We plucked fresh carrots out of the garden. They were gorgeous and very tasty. I simply sliced them up and cooked them in a bit of butter.
|Carrots Fresh Plucked from the Garden|
This year has been a good carrot year. In order to preserve some of the carrots for winter cooking, I decided to dehydrate them. Dehydrating or drying is one of the oldest methods of preserving food. Drying food is simple and safe. Dried foods are lightweight, do not require refrigeration, and takes up less space than canned or frozen foods.
Carrots are suitable for drying. Use only crisp and tender carrots. Make sure to wash and scrub them to remove any garden dirt. Cut off the tops and peel the carrots with a peeler. Cut the peeled carrots into slices or strips.
Water blanch the carrots for about 3 and a half minutes. After water blanching immediately place into cold water. Then lay the carrots on a dehydrating tray.
|Carrots on Dehydrating Tray|
Dehydrate the carrots for about 10-12 hours until they are completely dried. Store them in an airtight container.
Have a happy food preservation and homesteading day!