How to dry carrots for the winter at home: all methods for preparing dried carrots

Is it possible to dry carrots for the winter?

In winter, a person needs more vitamins and beneficial microelements. Dried carrots do an excellent job as a supplier of nutrients . In winter, it will come in handy when preparing dishes, and such a preparation will take up very little storage space.

You should take care of preparing carrots for the winter in the summer. Carrots ripened in the garden during the summer months are the most juicy, tasty, with the maximum amount of nutrients and vitamins . If you dry it in the fall or winter, it will have less benefit and taste, since it will have time to lose its properties.

Preparation

One of the effective ways to preserve carrots for a long time is drying, especially in the absence of suitable conditions and storage facilities (cellar, basement, pit). Moreover, such processing will help preserve the maximum amount of nutrients, vitamins and minerals in the root crop and prevent the destruction of the nutritional composition.

Attention! Carrots for drying are selected in the same way as for long-term storage - late or mid-ripening, with a high content of dry components, homogeneous pulp, without greens and coarsened core.

First, the fruits are freed from the tops by cutting them off and removing the green neck at the base (more details on how to trim a root crop can be found here). Next, each root crop must be carefully inspected for damage, rotten areas and cuts must be cut off. It is mandatory to wash the carrots under running water; you can even use a hard sponge or brush.

The next step is peeling. If you have to process a large number of root vegetables, it is better to use a vegetable peeler - this will significantly speed up the process.

Before drying, the carrots will have to be blanched. To do this, boil water in a large container and immerse the fruits in it. After 15-20 minutes, pierce the carrots with a toothpick - it should go into the pulp with little effort. After heat treatment, cool the product under running cold water and pat dry with a towel. The duration of blanching depends on the size of the fruit - small ones “reach” earlier - in 12 minutes, large ones - in 20 minutes.

You can chop the root vegetable for drying arbitrarily - into cubes, circles, quarters, strips or grate. Drying raw carrots is also allowed, without blanching.

What are the benefits of dried carrots?

Carrots are rich in nutrients, and when dried they retain up to 95% of their properties . No other storage method will give this result.

Composition and beneficial properties

Composition of carrots:

• sugar - up to 15%;
• fatty oils - 0.1-0.7%;
• nitrogenous substances;
• flavonoids are natural plant dyes with beneficial properties;
• enzymes - enzymes, proteins that accelerate biochemical processes in the body;
• sodium - 275 mg;
• potassium - 2540 mg;
• phosphorus - 346 mg;
• magnesium - 118 mg;
• calcium - 212 mg;
• copper - 0.37 mcg;
• manganese - 1.12 mg;
• selenium - 8.6 mcg;
• zinc - 1.57 mg;
• iron - 3.93 mg;
• vitamin B1 (thiamine) - 0.53 mg;
• vitamin B2 (riboflavin) - 0.42 mg;
• vitamin B6 (pyridoxine) - 1.04 mg;
• vitamin B9 (folic acid) - 55 mcg;
• vitamin C - 14.6 mg;
• vitamin E - 5.45 mg;
• vitamin K (phylloquinone) - 108 mcg;
• vitamin PP (nicotinic acid) - 6.57 mg;
• choline - 72.1 mg;
• vitamin A - 3423 mcg;
• vitamin B5 (pantothenic acid) - 1.47 mg.

Beta-carotene, which is part of dried carrots, has a beneficial effect on the functions of the respiratory system. Once in the body, it is converted into vitamin A, a compound especially important for women's health.

Dried carrots are good for vision, it strengthens the retina, helps with myopia and eye fatigue . Constant consumption of root vegetables increases vitality, stimulates regeneration processes, and strengthens the immune system.

The nutritional value

The energy value (calorie content) of dried carrots is 221 kcal.

100 g of dried carrots contain:

• proteins - 7.8 g;
• carbohydrates - 49.2 g;
• fats - 0.6 g;
• ash - 6.84 g;
• dietary fiber - 23.6 g.

Take note:

How to make your own dried tomatoes

How to properly dry pumpkin and eat it

We store dried beets correctly

Carrot tea: benefits and harms, medicinal properties and contraindications

Carrot tea is a healthy drink that is used to treat several health problems. Considering that such a drink is not very common in everyday life and many have not even heard of it, let’s consider what the benefits of carrot tea are, how to prepare and drink it correctly.

Chemical composition of carrots

Everyone knows that carrots are a healthy vegetable for the human body, as they are rich in:

• β-carotene;
• calcium;
• potassium;
• zinc;
• copper;
• vitamins: C, B, PP, H, A, E;
• acids: malic, folic;
• flavonoids.

Vitamins and microelements are retained in carrots even during heat treatment, so a drink based on it is also very healthy. The most useful is tea made from carrot tops, which, in addition to the above-mentioned beneficial substances, also contains large quantities of vitamin K and selenium, iodine, chlorophyll and caffeine.

Beneficial properties of carrot tea

Carrot tea is usually used for:

• viral and colds;
• eye problems;
• problems with digestion and some diseases of the gastrointestinal tract;
• kidney diseases;
• prostate problems;
• hypertension;
• constipation

• What is the benefit:
• Carrots are most beneficial for a child’s body when active skeletal growth occurs, so the drink helps strengthen bones.
• The drink stimulates the immune system and protects the body from the effects of viruses and bacteria.
• The product is characterized by low calorie content and dulls the feeling of hunger well, so it can be drunk by people who are on a diet.
• Carrots have a positive effect on the skin, slow down the aging process of the body, resist acne, regulate the functioning of the sebaceous glands, improve complexion, and strengthen vascular walls.
• The drink improves metabolism, removes waste and toxins, and cleanses the blood.
• Women value it very much because it has a beneficial effect on nails and hair, helps strengthen them, and treats seborrhea and fragility.

Carrot tea recipes

On the Internet you can find many recipes for carrot tea using fresh, dried vegetables or tops. Below are the best recipes with a detailed description of the preparation process and consumption characteristics.

From fresh carrots

Fresh vegetables are suitable for making tea all year round, but the best choice for these purposes is a freshly harvested product that contains the maximum amount of vitamins and juice. To make tea, you should use high-quality carrots without signs of rot, damage, disease or pests.

Important! It is best to prepare tea from small root vegetables that have a bright orange color.

-
these carrots are much sweeter and have a richer taste and aroma.
To brew a delicious drink, it is recommended to follow the instructions:

1. The carrots are thoroughly washed under running water several times to get rid of dust and dirt.
2. The vegetable is peeled and chopped using a grater or meat grinder.
3. Pour grated carrots into a preheated teapot, pour in 250 ml of boiling water and seal tightly.
4. Leave the drink to brew for 30 minutes.

To improve the taste, you can add sugar, honey or your favorite spices to the cooled drink for flavor. You can drink the prepared amount immediately or half a serving 2 times a day.

From dried carrots

There are several ways to prepare dried carrots, which are ideal for making tea:

1. Dry in the oven : root vegetables washed under running water are peeled. You can grind the vegetable using a meat grinder or a grater with large links. The raw materials are initially laid out on wax paper, the juice is allowed to drain and sent to dry in the oven on a baking sheet covered with parchment paper. The oven should already be warmed up to 100°C at this point. The temperature is reduced to 80°C and the carrots are dried until they acquire a light brown color. The drying time depends on the type of oven and takes on average 1.5–2.5 hours. When the root vegetable has dried well, you need to remove the baking sheet and leave it at room temperature so that the carrot tea cools completely.
2. Dry naturally : in the summer, on a sunny day, carrots dry well and quickly outside under the scorching sun. Washed root vegetables are removed from the skin and cut into small cubes or strips. To ensure that the carrots are well dried on all sides, they are laid out on a sheet of metal covered with parchment paper. During the drying process, the raw materials should be mixed 3-4 times a day. At night the carrots are brought indoors, and the next day they are taken outside again. The procedure should be repeated until the chopped vegetable dries well. This may take 2–4 days, depending on the air temperature and location.
3. Dry in an electric dryer : The easiest way to prepare carrot tea is to use a special vegetable dryer. The prepared vegetable (washed, peeled) is grated on a coarse grater and placed in the dryer. It is necessary to set the mode and temperature based on the recommendations specified in the instructions for the device. The drying time also depends on the characteristics of the device and can range from 4 to 8 hours.

: Preparing carrot tea for the winter

Tea made from dried vegetables tastes better than fresh tea; it is more aromatic and rich in flavor. To prepare a drink for 1 tbsp. l. carrot tea use 200 ml of boiling water.

The tea leaves are poured into the teapot, filled with water and sealed with a lid. The drink should be infused for 30 minutes, consumed without additives or with sugar/honey/spices.

The amount of drink consumed per day should be up to 300 ml.

From carrot tops

Carrot tops are also often used to brew healthy tea. The tops can be used freshly cut or dried.

Important! Fresh carrot tops are bitter, so they can spoil the taste of the drink; to avoid this, it is recommended to scald the greens several times with boiling water before brewing.

Let's consider 2 options for tea from tops:

• with fresh : to prepare the drink, select young green stems with leaves, wash under running water several times and chop with a knife. For 200 ml of boiling water use 1 tsp. greens, leave for 10 minutes, covered. Strain, add honey or sugar to taste;
• with dried : to prepare the drink, brew dried tops (1 tsp) with boiling water (1 cup), leave for 10 minutes to brew. To give a pronounced aroma, add a little black, green tea or spices.

To prepare the tops for the winter, they are dried in the sun in the hot summer. Freshly picked leaves are thoroughly washed and cut with a knife, laid out on a newspaper under the scorching sun, stirred 3-4 times throughout the day. It takes 2 days for the tops to dry completely. Tea from carrot tops should be taken 100 ml 2-3 times a day 15 minutes before meals.

Carrot tea with herbs and berries

Carrot tea is very tasty with the addition of a variety of fruits and herbs, which makes it richer and more aromatic. This drink can be consumed 2-3 times a day, 1 cup, as a replacement for regular tea or coffee.

To prepare the drink, you should mix 2 tbsp of rose hips, currants, raspberries. l., dried carrots - 3 tbsp. l., dried nettle - 1 tbsp. l., mint - 1 tbsp. l. Dry ingredients should be poured into 1 liter of boiling water and left in the teapot for 1 hour. After the specified time, strain the drink and drink with the addition of honey or in its pure form.

Harm and possible contraindications

Any medicine has contraindications for use, carrot tea is no exception. Drinking the drink is prohibited for people who suffer from an allergy to carrots, stomach and duodenal ulcers, and inflammation of the small intestine. Consumption of carrot tea is not recommended for women during pregnancy and breastfeeding.

If you do not follow the recommendations for drinking tea, the body may experience adverse reactions in the form of lethargy, nausea, vomiting, drowsiness, and headaches.

Thus, carrot tea is a very healthy drink that can cure some diseases and strengthen the immune system. To get the maximum benefit and not harm the body, you should follow the recommendations for preparing and consuming the drink.

Source: https://fermer.blog/bok/ogorod/morkov/polza-i-vred-morkovi/4888-morkovnyj-chaj.html

How to dry carrots

Harvesting carrots involves preparing the root crops and then drying them .

Preparing carrots

For drying, choose medium-sized root vegetables, young, juicy, with bright colors and thin cores, early varieties or mid-season:

1. Cut off any remaining tops and small roots, if any.
2. Wash the carrots with a stiff brush to remove clogged clumps of dirt and soil.
3. Start cleaning. For drying large volumes, it is more convenient and faster to use a special vegetable peeler.
4. Remove the green part of the root vegetable.
5. Check the fruit for damage; if there is any, cut it off.
6. Rinse the prepared carrots well.
7. Blanch it in boiling water for 12-20 minutes depending on the size of the fruit. You can also dry unprocessed, raw carrots. However, preliminary heat treatment contributes to better preservation of carotene. Without blanching, dried carrots become pale and lose their taste over time.
8. Check doneness with a toothpick. It will fit into the finished vegetable with little difficulty. Cool the carrots under running cold water and dry with a towel.
9. Then chop the root vegetable on a coarse grater, into cubes, wheels, semicircles or quarters, cubes, and straws.

Drying methods

There are several ways:

• naturally (in the sun);
• in the oven;
• microwave;
• electric dryer.

Let's look at each method in more detail.

In the sun

The best place for drying naturally is an open dry area away from roads , for example, in a garden or vegetable garden. The prepared and chopped carrots are scattered on a long sieve or tray in a thin layer and placed under the sun. In the latter case, it is stirred once every few days.

Air-solar drying is a long process . High-quality processing will take at least 2 weeks. When the root crop is dry, it is reviewed to eliminate underdried and contaminated pieces.

In the oven

The most common way is to dry carrots in the oven:

1. Prepare a baking sheet. It must be dry and clean.
2. Preheat the oven to 70°C.
3. Place the dough on a baking sheet in one layer. If the root vegetable is grated, the maximum permissible layer height is 1 cm.
4. Place the baking sheet in the oven and leave the carrots to dry for 6-8 hours, stirring and turning occasionally to remove moisture evenly.
5. The dried workpiece is cooled directly in the pan and stored.

Carrots are fragrant and retain their bright color .

Note. While the oven is operating, ensure sufficient ventilation of the room: open a vent or window for ventilation.

In the microwave

Another way to dry carrots:

1. Line a special flat dish for the microwave with paper towels and arrange pieces of prepared vegetables.
2. Cover the top with another napkin.
3. Place a glass of water in the microwave.
4. Dry the carrots on medium power. Set the timer for 3 minutes, then stir the pieces.

Drying root vegetables in the microwave is the fastest way , but due to the small capacity, the process will take a lot of time.

In an electric dryer

An electric dryer will make the process of harvesting carrots easier , but not every home has one:

1. Set the device to the desired temperature - about 60-70°C.
2. Place the chopped vegetables on trays and leave to dry. The process will take a long time - from 6 to 12 hours. This depends on the model of the electric dryer, its power, and the size of the carrot pieces.

In the case of a dryer, study not the recipes, but the instructions for your equipment. Different models require different settings, temperature conditions and timing .

If you do not prepare large quantities of vegetables, then buying an electric dryer is not advisable.

Carrots in syrup. Carrot jam: 6 recipes

Carrot jam will seem like a real curiosity to many. But you will like this sweet and tasty delicacy no less than gooseberry jam.

Making carrot jam is simple and quick, and the result is always excellent. Therefore, if this year you had a good harvest of this vegetable, and you simply don’t know where to put most of the root vegetables, be sure to prepare them according to my recipes.

The birthplace of carrot jam is Portugal. Here, in almost every family, recipes for making this delicacy are passed down from generation to generation. And in Europe, where carrot jam is loved even more than in its homeland, this vegetable is even considered a fruit.

Carrot jam “Portuguese style”

I’ll start with, perhaps, the simplest recipe - classic jam, without which not a single festive feast in Portugal is complete. This version of the recipe will be useful both for those who love carrots and for those who want to treat their family to some unusual, and most importantly, delicious dish.

What you will need

• Young carrots – 1 kg;
• water – 500 ml;
• sugar – 1 kg 300 grams;
• vanillin – 4 grams;
• citric acid – 3 grams.

As you can see, all the ingredients are available and are definitely in every housewife’s kitchen. And to make the jam even tastier, it is better to choose the sugariest varieties of carrots.

How to cook

The first thing we will do is prepare the syrup. To do this, combine sugar with water in a large saucepan and bring to a boil.

Stirring constantly, the syrup should be cooked for no more than 5 minutes. Then turn off the heat and set the pan aside.

Now the carrots. It needs to be peeled and cut into strips.

Transfer the carrots, which have been cut into strips, into a saucepan and pour in the already prepared and still hot syrup. Put it back on the fire and cook until the vegetable becomes soft. This will take approximately 10 minutes from the moment of boiling.

Now the most important thing is the infusion process. We need to turn off the heat, cover our future jam with a lid and leave to infuse for at least 8 hours in a saucepan under the lid. It is best to do this at night.

In the morning, put the jam back on the fire and cook until the mass thickens well. The carrots themselves should become transparent during cooking. At the very end, add vanillin and citric acid to prevent sugaring.

Place the carrot jam in sterile jars and store in the refrigerator.

It is important to remember that such jam should be stored only in a cold place - either in the cellar or in the refrigerator. Room temperature is contraindicated.

Carrot jam with geranium leaves “Favorite”

Surprisingly, tasty and aromatic carrot jam can be made with the addition of just a few geranium leaves. They must be placed in cheese for boiling vegetables, and at the end of cooking they must be removed.

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What you will need

• Carrots – 1 kg;
• sugar 1 kg 300 grams;
• geranium leaves 5 pieces;
• tartaric acid – 12 ml;
• water – 500 ml.

It is better to take fresh carrots for jam. However, sometimes the option from the store is quite suitable. The most important thing is to observe the correct proportions when preparing this workpiece.

How to cook

• Peel the carrots and grate them on a coarse grater.
• Transfer to a saucepan and boil in this pureed form for 15 - 20 minutes.

In another pan, prepare syrup from water and sugar. The ideal option is a thick product that will resemble sour cream in consistency.

Place boiled carrots in syrup. Add geranium leaves here. Don’t forget to count and remember exactly how many leaves you put in - at the end of cooking the carrot jam, they must be removed.

Place the pan on the heat and cook the jam until it becomes translucent. At the very end of cooking, remove the geranium leaves from the pan, pour in tartaric acid and stir the jam.

After cooling, roll into jars under metal lids. Store strictly in the refrigerator.

Carrot and calendula jam with lemon “Be healthy!”

Carrot jam can be not only tasty, but also healthy. And to do this, you need to add only two constituent elements to the main ingredients - lemon and calendula.

What you will need

• Carrots – 1 kg;
• lemons – 2 pcs;
• calendula flowers – 12 pcs;
• water – 500 ml;
• sugar – 1 kg.

Due to the presence of lemon and calendula in this recipe, the jam will appear a rich yellow color. And if you boil the carrots well in syrup, they will also become transparent.

How to cook

1. Peel the carrots and cut into pieces of arbitrary shape.
2. Place the chopped carrots in a saucepan, add water and cook for 5 minutes after boiling.
3. Cut the lemons with the peel.

Combine lemons with calendula flowers, put everything in a large saucepan and put on fire. Bring to a boil, then add the carrots and add all the sugar.

Mix everything and leave on the stove over low heat. Boil until the mixture resembles thick jam.

Uses of dried carrots

Dried carrots are used by housewives not only in the kitchen, but also in folk medicine . The benefits of root vegetables have been widely known since ancient times.

In cooking

Having dried carrots in your kitchen is practical and convenient. Already peeled and chopped root vegetables save time when preparing various soups, main courses or warm salads, pies and other preparations, and even when brewing tea. The root crop dries out well and at the same time perfectly restores its properties as soon as it gets into water or oil.

Dried carrots can be eaten at any time of the year, subject to storage conditions . The taste of carrots does not change, as does the taste of familiar dishes prepared with the dried product.

Dry carrots do not require preliminary preparation to be added to the dish - they are added 15 minutes before the end of cooking. If the pieces are small (up to 3 mm), then the heat treatment time is reduced to 10 minutes.

Terms and conditions of storage

Store carrots in:

• glass containers;
• wooden;
• plastic containers;
• cotton bags;
• craft bags.

Containers of dried vegetables are stored in a kitchen cabinet or pantry . From large containers, it is convenient to pour small portions of dried carrots into a spice jar so that it is on hand. It is advisable to put this jar in a closet after use.

As with any dried product, protect carrots from moisture and sudden temperature changes that can wet the outside of the bag or cause condensation to form in the jar. If you take dried carrots with you on a trip, use zipper bags.

Carrots dried for the winter are stored in dry conditions. Rooms with high humidity are not suitable, otherwise it will absorb moisture, resulting in mold and an unpleasant odor . If all conditions are met, dried carrots will not lose their quality throughout the year.

Reviews

Dried carrots are popular and there are many reviews about their benefits and ease of use.

Anna, Moscow : “An excellent snack for lovers of a healthy lifestyle and more. The carrots are crispy, not hard, but sweet. For me, this is the perfect snack to take on the go. Naturally, I recommend trying it!”

Elena, Rostov-on-Don : “When I forget to buy carrots, I always have dried ones; they taste no different in ready-made dishes. And most importantly, there is no need to clean or cut. Just the thing when you're short of time!”

Alexandra, Saratov : “Very convenient for soups. There is no need to peel or cut the carrots, just add them to the saucepan. It saves time and doesn’t take up space in the refrigerator. Tastes just like regular carrots.”