Is it possible to freeze vegetables. A mixture of vegetables for freezing for stew: a recipe

If the products are properly stored, they only benefit the body. Food can stay in the freezer of the refrigerator for a long time, not to lose vitamins and other valuable elements. In the review, we will talk about what can be frozen for the winter, discussing the simple preparation of the most common products at home. Ideal stocks in the freezer are represented by a universal assortment: vegetables, fruits, berries, herbs, mushrooms.

Rules for freezing food in the freezer

Features of storing food in the freezer

The rules for freezing food in the chamber are simple, but they must be strictly observed. Before freezing, it is required to prepare all products in such a way that they do not have to be washed later, but can be consumed immediately. If the storage time is not observed, food poisoning occurs. Only fresh, whole, undamaged, high quality products should be selected for freezing. It is advisable to turn on the maximum cold in the freezer a few hours before laying new products in order to create an optimal atmosphere there and the process of adding food at room temperature does not negatively affect the containers and packages already stored in the chamber. It is better to store food in portions so that you can get them little by little.

The average temperature in the freezer is 20 degrees and below. For some blanks, 18 degrees is enough. It is impossible to freeze already thawed vegetables, fruits, berries or mushrooms again. Every product needs a sealed container. Containers are available in abundance in supermarkets. It is necessary to put the washed and dry product on a flat surface and freeze slightly so that the pieces do not stick together. Next, send the blank to a plastic container or wrapper, remove air from there, close the package, place a label on it indicating the contents and today's date. This approach will provide you with convenience when using frozen foods.

It is better to stock up without sugar and salt. Usually, housewives, subject to all conditions, manage to preserve vitamins and provide the whole family with healthy nutrition. Preparations for the winter can be whole, cut into pieces. Blanched foods also keep well. This means that the food has been cooked for up to 5 minutes in a small amount of water.

Shelf life of food in the freezer

The duration of keeping food in the freezer compartment of the refrigerator varies. Here are the generally accepted rules:

• vegetables can be stored for 3-12 months;
• fruits are stored in the freezer for 9-12 months;
• greens are stored for 3-4 months;
• store mushrooms for 3-6 months;
• bell peppers stuffed with minced meat are stored for 3-6 months.

Please observe the expiration dates given, do not use expired products, always sign the dates of preparations, especially if you have small children.

Freezer storage packaging

You can dry vegetables and fruits before freezing with a cold hair dryer to speed up the process, or lay out washed food on fabrics.

You need to know what you can and cannot freeze food in. The following packaging options are relevant for vegetables, fruits, herbs and mushrooms:

• tight-fitting plastic containers;
• trays made of food-grade plastic;
• plastic film;
• tin products specifically for the freezer;
• extrusion film-polyethylene;
• aluminium foil;
• if we are talking about berries, then it is convenient to lay them out in ice molds;
• some products are successfully stored in paper boxes;
• food plastic bags;
• bags with clips.

And these packaging options are not suitable for storing food in the freezer:

• household bags and any fabric products;
• wrapping;
• garbage bags and bags and any non-food plastic bags;
• greaseproof paper.

We have decided on the best packaging, now let's talk about how to properly freeze specific products, so that later we can eat them with pleasure in the winter.

properly frozen vegetables and fruits do not lose their attractive appearance, taste, spectrum of vitamins and other useful substances

What vegetables can be frozen for the winter?

How to freeze pumpkin for the winter?

It's easy to cook pumpkin raw. First, remove the skin, then randomly cut the flesh. For example, cubes of 2.5 centimeters. We lay out the chopped vegetables on the tray so that the fragments do not touch. Otherwise, the pieces will stick together. When freezing occurs, the product should be transferred to a plastic container, taking into account that there is some free space left, as this product expands when cooled. It is also convenient to freeze raw or boiled grated pumpkin.

Proper freezing of zucchini

We take the most tender young zucchini or zucchini, in which there are a minimum of seeds and they are small, thin skin. They need to be washed, dried, cut off the tails. To freeze zucchini for soup or stew - cut them into cubes of 1-2 centimeters. For fried zucchini and casseroles, circles a centimeter thick are better. When preparing vegetable pancakes, it is advisable to rub the zucchini along with the carrots through a grater.

Storing beets in the freezer

Rinse the beets, remove the skin, chop it in any way. For example, cut, pass through a blender or rub through a grater. Divide into small portions by placing the product in containers, bags or ice trays. Use the quick freeze function. Boiled beets are frozen in the same way.

How to freeze eggplant for the winter?

Soak the eggplants in water for a while, then chop them randomly. Arrange in the selected packages and send to the freezer. You can freeze raw or oven-roasted eggplant. The product is prepared by conventional blanching for up to 5 minutes, heating in a microwave at a power of 800-900 W for 4 minutes. In addition, before freezing, eggplants are blanched in a double boiler, also up to 4 minutes.

Proper freezing of onions

Free the onion from the husk, make slices of 0.5-1 cm, arrange in packages, leaving some free space. If possible, remove the air from the bag, close it and send the product to the freezer. You can pre-blanch or fry the onion. Leek, chives, and green onions can also be stored in the freezer. The frozen product is not used in its raw form, it is added when cooking.

Storing broccoli in the freezer

Separate the cabbage inflorescences, rinse them. Take small portions and process separately. Put the product in boiling water, keep it in the cooking mode for 2-3 minutes, then place the cabbage in ice water for a couple of minutes. Put the product in a colander to drain the water. Place the cabbage in portions in bags, squeeze out the air and close them, put in the freezer.

How to freeze tomatoes for the winter?

To make pizza, French meat or scrambled eggs, you can cut the tomatoes into circles and arrange them in the freezer on food paper. Frozen rings can be folded into any convenient container. It is convenient to store whole tomatoes - they are washed, dried and put in the freezer. To prepare only the pulp of tomatoes, you need to dip them in hot water, remove the skin and use the insides. You can also prepare tomato juice and freeze it, use it for various homemade dishes.

Proper freezing of carrots

Cut the carrot into pieces of any shape. For beauty, you can use figured devices for cutting vegetables. If this is not the case, then you can make circles, cubes or thin straws. Freeze absolutely dry carrot slices so that they do not stick together into a single mass. Put the carrot on a cutting board, wait a couple of hours, then place it in any package. In addition, vegetables can be blanched - boiled in boiling water for about 2-3 minutes, then removed and immediately put in cold water, dried on a towel and frozen in the same way.

Storing peppers in the freezer

Whole and even-skinned peppers, freed from stalks and seeds, wash and dry well. Place the product freely on the substrate, when it freezes after a few minutes, fold it tightly into any storage container. For example, in plastic bags. And they also prepare peppers like this: they are dipped in boiling water for half a minute, then dried and frozen, folding them one into the other. Such a product is suitable for preparing stuffed peppers or adding to various dishes.

How to freeze potatoes for the winter?

Peel potatoes and immediately put in water, otherwise they will darken. If desired, small tubers are frozen whole: boil the product in boiling water for five minutes, then put it in ice water, remove it, dry it thoroughly and place it in a freezer in ziplock bags or ordinary plastic bags. Two-stage freezing - first spread the tubers on a horizontal surface freely, wait for freezing, then lay them more tightly in any container. When cooking, potatoes do not need to be thawed, immediately put in dishes. Similarly, you can prepare potatoes with straws, only blanching is 3 minutes and the raw product needs to be washed more thoroughly. Pack the frozen slices in bags. Such a product is the basis for french fries or a component of soups. If potato slices are being prepared specifically for deep-frying, then it is advisable not to blanch them, but to steam them in a colander over boiling water in a saucepan and drizzle with oil before freezing. Some people freeze cooked french fries.

Freezing celery rules

Rinse celery and remove large fibers. Freezing the product whole or in pieces allows you to add it to sauces, stews, soups. You can prepare celery without blanching or with it. The fact is that 3-minute blanching extends the shelf life. Arrange dry pieces on foil or parchment, freeze, then pack in a convenient way and send for storage in the freezer. Without blanching, store the product for 2 months, and with blanching for up to a year.

How to freeze fruits and berries in the freezer?

Freezing strawberries

Berries lose their taste a little, so many people freeze it in sugar. First, lay out the product in a thin layer, after freezing, put it in bags or plastic containers. If you need to make strawberries not in bulk, but with sugar, we take 350 grams of sand or powdered sugar per kilogram of product. We put clean berries in a plastic bowl, sprinkling each layer with sugar. After keeping a couple of hours at a positive temperature in the refrigerator, the berries will give juice, then tightly fold the berries into any container and pour the juice, they will be tasty and sweet, as they are in syrup. Also, strawberries are perfectly stored in the form of mashed potatoes. To do this, the berries need to be mashed or passed through a blender. When the puree-like contents of the container are defrosted, then sugar is added.

Freezing plums in the freezer

For freezing, the most tight ripe fruits are selected. When you prepare the filling, the bones will have to be removed. First, you need to keep the fruits laid out on a horizontal surface for several hours, then you can put them away for storage in any container. Plums do not need to be thawed before use. For example, put frozen pieces in compote or pie filling.

Harvesting and storing apples in the freezer

To prepare apple slices, you need to cut the stalk and seeds, although this is not necessary. Put the cut fruits on a cutting board in one layer, put them in the freezer for 2 hours, then put them in a plastic tightly closed container or bags for further storage. You can also prepare fruits in sweet syrup, their shelf life will be longer. First, we cook a syrup consisting of 1500 mg of ascorbic acid, 750 g of water, 450 g of sugar. Soak in cold syrup for a day, then pour boiling water or blanch, and then freeze. In addition, you can make a puree mass, for this, chopped apples without sugar are boiled for up to 20 minutes, then passed through a blender, frozen. If you want, send the apples to the freezer whole. Before this, it is advisable to soak the fruits for several minutes in a solution consisting of 50 g of water and 1500 g of ascorbic acid.

Storing grapes in the freezer

Rinse and dry the grape tassels with a towel, it does not give juice, which is different from raspberries, strawberries. First, freeze each brush separately, then they can be connected and stored in containers, bags. You can also prepare individual berries, they are also laid out on the surface, you can put them on plates when they freeze a little, put them in bags and tie them tightly.

Harvesting cherries for the winter in the refrigerator

Freeze pitted cherries if you need to cook jelly, compote, desserts, jelly from it. If you need pitted berries, for example, for filling pies, you will have to take them out before freezing. Cherries are not thawed, they are immediately put into pies. For harvesting in the freezer, freshly picked berries are used, one serving of berries is 500 grams. The fruits must be washed and dried. Berries are stored in plastic boxes or sealed bags. First, the cherry is frozen in one layer, then the hard berries are transferred to the container, otherwise they may stick together. It is good to have berry assorted cherries, blackberries, currants and raspberries in the freezer, but all berries should be barely ripe, so they are better stored.

Storing food in the freezer: properly harvested vegetables, fruits, berries, mushrooms, greens are useful stocks for the winter

Harvesting and storing mushrooms at home

How to freeze oyster mushrooms correctly?

Oyster mushrooms are harvested similarly to vegetables. The main thing is to take the product of the first freshness, rinse it clean, dry it well and pre-freeze it unfolded. Small mushrooms can remain whole, large ones need to be cut. In principle, it is permissible to freeze oyster mushrooms not in two stages, but immediately put them in containers or bags at the lowest temperatures. In addition, mushrooms can be boiled in salt water for a quarter of an hour, then dried and sent to the freezer. Try freezing and fragrant mushroom broth.

Features of freezing saffron mushrooms

Camelina mushrooms are a useful product, it is ideal for freezing. Do not mix them with other mushrooms or immediately pack them into bags. It is necessary to withstand the mushrooms at maximum freezing up to 12 hours, then transfer them to containers or bags and already set the temperature to about 18 degrees.

Features of freezing greens

Take note of our tips for storing greens in the freezer and using blanks:

• use frozen herbs to make teas;
• put greens in soups all year round;
• try to freeze the greens in a bunch, it is wrapped in cling film, and it will be possible to cut off the required amount from the resulting hard sausage;
• along with greens, do not forget to freeze milk corn with coarse grains;
• make an assortment of several types of greens (sorrel, parsley, dill, tarragon, sage and any other types), chopping it finely and filling it with water, as a result you will get convenient ice cubes in any container;
• it is convenient to freeze greens, chopped with a mixer, in trays for making ice.

It's great if your whole family gets used to eating greens in all seasons.

What can not be frozen in the freezer?

• watery foods such as cucumbers, potatoes, apples, watermelons - can be frozen, but it is possible that after thawing they will lose their shape;
• herbs - it is also, in principle, permissible to freeze, then they can change color and turn into porridge after thawing;
• horseradish, cheese - can behave unexpectedly when frozen-thawed;
• do not freeze thawed meat;
• boiled pasta cannot be frozen;
• coffee beans lose their beneficial properties in the cold;
• canned food is not intended for storage in the freezer;
• do not freeze eggs in the shell, only in molds;
• sour cream, yogurt, custard and other creamy products are stored in the refrigerator, not in the freezer;
• cheeses should not be frozen;
• sauces based on starch or flour cannot be frozen;
• ice cream that has melted should not be put in the freezer, otherwise it will become sticky;
• many are interested in whether it is possible to freeze cabbage, we believe that it is not worth doing this for salads, since the product loses its natural crispy structure, becomes sluggish and soft (although for the preparation of cabbage rolls, borscht and stews, white cabbage can be frozen head or chopped )
• some housewives do not recommend freezing quince, melons, pears, hawthorn and wild rose, but we believe that quince, melon and pear are easily and permanently frozen in the same way as other fruits - in cubes or slices by the dry method, and hawthorn with rose hips are frozen with whole dry berries, also in a two-stage way (first, the products laid out in a thin layer are frozen, then they are transferred to a container for storage).

In our article, the topical issue of preparing food in the freezer was discussed. By adhering to simple rules, you can make your life much easier, diversify home cooking and continuously receive vitamins.

Now, while it's still in season, it's time to freeze vegetables and herbs for the winter! In winter, they will cost many times more, and the taste and benefits will be many times less. Therefore, we are not lazy and freeze. 😀 You will see how they will help you out and diversify your diet in winter!

Vegetables can be stored in the freezer until next summer. They do not need to be thawed before cooking, unless directed to do so.

What vegetables should be frozen and how to do it right?

1. Greens

Be sure to prepare dill and parsley, if desired - basil, celery, cilantro, spinach, sorrel, etc. Frozen greens can be added to any dish, they cannot be distinguished from fresh ones.

Wash the greens in advance and leave to dry. It can be frozen for the winter in several ways:

• sliced- cut the greens, distribute them into small bags and send them to the freezer.
• bundles- place a bunch of greens in a bag, squeeze the air out of it and put it in the freezer.
• oil cubes- chop the greens, add soft butter (for 100 grams of greens - 25 grams of butter), arrange in ice molds or from under store-bought sweets. You can also use olive oil - then pour the greens into molds and fill with oil. Pour the frozen cubes into containers and leave in the freezer.

2. Tomatoes

Wash the beans and cut off the stems. Cut it into pieces about 4 cm long.

I personally do not blanch green beans, but for longer storage it is recommended to boil them for 3 minutes and then cool them sharply, like cauliflower.

Arrange dry beans on a cutting board or baking sheet in a single layer and place in the freezer. When it freezes, put it in bags.

7. Eggplant

Wash the zucchini and wipe dry. Clean the old ones and remove the seeds.

• Cubes– cut vegetables into cubes about 1.5x1.5 cm, pack in small packages and freeze. It is advisable to add finely chopped dill to the zucchini - it will be very fragrant.
• sliced- cut the zucchini lengthwise into plates 3-4 mm thick. Place on a baking sheet lined with cling film or paper so that the slices do not touch. Freeze. Then carefully remove and fold into bags in a pile of several pieces. Before preparing the rolls, defrost in hot water or milk (as in).
• circles- cut the vegetables into circles 4-5 mm thick. Freeze in the same way as sliced ​​zucchini.
• grated- grate the zucchini on a coarse grater and squeeze out the juice. Divide into bags and freeze. To prepare fritters, they will need to be thawed first.

9. Corn

Who doesn't love boiled corn and canned grain salads?

• cobs- peel corn from leaves, pack and freeze. In winter, just take out the cobs and boil them unfrozen.
• grains Boil the corn and immediately dip it into cold water. Then cut off the grains with a knife. Divide into bags or containers and freeze.

Freezing vegetables at home is one of the most popular ways to harvest for the winter. Its advantages are obvious: products are not processed at high temperatures, salt, sugar, preservatives are not required, cooking time is reduced, and a maximum of useful components is preserved.

General freezing rules

Freezing vegetables, like other types of preparations for future use, has its own technological subtleties:

1. Choose ripe but firm vegetables without warping or signs of disease.
2. Wash and dry fruit thoroughly before freezing.
3. Some vegetables need blanching to prevent microbial growth and stop oxidative processes.
4. To store blanks, use bags (tight plastic bags with special zip fasteners) or plastic containers for.
5. The storage temperature should not exceed -18 °C, otherwise the shelf life of processed products will be reduced from 8-12 to 2-3 months.
6. Do not re-freeze thawed blanks.
7. Choose the cutting method and serving size depending on the future use.
8. For convenience of preparation, the date and type of freezing are signed.

Ways to freeze vegetables at home

Freezing vegetables for the winter at home can be done in several ways:

• whole fruits are harvested fresh or baked (tomatoes, peppers, eggplants);
• cut into pieces (halves, slices, plates, bars, cubes);
• grated vegetables are convenient to use for sautéing, in the filling for pastries and in cereals (carrots, beets, pumpkin, peppers);
• mashed (tomatoes).

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Freezing carrots

This vegetable is used in sautéing for soups and second courses.

1. Cut the peeled root crop into cubes, circles, straws for garnishes.
2. Arrange on a tray and place in the freezer, covered with cling film.
3. Put a scattering of frozen pieces or grated carrots into bags, store according to general instructions.

frozen tomatoes

Tomatoes give the dish a pleasant sourness and a beautiful color.

1. Freeze fleshy fruits whole, cut into slices, circles or pieces.
2. For soups and sauces, puree the tomatoes, removing the thin skin. Put the mass into silicone molds and freeze. Transfer the frozen blanks to the bag.

Freezing Peppers

This vegetable crop can be frozen whole or cut into large pieces, rings, strips and cubes.

1. Free whole fruits from the insides, blanch in boiling water for no more than 1 minute. Fold original pyramids of 3-4 peppers in packages (containers) and freeze.
2. Sliced ​​spread on a tray in a single layer. Freeze, put in bags.

Frozen green beans

Delicate green pods are easy to freeze at home. In winter, beans can be used to make a delicious sauté, stew or delicious casserole.

1. Wash the pods, cut off the ends.
2. Divide into 2-3 parts, dry. Freeze on a tray.
3. Or immediately put the blanks in bags, put them in the freezer.
4. Shake the frozen contents so that the beans do not stick together.
5. Store vegetables for no more than 12 months at a temperature of - 18 degrees.

frozen eggplant

Eggplant is used in the preparation of vegetable and mixed side dishes. For freezing, it is better to use small fruits that have a uniform pulp with small seeds.

1. Remove the tough skin before slicing and blanching.
2. Cut into large pieces, circles, slices or cubes. Blanch 2-3 minutes in salted water.
3. Dry, put on a baking sheet and freeze. Remove the blanks in bags or plastic boxes with a lid.
4. Prepare whole (half) eggplants by pre-cooking in the oven. Prick the skin with a fork, brush the fruit with oil and bake until tender. Cool and freeze in bags, releasing the air.

Freezing zucchini

Delicate gourds are often used in the preparation of stews, vegetable purees, and soups.

1. Wash young unpeeled fruits thoroughly and wipe dry.
2. Cut into circles, large slices, cubes.
3. Spread the slices on trays in an even layer, freeze.
4. Store in tight bags from 3-12 months, observing the temperature regime.

Freezing cabbage

Depending on the type of cabbage, the methods of freezing it change.

1. Broccoli has a delicate structure, so take the washed and dry heads of cabbage into florets and freeze on a tray. Put in bags for storage.
2. Arrange the washed, dried cauliflower and Brussels sprouts on inflorescences, blanch in acidified water. After 2-3 minutes of processing, transfer to ice water.
3. Dry, lay out to freeze on a baking sheet covered with parchment.
4. Transfer to prepared bags, containers.

Fruits frozen for the winter at home will be a great help in the kitchen. From a variety of vegetables, you can independently prepare various mixtures that significantly save the budget and time of the hostess.

More and more gardeners are engaged in freezing vegetables for the winter at home. This is a quick way to prepare for the winter. Products retain the maximum amount of nutrients. Supermarket shelves are full of different varieties of frozen vegetables and fruits. But what could be better and tastier than strawberries, cherries, cabbage and zucchini grown at your own dacha.

A bountiful harvest requires immediate processing. And on the beds another wave of vegetables ripens. The gardener often does not have enough time for pickling and salting. And laying semi-finished products in the chest freezer is easy and does not take much time.

You can freeze almost everything that grows in the country and gives a harvest: greens, berries, fruits and vegetables. The main thing is to follow the rules. Then the blanks will delight you with a long cold winter.

Why freezing is needed

Preservation of the crop is the main task of the gardener. Summer and early autumn are hot seasons. Vegetables and berries require immediate processing. The summer resident does not always have enough time to prepare pickles and marinades.

Freezing food comes to the rescue. Almost every garden house has a refrigerator and freezer. And preparing and laying the raw materials will take a little time.

The advantage of frozen products is the preservation of vitamins. During heat treatment, most of them are destroyed. And this way of storing products makes semi-finished products useful.

Not all gardeners have enough space to store pickles and marinades. Some (mushrooms) should not be kept at room temperature. And frozen canned food is compact.

Almost any vegetable mix can be bought at the store. But food grown in your own garden and frozen on your own is much tastier.

General freezing rules

To obtain high-quality vegetables, you need to freeze them according to the rules. This will preserve the color and presentation. Properly selected and put into the chamber, vegetables have a characteristic texture, they are easy and simple to cook.

At what temperature do vegetables freeze?

Prepared raw materials are placed in the freezer in the "quick freeze" mode. It's -25 degrees Celsius. After freezing (about an hour), the temperature is raised to -23 degrees.

Features of storing food in the freezer

Harvest is not enough just to store. You need to have the right products to cook delicious meals in winter. To obtain high-quality semi-finished products, you should follow the recommendations:

1. It is necessary to follow the rule of commodity neighborhood. Frozen vegetables should not be stored in the same compartment as meat, fish or mushrooms. If the latter spoil, the vegetables will remain edible.
2. Thoroughly wash and dry drawers and shelves before storing.
3. On the packaging it is recommended to write the type of workpiece and the date of storage. This is required for a quick revision of the contents of the freezer.
4. Drawers and shelves are filled as tightly as possible. But pre-frozen semi-finished products should be laid. Layers of raw food freeze together: it becomes impossible to pull them out.
5. Mixtures should be packed in containers for portioned use: it is difficult to get them out of large bags. Re-freezing of defrosted products is not allowed.

Do not try to freeze the entire crop as a whole: any workpiece has a shelf life. It's a shame to throw away something that you didn't have time to eat.

Shelf life

Gardeners often neglect the shelf life of frozen foods. It is not safe. Even at sub-zero temperatures, bacteria live and multiply. The cold only hinders their development. Freezing past the expiration date may be harmful to health.

When storing vegetables at a temperature of -23 to -18 degrees Celsius, the products retain their beneficial properties throughout the year. At negative temperatures above -18 - vegetables can be consumed without fear for 8 months.

Each chest freezer has a temperature sensor. You should regularly pay attention to its values.

Packaging for food storage in the freezer

For freezing, use food-grade packaging only. Cellophane freezer bags are ideal. Raw materials are laid in them, air is expelled. Flat containers are easy to stack.

Some gardeners use food containers. They must be labeled accordingly. The container is filled with chopped vegetables and closed with lids. Containers of rectangular profile and equal size fit tightly on the shelves.

How to choose and prepare vegetables for the winter

The quality of frozen products depends on compliance with the storage rules. The main recommendations should be followed:

1. Take ripe vegetables with intact skin. The presence of rot or stains is unacceptable.
2. Before laying, the products should be washed thoroughly in hot water. Then spread out to dry. Excess moisture reduces the quality of the workpieces.
3. The dense skin should be peeled off, the seeds removed from the middle, and the stalks cut off.
4. Blanch if necessary. This operation will preserve the marketability of raw materials.
5. Store the workpiece in a tightly closed container: this will protect the vegetables from drying out.

Vegetables are frozen cut or whole. It depends on the intended use and the place in the freezer.

What utensils do you need

For laying in the chest freezer, use only plastic dishes with a special mark. This will keep it from cracking, and vegetables from spoilage.

It is permissible to use glass or porcelain dishes at intermediate stages. Juicy vegetables (tomatoes) are laid out on them. From above, the dishes are tightened with cling film to prevent freezing. After an hour, the frozen pieces are transferred to a container.

Do I need to wash vegetables before freezing?

It is assumed that frozen products are fully prepared for cooking. After defrosting, you can immediately make a side dish or snack from them. Therefore, the laid vegetables must be washed in hot water. For heavily soiled products, it is recommended to use a brush.

Why Blanch Vegetables Before Freezing

Blanching - alternately immersing vegetables in boiling water and cold water. Runs within 2-5 minutes. With a long operation, the product becomes boiled.

Blanching is a necessary part of the freezing process for some foods. It allows you to keep the presentation. Cauliflower without this operation changes color from white to gray. It becomes unpleasant to eat.

Some vegetables, when blanched, acquire the missing density. This prevents the pieces from sticking together.

What vegetables can be frozen at home

Almost all vegetables grown in the garden must be frozen. But they need to be properly prepared for storage. Often foods look attractively fresh, but when they are taken out of the freezer, they do not make you want to eat them. The mass has an incomprehensible consistency and a strange color.

The reason is a violation of the procurement rules. Fruits were selected green or overripe, damaged by insects. The temperature inside the chest was too high or unstable. The packing container was damaged during packing. To avoid disappointment, you should carefully follow the rules for sorting, processing and laying vegetables.

tomatoes

Berries are frozen in several ways:

1. Peel the skin off the tomatoes. Cut large tomatoes into pieces, remove the seed chambers along with partitions. Put the remaining dry parts in a plastic container and place in the freezer. Tomatoes are used for fresh consumption and cooking.
2. Whole cherry tomatoes are frozen. Sort the berries, wash and place in a plastic bag.
3. Cut the tomatoes into pieces and put on a glass dish in a single layer. Cover with cling film. After freezing (after 60 minutes), the tomatoes should be carefully removed and placed in a plastic bag.

Thawed tomatoes taste the same as fresh ones.

cucumbers

Cucumbers are also suitable for freezing. It is better to use salad varieties. Greens should be cut into pieces, rings or strips. Then place in containers. This is a semi-finished product for winter salads. But it is recommended to use the product within six months.

bell pepper

Bulgarian pepper is frozen for winter stuffing or addition to stews, soups. In the first case, the stalks are removed from the peppers and the seeds are cleaned. The fruits are inserted into each other and placed in plastic bags. The pepper is ready to be stuffed.

In the second case, the fruits are cleaned of seeds and cut into cubes or strips. The container is tightly filled with slices and laid in a chest freezer.

Some gardeners immediately fill the peppers with minced meat or vegetable. When using meat, the shelf life should not exceed 3 months.

eggplant

This representative of the nightshade has a rough and bitter skin. It needs to be cleaned up. Then the fruits should be blanched for 5-7 minutes. After all the preparatory operations, the eggplants are cut and frozen.

For stuffing, the fruits are cut in half lengthwise and frozen in this form.

Green peas and milky corn

Green peas and milky corn are favorite winter salad ingredients. We freeze the components ourselves:

• peeling cobs (three of them against each other) and pods;
• put in packages;
• tie tightly.

The result is a great addition to salads and soups.

Cabbage

For preparations, broccoli, cauliflower, kohlrabi and Brussels sprouts are suitable. We disassemble broccoli and color into inflorescences, cut off the legs. Then blanch for 3 minutes. Dry the cabbage and freeze in a plastic bag.

Brussels sprout - we sort it into heads, clean it from covering leaves and blanch it too. Dry and freeze.

We clean the kohlrabi from a dense skin and rub it on a coarse grater. Then put in a plastic container and put in the freezer. The released juice is frozen with cabbage. In winter, it is used to make soups and sauces.

Zucchini, squash, pumpkin

Gourds are easy and pleasant to harvest. First, they should be cleaned and the seeds removed. For stew, vegetables need to be cut into cubes, for stuffing - with washers (with a cleaned middle). Arrange the vegetables in portions (for one preparation) in bags and freeze.

string beans

Asparagus beans are used to prepare various dishes. It's nice to have it on the menu in winter.

Pods should be sorted, damaged - discarded. Then cut off the stems and ends. Large cut into pieces. The pods need to be blanched in salted water. The processing time is 3 minutes. Then they should be dried on a paper towel. After all the steps, the product is decomposed into bags and placed in a chest.

Ginger

It is a popular spicy and healthy addition to dishes. The root can be frozen in the following ways:

1. With a free freezer, the product is frozen whole. It is washed, dried and placed in a plastic bag.
2. Gardeners use grated ginger for cooking. The root is washed, cleaned and grated. Then carefully lay out on a dish and cover with a film. After 60 minutes, the frozen hemispheres are laid out in a bag or container and placed in storage.
3. Ginger can be frozen chopped. The root is washed, peeled and cut into desired pieces. They are placed in a bag and frozen.

In the first case, after defrosting, the root should be cleaned.

Turnip

Turnip is included in the diet menu. It is added to soups, stews. Turnip garnish meat dishes.

Freezing a root crop is easy. First, it is washed, peeled. Then cut into cubes and blanched for 3 minutes. The dried pieces are placed in a plastic bag and frozen.

Zucchini

This melon representative is frozen in the same way as zucchini, squash and pumpkin.

Potato

Often a gardener does not have time to peel potatoes. And so you want to cook french fries or just fried! Freezing for the future will solve the problem.

First, place the peeled potatoes in cold water for 30 minutes. Part of the starch will settle to the bottom: this will preserve the taste of root crops when frozen.

Then cut the tubers into slices and blanch for 5 minutes. Dry on a paper towel, pour into a bag and store in a chest.

It is important to choose potatoes with a low amount of starch: freezing will turn out tastier.

Corn

To freeze this product, you should choose cobs with a waxy degree of maturity. Too young or fully ripe are not suitable: when frozen, they lose their presentation.

Some gardeners freeze corn on the cob. To do this, heads of cabbage should be cleaned of covering leaves. Then wash and blanch for 5 minutes. Arrange the cobs in freezer bags (2-3 pieces each) and place in a chest.

The second way is freezing grains. Heads of cabbage should be husked, the grains should be cleaned of pieces of the stem and debris. Then collect in a colander and blanch for 3 minutes. Drain the seeds on a paper towel and pat dry for 30 minutes. Arrange dried corn in bags, seal tightly and mark in a chest.

The second method allows you to save space in the freezer. But it is more labor intensive.

Other vegetables

It is convenient to freeze small carrots and beets. Root crops should be washed, peeled, cut and placed in containers or bags.

Do-it-yourself vegetable mix recipes for freezing

Supermarket shelves offer mixes for every taste. But it’s more pleasant to make recipes yourself from products grown in the garden. The proportions of the ingredients depend only on the taste and desire of the gardener.

All vegetables should be prepared for freezing separately. Then they are connected, hermetically packed and stored for storage.

Paprikash

This recipe came from the Balkans. The mixture consists of sweet peppers, zucchini (zucchini can be replaced), tomatoes (any color can be) and green beans. The proportions are arbitrary.

Peel and cut zucchini and sweet pepper. Blanch beans for 3 minutes in salted water, then dry on a towel. Cut out the septa and seed chambers from the tomatoes. Mix everything in a large bowl and divide into bags. Place in the chest.

Village vegetables

The composition of the mixture:

• Bell pepper;
• broccoli;
• corn;
• string beans;
• carrot;
• potato.

All vegetables are cooked separately. Blanch potatoes, beans, broccoli and corn. Then cut the ingredients into arbitrary pieces, mix in a bowl, arrange in bags and freeze.

Lecho

Some gardeners cannot imagine their menu without this mixture. It consists of tomatoes and sweet peppers. Tomatoes should cut out the seed chambers and partitions. For peppers, remove the seeds. Cut randomly, mix and freeze.

Mix "Spring"

This mixture is actively consumed not only in spring. Vitamins are needed in slushy autumn and cold winter.

You should prepare:

• green pea;
• cabbage (broccoli, cauliflower and Brussels sprouts);
• carrot;
• potato.

Vegetables are prepared for freezing separately. Blanch cabbage and potatoes. The ingredients are then mixed and stored.

Hawaiian Blend

Rice is included in this mixture. Compound:

• potato;
• green pea;
• pepper;
• corn.

Rice should be boiled in salted water until half cooked. Blanch potatoes and corn. Cut vegetables into arbitrary pieces, put together with boiled and chilled rice in a bowl, mix. Then sort into containers and store.

Mexican platter

The mixture has a large set of ingredients. It consists of:

• carrots;
• string beans;
• sweet multi-colored pepper;
• corn;
• eggplant;
• red beans;
• green peas;
• Luke;
• root celery.

Beans (green and red), corn, eggplant and celery root are prepared for freezing and blanched. Then the ingredients are dried on a towel. The rest of the vegetables are chopped. Everything is mixed in a deep bowl, laid out in containers and stored.

Defrost Rules

To prepare delicious and nutritious dishes, frozen vegetables need to be properly defrosted.

The blanks should be placed in a deep bowl and placed on the bottom shelf of the refrigerator. Such natural defrosting will preserve the maximum of vitamins.

Defrosting at room temperature leads to loss of vitamins, juice and presentation.

Application of frozen food

Frozen vegetables and mixtures are used equally with fresh products. From them prepare: soups, salads, sauces and garnishes. To obtain tasty and healthy dishes, it is recommended to follow the rules for freezing, storing and defrosting food.

No doubt, there is nothing better than fresh vegetables and fruits. And vitamins in them, and microelements, and micronutrients. But now the season ends, and we either cook jam, prepare salads and other preparations for the winter, or go to the vegetable department of the supermarket for vitamins ... Jams and pickles, of course, are good, but, unfortunately, there are few useful things left. And those fruits and vegetables that are on the shelves all year round are also in doubt - who knows where and how they are grown ... But there is one way out - home freezing.

Freezing is perhaps the most profitable and convenient way of canning. Judge for yourself - with this method you do not use vinegar, salt, or high temperatures, which destroy almost all vitamins. True, when freezing, a certain amount of vitamins is also lost, but these losses are incomparable with boiling and pickling. There is one more minus - the color and shape of the products, alas, are lost. But if you don't care what the berries from your garden will look like, then this article is for you.

Of course, someone who has a huge freezer is lucky. But even in an ordinary refrigerator, a lot of useful greens, mushrooms and other sweets from the dacha will fit.

There are several freezing rules:
. Fresh and mature, dense, not deformed products are suitable for freezing;
. Vegetables and fruits must be thoroughly washed and dried before freezing - if this is not done, all your freezing will stick together into an unappetizing lump;
. Most vegetables need to be blanched before freezing. Blanching is a short-term boiling in boiling water or steaming, followed by rapid cooling. Blanching destroys oxidative enzymes that cause off-flavors and discoloration.
. Frozen foods should be packed tightly in containers with lids or plastic bags. The denser the products are packed, the less moisture will evaporate during storage.
. Containers and bags must be sealed.
. It is desirable to freeze products in small batches - so that they can be used at once. So, instead of a huge package of vegetables or berries, it is better to make several small ones at once. Re-freezing your freeze is not worth it, it will just be a transfer of the product.
. The temperature in the freezer should not exceed -18ºС, in this case, the products can be stored for up to a year. Freeze can be stored at temperatures from 0 to -8ºС for no more than three months.

You can freeze almost everything - from greens to mushrooms. Do not freeze only turnips, radishes, radishes. When using frozen herbs, you do not need to defrost them, and other products require half the cooking time. The ideal way to cook frozen vegetables is with a double boiler.

Greenery. Dill, parsley, sorrel, onion feathers, cilantro, celery, etc. before freezing, thoroughly washed, dried (this is important!) And cut. The prepared greens are put into bags, squeezed so that air comes out, the bags are tightly tied. Another way to freeze greens is to freeze in small portions in water. To do this, wet greens are tightly packed into ice molds, poured with water and frozen. The resulting ice cubes are poured into a bag and stored in the freezer. Use without defrosting, throwing 1-3 cubes into the finished dish.

Cucumbers. Cut into slices or slices, tightly packed in small molds, sealed and frozen. Frozen cucumbers are stored for no more than six months, using for salads.

Tomatoes. Small cherry tomatoes can be frozen whole, while large tomatoes are cut into slices and treated in the same way as with cucumbers. You can freeze tomato puree.

Bell pepper. Peppers for stuffing are frozen whole, cutting off the “lids” and removing the seeds. Prepared peppers put one into another and freeze. True, with this method they take up a lot of space. Peppers can also be frozen in another way by cutting them into cubes or strips and placing them tightly in plastic bags. In this case, the pepper must be blanched for 10-15 minutes and dried.

Eggplant. Before freezing, eggplants are blanched for 5-10 minutes, allowed to drain, cut and frozen.

String beans wash, clean, dry, cut into pieces of 2-3 cm and freeze.

Green pea frozen in bulk, after washing and drying. Peas are poured onto a tray, frozen and poured into a bag, tightly tied.

corn milky ripeness is husked from the cobs and frozen in the same way as peas.

White cabbage frozen in the form of straws, it is laid out in bags, the air is removed and tightly tied.

Cauliflower. The upper leaves of fresh cauliflower are removed, the head of cabbage is divided into inflorescences. Blanch with the addition of a small amount of citric acid for 3 minutes, cool and dry on a towel. Packed into bags and frozen.

Broccoli- very tender, so it is not necessary to blanch it. Broccoli is divided into inflorescences, washed, dried and laid out in bags.

Brussels sprouts frozen after a short blanching (2-3 minutes), loose on a tray.

Zucchini and squash before freezing, cut into cubes, remove the seeds, boil for 10-15 minutes, put in a colander, cool. Lay out in bags, remove air from them, tightly tie.

Carrots and beets washed, peeled, cut into small cubes or rubbed on a coarse grater and frozen in small batches in bags.

pumpkin frozen in the same way as zucchini. It is cut into cubes, removing the seeds, blanched for 10-15 minutes, cooled and put in bags. Pumpkin can be grated on a coarse grater and frozen in small batches.

Apples. Sweet and sour varieties of apples are suitable for freezing. Apples are thoroughly washed, peeled, and the core is removed. Cut into circles or slices and dipped in acidified or salted water so as not to darken, but not more than 20 minutes. Spread the prepared apples on a tray and put in the freezer. When the apples are slightly frozen, remove the tray, quickly separate the slices from each other and put them back in the freezer for the final freezing. Place frozen apples in plastic bags and tie tightly.

Strawberries, raspberries, blackberries. These berries are thoroughly washed, dried and frozen in bulk on trays. Berries are poured on a tray in one layer. Frozen berries are best stored in containers - so they do not wrinkle and retain their shape when defrosted.

Currant, gooseberry, etc. The berries are washed, dried and frozen, scattered on a tray. Ready berries are poured into plastic bags and tied tightly. Any berries can be frozen in the form of puree.

Apricots, peaches, cherries, plums. Be sure to pit, freeze in flat containers along with the released juice. The resulting briquettes are stacked in bags.

Mushrooms. Strong, non-wormy porcini mushrooms, boletus are suitable for freezing, boletus, champignons, mushrooms, chanterelles. Mushrooms should be stored on the same day they were harvested. Before freezing, the mushrooms are carefully sorted out, cutting off the damaged parts, and washed in several waters. Prepared mushrooms are dried on a towel. Mushrooms can be frozen raw, fried, boiled and in the form of a ready-made soup. For the “raw” method, large mushrooms are cut into several parts, small ones are left whole, laid out on a baking sheet and frozen. Frozen mushrooms are transferred to a container or bag. If you are afraid to freeze raw mushrooms, then you can pre-boil, fry or stew them. Boiled mushrooms are thrown into a colander, cooled and laid out in containers. Do the same with fried mushrooms. Stewed mushrooms can be frozen along with the fragrant liquid in which they were cooked. Or you can prepare a semi-finished mushroom soup: boil the light mushrooms, pour the cooled broth along with the mushrooms into containers in which food bags are placed, and freeze. After that, remove the bags from the containers and store the soup in neat briquettes.

Vegetables can be frozen individually, or you can cook any assortment. Paprikash, Hawaiian or Mexican mix, ratatouille, paella - you can make it all yourself. Prepare the necessary vegetables, peel, wash, cut into cubes. Blanch all vegetables. Rice or beans, if used, pre-boil until half cooked. Here, for example, are several options for such mixtures. The most important thing is that it is up to you to decide what and how much you put there.

Rice, green peas, corn, peppers, onions, carrots, mushrooms.
Paprikash: sweet peppers, zucchini, green beans, tomatoes.
Mexican Blend: carrots, green beans, peppers, corn, eggplant, red beans, green peas, onions, celery.
Village vegetables: potatoes, corn, broccoli, peppers, carrots, onions, green beans.
Vegetables "Spring": cauliflower, broccoli, Brussels sprouts, green peas, carrots, potatoes, onions.
Paella: eggplant, peppers, rice, peas, corn, carrots, zucchini, onions.
Guvech: eggplant, peppers, onions, tomatoes.
Hawaiian Blend: green peas, corn, pepper, rice.
Lecho: tomatoes, peppers, zucchini, carrots, onions.
Greens for salads: cucumbers, dill, green onions, parsley.
Greens for soup and second courses: dill, parsley, basil, green onion.
Vegetable stew: cauliflower, carrots, green onions (with a head), dill, green peas.
Dressing for borscht: sweet pepper, green onion (with a head), hot pepper, dill, parsley, garlic.
Mushroom soup: champignons or porcini mushrooms, carrots, potatoes, onions.
Sorrel soup: sorrel, potatoes, carrots, onions.
Borsch: beets, cabbage, potatoes, carrots, tomatoes, onions.
Vegetable mixtures are cooked without defrosting, steamed or stewed in a pan with a minimum amount of oil. Frozen soups are put into boiling broth or water and boiled for a short time.

Frozen berries and fruits can be eaten just like that, or you can cook interesting dishes and drinks.

New Year's shake

Ingredients:
1 cup frozen berries
1 bottle of champagne
1 bottle of white wine
sugar to taste

Cooking:
Pour berries into a wide glass decanter, put sugar to taste, pour champagne, let stand for 1-2 hours. Then pour in the wine, cool. Pour into wide glasses with berries.

ice dessert

Cooking: grind any berries or a mixture of berries in a blender with sugar, pour into yogurt jars and freeze.

Cooking: slightly defrost frozen berries, beat with a mixer or blender until fluffy.

If you need to defrost fruits or berries, it is best to do this gradually by placing a container or bag from the freezer into the refrigerator. This method avoids sagging.

Keep the summer in the refrigerator and be with vitamins all year round! This is what home freezing is for.

Larisa Shuftaykina