How to dry carrots
How to dry carrots
Dried carrots are perfect for soups, stews, and a variety of different backpacker meals.
Although carrots are available in the grocery store year-round and can last a long time in the refrigerator, there are still plenty of reasons to consider drying them.
Dried carrots that have been properly sealed are stable for over a year and weigh much less than fresh carrots. They retain their bright orange color, sweet flavor, and many nutrients through the dehydration process. And they just need to soak them in hot water for 15 minutes to rehydrate.
If you have some dried carrots on hand, it’s easy to add them to soups, stews, casseroles, or any other dish that’s been simmering in liquid for a while. Dried carrots are also a great way to include some greens in your homemade luncheon meals.
So if you want to start drying carrots, we’ve got everything you need to know below.
Preparing and processing carrots to dry
Before you begin preparing carrots, make sure your counters, equipment, and hands are clean and sanitized to prevent contamination that could spoil your batch in the future.
- Using a sharp knife, remove the top of the carrots. The brown covering towards the top of the carrot can be very bitter, so be sure to cut it off.
- Peel the peel of the carrot. This can also develop a slightly bitter taste after drying.
- Wash the carrots to remove any grit that may be left.
- To slice : Cut the carrot base into 1/8-inch strips. The more you go through the carrot, the larger the pieces will get. Once the pieces are the size of a nickel, cut the carrot lengthwise, continuing to cut 1/8 of a half moon.
- For shreds: Use the large holes on a box grater to shred the carrots.
- Pretreatment of carrots is optional. If desired, boil the carrots in water for 2 minutes, then remove from the water and immediately leave under cold water.
The carrots are now ready to dry!
How to dry carrots
Arrange the carrots on the trays of your dryer using a mesh liner or parchment paper. Carrots will shrink a lot when dry and will fall through the large perforated drying trays.
- Spread the carrots out in an even layer. You don’t want to touch it or interfere.
- Dry the carrots at 125°F (52°C) for 8 to 12 hours until the carrots are dry and hard; It should not be soft or mushy and should break and not bend.
- Depending on your machine, you may need to rotate the trays from time to time to promote even drying.
Featured Equipment: Dryers
If you are looking for a dryer on the market, we recommend that you purchase an adjustable temperature dryer, which allows you to adjust the drying temperature to get the best results for the individual ingredients. The dryer we recommend (and use) is often the COSORI Premium. You can also check out our top dryer posts for a comparison of all the dryers we’ve used that we recommend.
How do you know when the carrots are ready
The carrots should be firm and/or brittle when they are completely dry. To test, let it cool, then try pressing a piece between your fingers. It should be hard when pressed. The slats should be broken, not folded.
If it’s soft, spongy, or warped, or you notice moisture escaping from it, the carrots should be dried longer.
How to store dried carrots
When dried and stored properly, dried carrots can last for more than a year. Here are our tips for storage:
- Let the carrots cool completely before transferring .
- Store in a clean, airtight container. For a longer shelf life, vacuum seal.
- Use a moisture-wicking desiccant if you plan to open the container frequently or if you live in an area with high humidity.
- Label the container with the date and any other important details
- Place the container in a cool, dark, and dry place. The pantry interior works well.
Tips for vacuum sealing
We love storing our dried foods in vacuum-sealed Mason jars using the FoodSaver Portable Vacuum Sealer along with these jar sealing accessories. This gives us the advantage of vacuum sealing without the waste (and expense) of vacuum packaging plastic bags. Since the jars are clear, we make sure to store them in a dark place in our pantry to keep them out of direct light.
how to use
To rehydrate dried carrots, add them to boiling water for 10 to 15 minutes, or use them in liquid foods and cook them lightly.
Here are some ideas on how to use dried carrots:
- Add it to soups, stews, or casseroles.
- Rehydrate and use in fried rice
- Add sliced dried carrots to a marinara sauce to filter some veggies
- Rehydrate the slices and use them to bake carrots or muffins.
- Dried Minestrone Soup
- Homemade ramen vegetarian supplement
Fresh transfers to dry
1 cup (115 g) fresh = 3 tablespoons (6 g) dry 16 calories 0 fat 4 carbs 0 protein 123 mg bowl.
- 10 means average carrots , see note 1
- Start with clean hands, equipment, and work surfaces.
- Peel, wash and cut the carrots-To slice the carrots: Using a sharp knife or mandolin, slice the zucchini” and from there you can slice it into halves or quarters if desired.For grated carrots: Use the large holes in the grater and chop the carrots.
- Arrange the carrots on dryer trays using a mesh liner to prevent the carrots from falling through the holes as they shrink.
- Dry the carrots at 125°F (52°C) for 8 to 12 hours until the carrots are dry and crisp; It must be broken, not bent (see note 2).
Storage Tips
- Allow the dried carrots to cool completely before storing them.
- Short-term storage: If you are going to eat carrots in a few weeks, keep them in a ziplock bag or an airtight container on the counter or in the pantry.
- Long-term storage: Keep dried carrots in airtight containers. Leave it on the counter for a week and check it daily for signs of moisture. If condensation appears, return the carrots to the dryer (unless there are signs of mold, then discard the entire batch). Shake from time to time to prevent the pieces from sticking together.
- After conditioning, store it in an airtight container in a cool, dark place for up to a year. The vacuum seal will help extend the life and quality of the carrots.
Note 2: The total time will depend on your device, total dryer load, air humidity and air temperature. 8-12 hours is a range and you should rely mainly on the texture and texture of the carrots to determine their degree of maturity.
When well drained, the carrots should be dry and firm to the touch. To test, remove a slide and let it cool completely. It should break, not bend. If there are any remaining signs of moisture, put them back in the dryer or oven to dry longer.
Serving: 3 tablespoons (dry) | Calories: 47 calories | Carbohydrates: eleven grams | Protein: 1 g | Potassium: 368 milligrams | Core: 3 g | Sugar: 5 g
