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There's always a race to the finish line whenever you bring home a big batch of fresh vegetables and fruit from the farmers' market or grocery store. Before you know it, it's the end of the week, and you have rotting asparagus and cilantro in the refrigerator. The plums? Forget about it! They were bruised and mushy days ago.
Different fruits and vegetables call for different approaches to ensure they stay fresh for as long as possible. Just like you wouldn't put a potato in the refrigerator (pantry only!), you don't necessarily treat herbs the same as berries or salad greens. In case you don't already know, there are some lesser-known tricks for keeping crisp, crunchy veggies like carrots fresh in the refrigerator for weeks at a time, which are incredibly simple.
To keep carrots their freshest and crunchiest, you only need to rethink how you store them. Keep them in an airtight container submerged in water, and you'll be a happy snacker. You can prep the carrots however you'd like, but the best way is to hold off on peeling the skin for the longest storage time. If you are eating them within a week or two, feel free to chop off the ends and peel them, storing them in a quick-to-use type of way.
This method also works well for celery and baby carrots, though you might want to lay the latter out on a towel to dry before eating. To prioritize long-term freshness, switch out the water every week. We love these airtight glass jars with cute, customizable labels to store prepared carrots and celery in six-inch-long stalks. Perishable? Not so much anymore!
Freezing carrots is always an option if you don't plan to use them immediately. You can freeze carrots cooked or uncooked, but you want to start by removing any dirt by scrubbing the vegetables. Next, you can shred the carrots and store them in a freezer bag or blanch them before freezing. Blanching simply means submerging the vegetables in boiling water, which helps preserve the carrot's coloring.
The most effective method for storing carrots is to use a root cellar. A root cellar is usually completely or partly underground and used to keep fruits, vegetables, nuts, and other canned or packaged goods in a cool and dark place. Pack your carrots, unwashed, in a root cellar in a sealed container to keep carrots fresh for months. Carrots stored properly can stay fresh for up to six months in a root cellar.
If you plan to store carrots in a root cellar or a store-bought bag, wait until you intend to cook or use the carrots to wash them. Water left on carrots from rinsing can cause mold to grow, effectively ruining your efforts to preserve it.
Suppose you like to plan your meals or eliminate some preparation work the day of a big upcoming dinner. In that case, you can keep carrots fresh by submerging them in ice-cold water after placing them inside a plastic bag and storing them in the refrigerator. Carrots preserved this way can stay fresh for up to three weeks.
Make sure to let the carrots dry before placing them in an airtight container, one to avoid mold, and two, because moisture can cause your carrots to soften.
Ethylene gas, released by fruits like apples, bananas, and pears, negatively affects root vegetables like carrots. It can cause a change in texture and color and cause carrots to rot prematurely.
When buying carrots from a farmers' market or growing your own in a garden, removing the green tops from your carrots as soon as you bring them into your kitchen is essential. The leafy green tops of carrots draw moisture away from the root, which makes it dry out faster.
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