Preparation Select young, tender, coreless, medium length carrots. Remove tops, wash and peel. Leave small carrots whole. Cut others into thin slices, 1/4-inch cubes or lengthwise strips.
Water blanch small whole carrots 5 minutes, diced or sliced 2 minutes and lengthwise strips 2 minutes.
Cool promptly, drain and package, leaving 1/2-inch headspace. Seal and freeze.
This document was extracted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.