Quality: Select young, tender, coreless, medium length carrots.
1. Remove tops, wash and peel.
2. Leave small carrots whole. Cut others into thin slices, 1/4-inch cubes or lengthwise strips.
Water blanching: Water blanch small whole carrots 5 minutes, diced or sliced 2 minutes and lengthwise strips 2 minutes. Cool promptly, drain and package, leaving 1/2-inch headspace. Seal and freeze.