Freezing chopped carrots, celery, and onion. How soon do I need to use them? Any procautions I should take?
I chopped up a bunch of veggies to freeze them for later use. I'm worried about freezer burn or that they will get dehydrated.
I put them in freezer bags, took most of the air out, and froze them.
ANy words of wisdom on these frozen veggies? Do I need to use them within a few weeks? Can they last a few months?
Bonus: I cut up carrots to eat during the week, typically they dry out toward the end of the week, any suggestions how to keep them moist in the fridge?
You can keep them for up to a year in the freezer but why not just buy them pre-frozen? As for vegetables in the fridge, you don't want to keep them in there for longer than that anyway. The fresher the better.
idk, celery, when thawed after being frozen, turns to complete mush.
Use them in the next month or so. They will be fine that long and you will enjoy the convenience.
Next time, saute them in a bit of neutral oil, like canola or peanut or generic vegetable oil, then let them cool and pack them and their oil in freezer bags. The oil will not get solid at freezing temps, so it is easy to dip out as much as you need for dinner. Get most of the air out by submerging the bag up to the seal line in a bowl of water, then pressing shut, For double seal as well as ease or retrieval, label each bag with the date and confine it in another large freezer bag.
A bit of precooking stops the enzymes that break food down over time. Doing it in oil, rather than by blanching in water, creates another seal on the food to prevent air damage. BTW, add bell pepper to your list of chopped freezer veggies.
Carrots stay nice and crisp in cold water in the fridge for 4 days here. They may for longer, but I do not recall going more than 3 days before the ones I gave fridge space to were eaten very often. You might need to change the water after 4 or 5 days, IDK. However, I peel and cut a carrot or two all the time when I am watching something else in the kitchen - it is just a matter of incorporating fridge stocking into you dinner "to do" list and adds no more time to do it twice a week rather than once.
Why do you not just buy frozen veggies. They are almost always precut and often cheaper. Plus they are harvested and preserved when ripe, not while young and artificially ripened in the truck