannot be re-frozen; this makes them watery and tasteless, so they are packaged in single portions.

Whole root vegetables can also be frozen if they are small in size.. Before doing this, be sure to wash and dry them.

Boiled

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

The container cannot be hermetically sealed; there must be air access, ideally, it is better to cover it with a damp towel or napkin. The container is hermetically sealed so that the smell from it is not absorbed by other products.

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

Blanched

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

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

• washed, peeled carrots are immersed in boiling water for 3 minutes;
• Remove vegetables using a colander;
• quickly transfer to a container with cold water for 2-3 minutes.

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

Grated

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

1. Divide into portions.
2. Place into 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 out on the stretch film;
• wrap the track tightly in film, like a sausage;
• they are fixed on the sides with thick threads;
• 2 hours after placing it in the freezer, knead the bag with your 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 appetizers should not be left open, because it has a specific smell that will fill the entire refrigerator compartment.

The preparation for the Korean salad is stored in the freezer, defrosted on the bottom shelf of the refrigerator, so it is taken out several hours before preparation.

Suitable for storage:

• glass,
• ceramic,
• porcelain dishes with an airtight lid.

With beets

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

Chop the vegetables together:

1. For beetroot soup and borscht, grate on a regular grater.
2. For vegetable salad - use a Korean carrot grater.
3. For stews and side dishes, cut into cubes and cubes.

Prepared vegetables are placed in portions into containers and stored in the freezer.

It will be convenient if you pack the root vegetables in plastic wrap, wrapping 1 carrot and 1 beet together. Sometimes this amount is enough to avoid opening the entire package.

How long do they store?

If you follow the freezing technology, the shelf life of vegetables in the freezer is:

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

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

The shelf life of vegetables in the main compartment of the refrigerator is without freezing:

1. Unpeeled, 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

Following simple rules will help extend the shelf life of root vegetables:

• Do not store vegetables in bulk, without packaging;
• plastic bags must be tightly closed and not torn, otherwise the carrots will wither;
• Do not defrost vegetables in water or the microwave.

Adviсe

Little tricks you need to know:

1. There should be separate cutting boards for cutting cooked and raw carrots.
2. A sticker is placed on each package indicating the date of storage; this will help in the future to determine the expiration date of the product.
3. It is necessary to maintain the temperature regime of the refrigeration chambers, otherwise the carrots will wrinkle or sprout.

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

Conclusion

You can only store a small supply of root vegetables in your home refrigerator, but sometimes it’s enough to quickly prepare lunch when you don’t have time to buy.

Making carrot preparations is labor-intensive, but they have significant advantages.. If all preparation and storage requirements are followed, carrots will remain fresh, juicy and healthy for several months. And the price of preparations will be lower than vegetables bought in winter.