Grown on personal plots Root crops are traditionally used not only in summer, but also stored. This is facilitated by the unpretentiousness of crops and their productivity. The easiest way to preserve carrots and beets for the winter is to use piles, basements and cellars.
Under conditions of low temperature, root crops enter a period of rest, the growth of tops stops or slows down, and the need for moisture and nutrients disappears.
But no matter how picky the culture may be, over months of storage beets and carrots inevitably lose moisture and can be subject to rot and infection with mold fungi. And an increase in temperature in the storage area activates growth processes. In addition, not all root vegetables store equally well. Their ability to retain moisture and resist spoilage is influenced by both the timing of harvest and the initial quality of the crop. How to store beets and carrots? Which root crops can withstand many months in a pile or basement, and what should we do with the rest of the harvest?
When to harvest carrots and beets?
To provide yourself with juicy carrots and beets for the winter, you should start by choosing the time to collect root crops, because they are not ripe enough, thin surface layer cannot serve reliable protection pulp, and the root crop itself does not have time to accumulate the required amount of reserve nutrients. Because of this, unripe beets or carrots wither faster and are subject to mechanical damage and is affected by microorganisms. Therefore, summer root crops are only good for quick consumption, not storage.
IN rainy weather When harvesting beets and carrots to store for the winter is also not worth it, root crops accumulate moisture and are more susceptible to rot.
IN middle lane carrots can be harvested from the second half of September until October, the main thing is that the crop is harvested before the onset of stable frosts. Such a step, in comparison with the early harvesting of root crops, will reduce shrinkage by 10-20% over the winter months.
The dates for harvesting beets that rise above the soil level and are more affected by frost come a little earlier, when the tops turn yellow and dry massively. Usually this time falls in the first half of September, and there is no point in delaying. After all, we must not forget about the activity of rodents that do not disdain root crops in rapidly emptying beds:
- When it’s time to harvest, the root crops are carefully dug up, for which it is more convenient to use a pitchfork rather than a shovel.
- Then the tops are removed by hand from the bunches and the beets are removed from the soil.
- Leaving short petioles up to 2 cm long, the greens are immediately removed.
- The root crops are allowed to dry, and after sorting they are sent for storage.
How to store beets and carrots?
Beets are less demanding on storage conditions than carrots. Therefore, if there is ventilation in the basement or cellar, a temperature within 2–6 °C and a humidity of 85–95%, burgundy root vegetables are perfectly stored along with potatoes in piles, boxes or containers:
Root vegetables that are pre-treated with a porridge-like mixture of clay mixed with water are stored well. After immersion in such a product, carrots and beets are removed, dried and stored in the basement, and thanks to the moisture-retaining clay layer, the crop is guaranteed to be protected from withering and spoilage. How to properly store beets and carrots if it is not possible to use sand and clay? In refrigerated storage, carrots and beets can remain fresh even in tight plastic bags with a capacity of 20 to 50 kg. Packages filled with vegetables are not tied, but placed vertically on racks.
As a result of the respiration of root crops, high humidity and a concentration of 2–3% carbon dioxide are formed inside the containers. Moreover, at temperatures close to zero and high humidity, no signs of rotting or mold development are noticed.
It has been noticed that small and ugly root vegetables lose moisture 10–20% more during storage than selected carrots and beets. But what to do if ideal vegetables do not always grow in the garden beds? How to preserve such carrots and beets for the winter? There is no point in throwing away the harvest, because even the least beautiful and largest specimens can be beneficial and end up on the table in the form of homemade preparations. Beets and carrots can be frozen for the winter, and several in original ways. Root vegetables dry well. These vegetables are salted, pickled and fermented, from sweet root vegetables delicious jam and jam, juices and candied fruits.
Is it possible to freeze beets and carrots for the winter?
Quick freezing of fresh carrots and beets allows you to preserve everything taste qualities these vegetables and their beneficial properties.
In the simplest case, peeled and chopped root vegetables are dried on paper towel, and then put them in portions into bags, close them and put them in the freezer. Beets and carrots frozen for the winter can, if necessary, be added to any dishes at the heat treatment stage, be it soups, side dishes, gravies or roasts.
Since both beets and carrots require long cooking or stewing, before freezing, the root vegetables are blanched for several minutes and then doused cold water, which improves the taste and speeds up the cooking process.
If you chop the vegetables, then carrot and beet puree can be frozen for the winter in portioned molds:
- The resulting cubes are easy to use
- They don't take up much space in freezer.
- In this form, the beneficial properties of root vegetables are preserved until the next harvest.
Similarly, you can freeze beet and carrot juice for the winter, and if desired, you can use it to make bright vitamin ice cream by adding yogurt, a little honey and orange juice.
Storage of beets and carrots in dried form
No less simple and affordable way storage of beets and carrots is the drying of root crops for the winter. Beforehand, the vegetables are thoroughly washed, peeled and cut at the discretion of the housewife. The thinner the beet and carrot slices, the less time it will take to remove moisture. You can dry root vegetables either in the oven or in a special dryer, the main thing is that the slices do not stick together or burn. Therefore, the raw materials are stirred from time to time and ensure that the temperature does not exceed 60–70 °C.
Properly dried vegetables do not lose their original color and properties inherent in fresh crops.
These carrots and beets can be added to your favorite soups, vegetable stews and other dishes. Storing beets and carrots in this form does not require much space, and in a closed glass container the flakes remain unchanged throughout the year.
Pickling and storing beets and carrots
For pickling, it is best to take medium-sized root vegetables, which, after peeling, are chopped, blanched and placed in clean jars, leaving a little space at the neck. The containers are filled with boiling 2% brine, making sure that the liquid fills all the cavities and there are no air bubbles left in the jars. The pickles are then sterilized and covered with lids. It is better to store beets and carrots in this form in the cold, in a household refrigerator or basement.
Homemade carrots and beets for the winter
Homemade preparations from beets, carrots and other vegetables in winter time seriously replenish the menu and help cope with the lack of vitamins in the diet. Many people know and love beet and carrot salads and snacks. Root vegetables go well with other garden crops, such as cabbage and tomatoes, zucchini and eggplant, and herbs.
Cubes of pickled beets and carrots are a good help for making vinaigrettes and other healthy snacks. Beets and carrots can be fermented, as of old, either together with white cabbage or separately.
A pre-prepared bright dressing for borscht is also irreplaceable in winter, where, in addition to carrots and beets, onions are added, Bell pepper and tomatoes, garlic, dill and parsley.
- Peeled and chopped carrots and onion fried.
- Next, fry and stew the beets, adding diced sweet peppers and tomatoes at the half-ready stage.
- The vegetables are combined, seasoned with salt, vinegar, all the necessary spices and herbs.
- The dressing is placed in jars, sterilized and sealed.
This summer preparation not only saves time, but also gives the borscht a truly summer taste and aroma. And the entire harvest of root crops goes into business and brings benefits until the next gardening season.
Freezing seasonal vegetables - video
Autumn is the time to harvest, prepare for future use and store vegetables for storage. They are sent to cellars or placed in cold basements. Carrots enjoy special honor during the winter months. It is tasty, healthy and is added to almost every first and second course. But not every city dweller can equip a cool storage facility. How to store carrots for the winter in an apartment if there is neither a garage nor a basement? Dry warm rooms- Not the best place for the gifts of autumn, but there are some ways to extend the life of vegetables.
Choosing a storage location
How to store carrots for the winter in an apartment with minimal losses? First you need to choose the coolest room. Optimal temperature air - 0-5 o C. When it decreases, root crops begin to freeze, and when it rises they begin to grow. More or less suitable places:
- Balcony or Here you can place and make sure that the temperature does not drop below zero. When frost sets in, carrots must be moved indoors and placed next to
- Fridge. Methods for storing carrots in an apartment for the winter depend on their quantity. If there are only a few root vegetables, they can be packaged and stored in a vegetable storage box.
- Home heating cabinet. This household appliance, powered by electricity, can be installed in any unheated room: on the veranda, in the garage or on the balcony.
Ways to preserve fresh carrots
One of the mistakes when storing root vegetables is thorough washing. Violation of the integrity of the surface layer leads to rapid rotting or drying out. Vegetables must be in an environment that prevents both.
- Box of sand. It must be clean and damp. To impart antiseptic properties, ash is added, chalk or carrots are laid horizontally, each layer is sprinkled with sand.
- Clay mash - good way how to preserve carrots if there are only a few of them. Root vegetables are dipped one by one in clay diluted to the consistency of sour cream. They are then dried in the sun and placed in uncovered plastic bags. After this treatment, carrots are stored for a long time; the clay crust reliably protects them from dampness and bacteria.
- Horseradish rhizomes. This effective method how to store carrots for the winter in an apartment if the harvest is large. Vegetables are placed in large cardboard boxes: for every twenty root vegetables there should be one long (about 30 cm) horseradish root. Such storage should be located in the coldest place, covered with a lid.
- Plastic bag. If there are few root vegetables, carrots in bags are placed in the refrigerator. It is recommended to wash it immediately before use.
An alternative solution is storing in the freezer
Carrots are incredibly popular. It is used to prepare various dishes: from side dishes to sweets. How different ways store carrots in order to preserve the original taste and benefits of the root vegetable, you will learn by reading the article.
How to harvest and prepare crops for storage
For the keeping quality of the crop it is very important:
- pick up suitable variety carrots;
- harvest on time;
- properly prepare the vegetable for storage.
Cleaning time
Harvesting time directly depends on the varietal of the vegetable. If harvested early, the root crop will not have time to ripen, which will negatively affect the storage of carrots at home in winter. Overripe specimens become unsuitable for food.
Weather conditions are no less important:
- The greater the temperature difference, the worse the carrots will be stored.
- The combination of low temperatures and high humidity (during rainy autumn) increases the risk of root crops being affected by gray rot.
Wait for dry, cool weather before cleaning.
Tip of the day
A few days before the intended harvest, completely eliminate irrigation. Root vegetables dried in the garden will retain their juiciness longer.
It is not correct to determine the ripening of carrots by the yellowing of the tops. If there is enough moisture, it does not turn yellow at all, and if there is not enough, it dries ahead of time.
Cleaning and preparation rules
Some useful tips will help you properly harvest and prepare it for storage:
- Use a dull-toothed fork to remove root vegetables. Carefully remove vegetables from the soil, being careful not to injure the fruit.
- Do not hesitate to trim the tops, the shoots quickly draw out moisture. This will definitely affect the storage of carrots in winter. It makes no sense to cut off the top of the root crop (the growing point), this will give the infection an additional opportunity to penetrate inside.
- Dry the dug carrots in the sun, carefully clean off large lumps of earth and place them in a dark, dry place (garage, shed) to dry.
- Keep the vegetables in “quarantine” for 6-8 days. During this period, the cuts will dry out and the fruits, unsuitable for storage, will make themselves known.
- During “quarantine”, maintain the temperature at 10-12 °C. Carrots don’t like sudden changes, but this smooth transition will allow her to more easily adapt to new conditions.
- Final stage: sort the fruits, removing spoiled specimens. Save small vegetables for immediate consumption, and process cracked ones.
Do you know that…
Some gardeners remove the tops 10-15 days before harvesting, claiming that this way they can increase the juiciness of the product.
Varieties for winter storage
The opinion that storage for winter storage early ripening varieties- bad idea, wrong. A striking example of this is the Dutch hybrid “Abaco F1”, zoned for the Central region. It ripens in 110 days, but lies well all winter.
Time-tested, shelf-stable varieties of carrots, adapted for most regions of Russia:
- "Nantes 4" (included in the register in 1943);
- "Chantane 2461" (1943);
- “Moscow Winter A 515” (1950);
- "Vitamin 6" (1969);
- "Samson" (2001);
- "Cascade F1" (2006).
Also check out the latest varieties and hybrids recommended for storage. You may not have heard of them yet.
Modern varieties and hybrids of carrots for winter storage. Click on the image to enlarge (opens in a new window)
Do you know that…
Varieties for obtaining bunched products are not suitable for storage, for example: “Amstardamskaya”, “Argo”, “Upperkat”, “Vnuchka”, “Derevenskaya”, “Children’s sweetness”, “Dunyasha”, etc. They are grown for consumption in season.
Product preservation conditions
To successfully store carrots at home, it is necessary to maintain a temperature balance. Elevated temperatures promote the germination of young tops, which will draw moisture from the pulp. It is optimal if the storage temperature is no higher than 5 °C.
The second parameter is humidity. An increase in humidity triggers the growth of fungal mycelium. A decrease in this indicator leads to drying of the fruit. A humidity level of 90-95% will help preserve carrots in winter.
These parameters have:
- subfloor of a private house;
- cold cellar;
- basement;
- insulated loggia or balcony;
- household refrigerator.
Do you know that…
Even a specially equipped storage facility will not protect the crop from damage. If over time about 10% of the root vegetables have spoiled, this is normal.
Preparing the storage
Before sending carrots to the basement or cellar, the room must be cleaned and treated:
- Remove remnants of last year's harvest from all corners of the storage area.
- Wash the shelves with a solution copper sulfate or bleach. Spray the walls thoroughly with the same mixture.
- The sulfur bomb is recognized as the best cleaning method. Before using it, close vents and ventilation ducts. When the checker burns out, leave it for 3 days and thoroughly ventilate the room.
- If you are using last year's containers, also disinfect them.
- Don't forget about pests, because rodents will want to feast on the juicy pulp. Place mousetraps in advance and lay out poisoned bait.
Methods for storing fresh carrots
10 ways to store in the cellar
- Boxes. The simplest and most popular way to preserve carrots for the whole winter at home is to place them in wooden or plastic boxes with solid walls. Carefully lay the root vegetables in layers, cover with a lid and place on shelves, keeping a distance of 10-15 cm from the floor and walls. Use as a stand wooden pallet. Do not load more than 20 kg into a container.
- Sand. Take sand mixed with clay, moisten it clean water or a weak solution of potassium permanganate. Place 3-5 cm of wet sand at the bottom of the container. Lay out the root vegetables, leaving a small distance between them. Re-form a layer of sand on top. Alternate carrot-sand layers to the top of the container. You can simply cover the floor of the cellar with polyethylene and build a carrot-sand pyramid.
- Sawdust. Sprinkle the carrots with pine sawdust. They secrete phytoncides, which have bactericidal properties, suppress the growth of pathogenic flora, inhibit the metabolism of the vegetable, preventing the germination of shoots. Do not take sawdust from other trees - they do not contain phytoncides. The laying process is similar to using sand. Alternate layers of sawdust and fruit until the container is filled.
- Onion and garlic peels. In addition to needles, they also have phytoncidal properties. Their husks will perfectly protect carrots from spoilage during winter storage. The laying is also carried out in layers.
- Clay "shirt". Pour half a bucket of clay with water until the consistency of thick sour cream is obtained, mix thoroughly. Line the bottom of the container with film and form a carrot layer. Fill the vegetables with the solution, after drying, repeat creating new layers until the container is filled. Or dip each carrot in liquid clay. After the “shirts” dry, place them in a box.
- Paraffinization. Wash the fruits first, being careful not to damage the skin, and dry thoroughly. Prepare a melt from a mixture of paraffin and beeswax. Let it cool a little. Dip each specimen into the melt. Wait for the coating to harden and place it in the prepared container.
- Sphagnum moss. If you layer pre-cooled root vegetables with layers of moss, their freshness will remain for up to 8 months. The advantage of the method is the lightness of the container, because moss weighs little.
- Chalk and ash. In this case, crushed chalk or wood ash. You will need 200 g of powder for every 10 kg of carrots. Roll the fruits in powder and put them in boxes. High level The pH will inhibit the development of fungi.
- Wintering in a saucepan. Postpone harsh winter carrots can also be in an enamel pan. Carefully place the dried fruits vertically. Cover the top with a piece of cotton cloth and cover with a lid.
- Plastic bags. Storing carrots in the cellar in plastic bags is the least effective technique. Choose bags with a capacity of up to 25 kg. Do not tie them to prevent carbon dioxide from accumulating inside. Or poke holes in the walls. If condensation appears on inner surface place the absorbent material nearby. Slaked lime will do.
An excellent container for storing carrots is sugar bags
Storage in the apartment
Lack of a cellar is not a reason for despair. It is enough to know how to store carrots in an apartment.
This can be done in a pantry or on an insulated loggia. When loading boxes, a layer of onion peel is laid between the fruits. Experienced summer residents Before planting, it is recommended to clay the crop.
If you decide to store carrots on the balcony, lay them out on burlap in one layer and cover them with the same material on top. Before frost, you will have to load the harvest into a container and place it near the balcony door.
You can sprinkle carrots with sawdust. It is better to use the loggia on which it was made wooden box. It is permissible to place small vegetables in a jar, sprinkle with sawdust and flavor the mixture with pieces of horseradish. You can store the fruits without sawdust, but you will have to periodically remove spoiled specimens.
Tip of the day
If supplies freeze in winter, cover the carrots with felt.
How to store in the refrigerator
Now let's figure out how to store carrots in the vegetable compartment of the refrigerator.
- Carrots should be washed before putting them in the refrigerator only if they are heavily soiled, after soaking them to loosen the dirt. This is done under running water without detergents and brushes. After which the fruits are well dried.
- Avoid contact with,. The ethylene they produce will shorten the shelf life of carrots.
- Place the selected specimens in one layer on the refrigerator shelf and leave for a day. Pre-cooling will prolong the freshness of the product.
- Pack 2-3 root vegetables in cling film or place up to 5-6 pieces in a plastic bag. Polyethylene will protect vegetables from loss of moisture, just do not forget to tie the “container” tightly.
- To prevent condensation from forming in the bag, wrap 2-3 carrots in paper or a napkin. This material will absorb excess moisture. Do not use newspapers; printing ink contains heavy metals.
- Getting required amount root vegetables, check stocks for spoiled copies.
Only whole fruits are suitable for bookmarking. If you have a lot of cracked vegetables, it is best to wash and peel them. In this case, you shouldn’t count on long-term preservation even in the refrigerator.
We answer the question: how to store peeled carrots?
Pack the peeled fruits in plastic bags or wrap them in cling film. Wrap a small amount in a damp towel or place in a pan of cold water. Be sure to process the product within 3-4 days.
Alternative storage methods
Since not all varieties are suitable for long-term fresh storage, you can resort to alternative ways: drying, freezing, preservation.
Modern varieties of carrots, suitable for both freezing and canning, are presented in the table:
Freezing
- Entirely. Select small specimens of the same size without damage. Blanch the root vegetables for 3-4 minutes and then place them in ice water for 3-4 minutes. Drain in a colander and dry. Place in food containers or ziplock bags to protect the product from foreign odors. Put it in the freezer.
- In pieces. Wash the vegetables thoroughly and peel them. Blanch as described above. Grind into cubes, strips or circles using food processor or a knife. Pack into bags, containers and into the freezer.
- In grated form. Grate the washed and dried root vegetables on a coarse grater. Place in bags and put in the freezer. First, the packaging should lie loose. Once it is completely frozen, you can fold it tightly to save space.
Frozen vegetables in pieces can be used to prepare salads, gravy, side dishes, and grated carrots can be used for frying. Use it without defrosting. But whole specimens will have to be thawed first by keeping them on the bottom shelf of the refrigerator.
Note to the hostess
Food in the freezer quickly absorbs odors, so you should pack them carefully.
Carrots are one of the main ingredients in frozen vegetable mixtures.
Drying
Dried carrots do not take up much space and save most nutritional properties.
Root vegetables are pre-blanched in the same way as for freezing, or an unprepared product is used. The fruits are crushed into strips or circles about 3 mm thick.
You can dry root vegetables:
- On open air. The method saves energy, but not time. Place the product in one layer on a baking sheet or tray. Place in the sun. Bring sliced carrots home every evening, otherwise they will become damp. Periodically stir the workpiece to ensure even drying. The dried semi-finished product will be ready in 5-7 days.
- In the oven. Dry the prepared vegetable for 6-8 hours at a temperature of 60-80 °C, spreading it on a baking sheet in an even layer. It is important not to miss the moment of readiness, otherwise the carrot slices will fry.
- In the microwave. This is the fastest harvesting method. Place the cut pieces on a plate and place in the microwave. Select maximum power, set the timer for 3 minutes. Reduce power by half and continue drying for another 3-5 minutes. Monitor the condition of the product every 30-45 seconds.
- In the vegetable dryer. Study the instructions for the electric dryer to choose optimal mode. Place chopped carrots on the grill in one layer. Drying time depends on the device parameters.
And remember, drying time varies depending on how the vegetable is cut.
How to store dried carrots:
- After drying, spread in an even layer on a baking sheet and leave for 1-2 days.
- Then transfer to a tightly closed container or linen bag.
- Store in a dark, dry, cool place for one year.
Note to the hostess
Not only the fruits are dried, but also the carrot tops, from which they brew healthy tea. The greens are thoroughly washed, chopped and dried separately from the root vegetables.
At home vegetable crop(Mediterranean and Western Asia) the plant was first grown only for its aromatic tops and seeds
canning
Canning will preserve the harvest for a long time. Heat treatment will cause loss large quantity vitamin C, but carotene will be almost completely preserved during sterilization. will remain good for 2-3 years.
We offer you a recipe for preparing crispy, spicy carrots. Take:
- one and a half kilograms of carrots;
- one head of garlic;
- , black peppercorns, vinegar.
Peel the root vegetable, chop into strips or slices. Pour boiling water and salt over the workpiece (1 tbsp per liter of water). Place the slices in jars as tightly as possible, add whole peeled garlic cloves and black pepper to taste. Pour hot marinade over. For a 0.5 liter jar you will need a glass of water, a teaspoon of sugar and salt, a tablespoon. After half an hour of sterilization, roll up the container with boiled lids. After cooling, remove to a dark and cool place.
Tip of the day
In a similar way, try rolling up a root vegetable shredded on a Korean grater or a whole root vegetable for the winter. Adjust the amount of seasonings to taste.
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An important point is in what form carrots should be stored. Is this root vegetable fresh? If fresh, will it be frozen? Perhaps the carrots have already been processed into a finished product: boiled, turned into a snack or juice. All this will affect the conditions and shelf life. For long-term storage of fresh carrots, they should be carefully sorted, and root crops with traces of disease, damage, or simply uneven should be separated. Size also matters.
Attention: Carrots that are kept in the refrigerator for a long time should be approximately equal in size, not too big and not too small.
Is it possible to preserve root vegetables in the refrigerator?
Depending on the form in which you plan to store the carrots, you need to correctly determine the place where to place it. A modern refrigerator has suitable different cases locations: compartment for prepared foods, compartment for fresh raw vegetables and freezer compartment.
If you don’t mess with the location and comply with additional conditions in relation to the form factor in which the root vegetable is presented, then there will be no obstacles to using the refrigerator. Temperature conditions for storing carrots in the refrigerator:
- in the main compartment at a temperature from +2 to +6 degrees;
- in the “freshness zone” at a temperature from 0 to +3 degrees;
- in the freezer at a temperature of -8 to -23 degrees.
How long is the shelf life?
For processed vegetable
If we are talking about a finished product or a preparation, then the duration of preservation at home will depend on the specific case. Let's consider how long freshly squeezed carrot juice, boiled and Korean carrots can be stored.
- Korean carrot- This ready dish from an orange root vegetable, which was grated and seasoned to taste, after which it was poured with highly heated vegetable oil. The composition of the gas station usually includes:
- table vinegar;
- salt;
- sugar;
- red pepper.
Korean carrots are usually infused for 12-14 hours until ready, after which they can be stored in the refrigerator for no more than two weeks.
- Boiled carrots is considered a fully cooked product, even if it is intended for some kind of salad. If you keep it in the refrigerator for more than two or three days, then it will appearance will stop causing appetite. The carrots will become flabby or slimy in appearance and unpleasant. It is no longer worth eating it in this state.
- Freshly squeezed carrot juice- a tasty and healthy drink that is prepared by almost everyone who has a juicer. But it is extremely undesirable to store it: valuable properties are lost. If necessary, you can place the carrot juice in the refrigerator in a closed container for a couple of hours. But it is better to drink it immediately after preparation.
For fresh carrots
Speaking of fresh (raw) root vegetables, you can count on the fact that with the right approach to storage, it will remain in the refrigerator for one to several months and at the same time remain a high-quality, tasty food rich in vitamins and microelements.
How to properly prepare a root vegetable?
The operations before sending carrots into the refrigerator for storage often depend on personal experience and habits. Few people decide to make a sudden experiment if they are planning a long-term harvest of root vegetables, because a mistake can be costly.
The main difference is the almost Hamletian question “to wash or not to wash.” Some believe that washed root vegetables are stored better, others are inclined towards “grimy”.
Do I need to pre-wash?
To wash or not is a controversial issue. In support of carrot washing advocates, one can cite whole line advantages of this approach:
The disadvantages include the fact that washed carrots are more demanding on storage conditions and undesirable proximity in the refrigerator. It also takes longer to dry before sending it for long-term storage. It's up to you to decide which is best.
How to preserve carrots longer?
Regardless of whether you washed the carrots or simply limited yourself to removing excess soil, the primary stage of preparing the root crop for storage in the refrigerator is to thoroughly dry it from excess moisture obtained during “bathing” or absorbed by soil. Carrots that are clean after water can be thoroughly blotted with a towel and thus speed up the process. The washed carrots, ready for the next stage, will be dry to the touch and monochromatic. Unwashed root vegetables will fall off when rubbed. small particles soil.
Washed and cleaned
Whole peeled carrots are rarely placed in the refrigerator for long-term storage.. But if they have to, they don’t leave it open, because deprived of its natural “skin,” it quickly weathers and loses moisture.
Advice: A food-grade plastic container or film will extend the shelf life of peeled carrots for up to a month if stored in a special compartment of the refrigerator.
A proven method for short-term (3-4 days) storage of carrots in the main compartment of the refrigerator is to immerse them in water. And if you change the water, you can “cheer up” the carrots for up to a week.
We recommend watching a video about storing carrots in film in the refrigerator:
I'm grating
When placing grated carrots in the main compartment of the refrigerator, you need to take into account that in this form they will weather even faster than simply peeled ones. A container will help the cause, glass jar with lid or as a last resort, just a plastic bag.
Without freezing, the shelf life will not be long, so grated carrots should be eaten within 10-12 days.
Without freezing
For long-term storage, carrots should be packaged carefully.. Examples of good packaging include vacuum bags and cling film. They will not allow excess moisture to penetrate and preserve the root juices. This is one of the most important conditions long-term storage. If you are going to use film, then be prepared to work hard: it must tightly cover each carrot.
Sometimes wrapping in paper or a paper bag is used to absorb excess moisture. Such packaging will need to be periodically felt, checking for dampness, and replaced if necessary. If everything is done correctly, you will be able to protect the carrots from rotting and flabby.
Placement also matters. The lower the tier in the refrigerator on which you place freshly packaged carrots, the better.. Ideally, this should be a compartment for vegetables. A working refrigerator maintains the optimal temperature and humidity ratio in this area.
- Some housewives use wrappers made from newspapers and other printed matter to regulate humidity. It is strongly not recommended to do this, since printing or printing ink may contain lead, cadmium and other substances that are not very beneficial for the body.
- If the carrots are purchased, then the tops have most likely already been removed. In this case, the place where it was torn off should be completely amputated. In the case when the carrot is your own, it is enough to simply trim the tops to the base.
- When you have a lot of carrots, it is better to trim the tops of the root vegetables quite strongly: by 1-2 centimeters. This will prevent them from germinating in the refrigerator.
So as not to become sluggish and flabby
Even with hermetically sealed carrots, there is still a risk of them softening, flabby and sprouting if the optimal humidity regime is not maintained. For carrots it is 65-75%. No less important - temperature regime.Temperatures beyond -1 to 8 degrees are incompatible with long-term preservation of fresh carrots. Typically, the fruit and vegetable drawer maintains a range of 0 to 3 degrees. For carrots - just right.
For the whole winter
In addition to the rather troublesome preservation of fresh carrots in the “fresh zone” of the refrigerator, freezing them is practiced. Most often, grated or diced carrots are frozen for the winter. In this form it can be stored throughout the cold season, although it loses some of its taste and useful properties. When placing it in the freezer, it should also be packaged: in containers, vacuum packaging or polyethylene. In this form, carrots are suitable for frying, in vegetable stews and any dishes where the cook’s imagination dictates.
We recommend watching a video about freezing carrots for the winter:
What to do if something goes wrong?
The most unpleasant thing that can happen to carrots in the refrigerator is their spoilage. Rotting, loss of pleasant strength or sprouting of carrots, as a rule, is due to violations of storage conditions. Let’s not talk about possible technical problems with the refrigerator, but rather talk about what depends on its owners.
If carrots are not stored in the freezer, then you should pay attention to the appearance of condensation inside the plastic or plastic packaging. These droplets can indicate the concentration of carbon dioxide inside the container or bag. If condensation is detected, carrots should be removed, dried and repacked..
- You need to make sure that carrots are not in direct contact with other vegetables or fruits. With apples - any close proximity should be excluded altogether. Apples emit ethylene, which can spoil the taste of carrots.
- For long-term storage, the variety of carrots is important. Among the hardiest are: “Moscow Winter”, “Vita Longa” and “Forto”. It is worth paying attention to varieties planted early.
- For winter storage, select only root vegetables that have reached maturity. Unripened ones may disappoint with quick spoilage.
Conclusion
There are experienced owners. They tend to stick to family traditions and time-tested stock preservation techniques. It’s another matter if there are no stable preferences yet. Then an experiment suggests itself: divide, for example, carrots into several parts and compare several ways to preserve a tasty and healthy root vegetable using the refrigerator. Perhaps this publication will be of some use to experimenters.
Cherry tomatoes differ from their larger counterparts not only in the small size of their berries. Many cherry varieties are characterized by a unique sweet taste, which is very different from the classic tomato taste. Anyone who has never tried such cherry tomatoes with their eyes closed may well decide that they are tasting some unusual exotic fruit. In this article I will talk about five different cherry tomatoes that have the sweetest fruits with unusual colors.
I started growing annual flowers in the garden and on the balcony more than 20 years ago, but I will never forget my first petunia, which I planted in the country along the path. Only a couple of decades have passed, but you’re amazed at how different the petunias of the past are from the many-sided hybrids of today! In this article, I propose to trace the history of the transformation of this flower from a simpleton into a real queen of annuals, as well as consider modern varieties of unusual colors.
Salad with spicy chicken, mushrooms, cheese and grapes - aromatic and satisfying. This dish can be served as a main dish if you are preparing a cold dinner. Cheese, nuts, mayonnaise are high-calorie foods; in combination with spicy fried chicken and mushrooms, you get a very nutritious snack, which is refreshed by sweet and sour grapes. The chicken in this recipe is marinated in a spicy mixture of ground cinnamon, turmeric and chili powder. If you like food with fire, use hot chili.
The question is how to grow healthy seedlings, all summer residents are concerned in early spring. It seems that there are no secrets here - the main thing for fast and strong seedlings is to provide them with warmth, moisture and light. But in practice, in a city apartment or private house, this is not so easy to do. Of course, everyone experienced gardener There is a proven way to grow seedlings. But today we will talk about a relatively new assistant in this matter - the propagator.
Task indoor plants in the house - to decorate the home with your own appearance, to create a special atmosphere of comfort. For this reason, we are ready to take care of them regularly. Care is not only about watering on time, although this is important. It is also necessary to create other conditions: suitable lighting, humidity and air temperature, and make a correct and timely transplant. For experienced flower growers there is nothing supernatural about this. But beginners often face certain difficulties.
It’s easy to prepare tender chicken breast cutlets with champignons according to this recipe with step by step photos. There is an opinion that it is difficult to make juicy and tender cutlets from chicken breast, but this is not so! Chicken meat contains virtually no fat, which is why it is a bit dry. But, if you add to chicken fillet cream, White bread and mushrooms with onions, you will get amazingly delicious cutlets that both children and adults will love. During mushroom season, try adding wild mushrooms to the minced meat.
Beautiful garden, blooming throughout the season, it is impossible to imagine without perennials. These flowers do not require as much attention as annuals, they are frost-resistant, and only sometimes need a little shelter for the winter. Different types perennials do not bloom at the same time, and the duration of their flowering can vary from one week to 1.5–2 months. In this article we suggest recalling the most beautiful and unpretentious perennial flowers.
Seeds of poor germination are a common occurrence for Russian market. Normally, cabbage germination should be at least 60%. It is often written on seed bags that the germination rate is almost 100%, although in practice it is good if at least 30% of the seeds germinate from such a package. This is why it is so important to choose the right supplier. In this article we will look at varieties and hybrids white cabbage, who deservedly received the love of gardeners.
All gardeners strive to obtain fresh, environmentally friendly and aromatic vegetables from their gardens. Relatives happily accept home-cooked meals from their own potatoes, tomatoes and salads. But there is a way to show off your culinary skills to even greater effect. To do this, it’s worth trying to grow several aromatic plants, which will give your dishes new tastes and aromas. What greens in the garden can be considered the best from a culinary point of view?
Radish salad with egg and mayonnaise, which I made from Chinese radish. This radish is often called Loba radish in our stores. The outside of the vegetable is covered with a light green peel, and when cut open there is pink flesh that looks exotic. When preparing, it was decided to focus on the smell and taste of the vegetable and make a traditional salad. It turned out very tasty, we didn’t detect any “nutty” notes, but it was nice to eat a light spring salad in winter.
The graceful perfection of shining white flowers on tall stalks and huge shiny dark leaves eucharis give him the appearance of a classic star. In indoor culture, this is one of the most famous bulbous plants. Few plants cause so much controversy. Some eucharis bloom and delight with absolutely no effort, while others do not produce more than two leaves for many years and seem stunted. It is very difficult to classify the Amazon lily as an unpretentious plant.
Kefir pizza pancakes - delicious pancakes with mushrooms, olives and mortadella that are easy to prepare in less than half an hour. You don't always have time to cook yeast dough and turn on the oven, and sometimes you want to eat a slice of pizza without leaving home. In order not to go to the nearest pizzeria, wise housewives came up with this recipe. Pancakes like pizza - great idea for a quick dinner or breakfast. We use sausage, cheese, olives, tomatoes, and mushrooms as filling.
Growing vegetables at home is quite a feasible task. The main thing is desire and a little patience. Most greens and vegetables can be successfully grown on a city balcony or kitchen windowsill. There are advantages here compared to growing in open ground: in such conditions, your plants are protected from low temperatures, many diseases and pests. And if your loggia or balcony is glazed and insulated, then you can practically grow vegetables all year round
We grow many vegetable and flower crops using seedlings, which allows us to get an earlier harvest. But creating ideal conditions is very difficult: plants lack sunlight, dry air, drafts, untimely watering, soil and seeds may initially contain pathogenic microorganisms. These and other reasons often lead to depletion and sometimes to the death of young seedlings, because they are the most sensitive to adverse factors
