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What vegetables and fruits can be frozen for the winter? - Storage features (video)

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It is important to know for sure: which vegetables can be frozen for the winter, as well as the best freezing techniques that will help to preserve the products and their taste

Frozen vegetables are almost as useful as fresh ones. They retain much of the vitamins and nutrients that can be obtained even in winter. It is important to know for sure: which vegetables can be frozen for the winter, as well as the best freezing techniques that will help to preserve the products and their taste.

More vegetables are stored in frozen vegetables compared to heat treatment.

The benefits of freezing vegetables

Fresh vegetables are undoubtedly healthier than frozen vegetables, which retain their maximum beneficial properties, but are inferior to fresh products in terms of the amount of stored trace elements and vitamins.

Freezing has the following advantages:

  • More nutrients are saved compared to heat treatment.
  • An economical way to store, since sugar, spices and salt are not required.
  • Does not require cooking.
  • Save time.
  • To freeze vegetables is much more profitable than canning. Do not worry about the duration of storage. Properly frozen products retain their qualities for a year. However, do not freeze the vegetables twice.

Tip!When frozen, vitamin C is the most destructive effect of cold.

Properly frozen products retain their qualities for a year.

Features of freezing

Before you decide which vegetables and fruits can be frozen for the winter, you need to familiarize yourself with the nuances of frost. At a temperature of -6 degrees, vegetables are stored for a couple of weeks, at -12 - 5-6 weeks, and at -18 they can last up to a year.

To avoid a shapeless mass from vegetables and fruits, the following rules for effective freezing should be observed:

  • Whole berries and vegetables are selected for processing, without any damage to the skin.
  • Products need to be very well washed, dried and removed the seeds and seeds.
  • Certain types of vegetables are blanched, i.e. boiled for a few minutes.
  • For long storage, the temperature should not rise more than -18 degrees.
  • Do not freeze watery berries and some varieties of salads.
  • Berries can be decomposed in one layer, then start the quick freeze mode. After that, the product is collected in the package.
  • Vegetables are also frozen in layers first.

Whole berries and vegetables are selected for processing, without any damage to the skin

Tip! Buying frozen vegetables, you should pay attention to their composition. Many manufacturers to add brightness to the food supplements.

Secrets of blanching

Experts say that without blanching, vegetable crops, even at low temperatures, can ripen and change their appearance. Without prior hot processing, you can freeze onions, broccoli and pepper.

Blanch vegetables as follows:

  • Water is poured into the pot. A colander is installed inside.
  • Vegetables are put in a colander.
  • Capacity is lowered into the water.
  • The pot needs to be covered with a lid.
  • Blanching time varies from 2 to 5 minutes. Then the products are packaged in packages.

Tip!If air enters the bag, even at low temperatures, vegetables can spoil.

Experts say that without blanching, vegetable crops, even at low temperatures, can ripen and change their appearance. Onions, broccoli and pepper can be frozen without prior hot processing

Variety of freezing

At home, you can use two types of freezing:

  • Shock freezing consists of placing dried fruits and vegetables in a freezer in a low-temperature freezer. This uses the "quick freeze". With a cold snap, the liquid does not have time to turn into large crystals, which makes it possible to preserve most of the microelements.
  • With the dry method, vegetables and fruits are laid out in a thin layer and put in the freezer. When they harden, they are packaged in packages and put into the freezer.

Tip!Frozen food should not be washed, as water can spoil the taste.

With the dry method of freezing, vegetables and fruits are laid out in a thin layer and put in the freezer. When they harden, they are packaged in bags and put into the freezer.

Training

Before freezing it is important to prepare the vegetables correctly. Products need to select only ripe with a whole surface. Vegetables should not only be well cleaned and washed, but also thoroughly dried and removed the pods, seeds and stems.
Harvesting of greenery should be soaked in water several times to remove any remnants of the earth from it. Then it must be rinsed under running water and dried.

Tip!Vegetables after freezing, you can stew, fry and cook. If the vegetables are prepared for the child, it is better to cook them for a couple or choose the usual cooking. In this case, much of the vitamins are stored in foods.

Vegetables should not only be well cleaned and washed, but also thoroughly dried and removed the pods, seeds and stems

What is freezing?

For freezing you need to use a different container, which must be dry and clean. Vegetables should be well isolated from any air intakes and contact with other products.

You can pick up compact plastic containers that are very convenient, but they require a lot of space. Ordinary plastic bags or specials for a similar procedure with fasteners, which are particularly durable, are also used.

When using conventional bags, the bottom of them must remove excess air after filling them with vegetables or fruits.

Juice boxes, plastic cups and bottles are used to freeze liquid products and puree mixtures.

For each package should stick a piece of masking tape with the inscription, made a marker. On it you need to specify the type of product and the date of freezing. It is also convenient to use the lists of foods that are in the fridge with the dates of the workpiece. In this case, the list should be divided into categories.

You can pick up compact plastic containers that are very convenient, but they require a lot of space.

It must be remembered that when a large amount of fresh food is placed in the freezer, the air temperature increases. Therefore, you need to use no more than 1 kg of products per 8 liters of the chamber.

Tip! To create a sealed package is recommended to use adhesive tape or special clips. Portions for freezing should be small in order not to need to defrost an entire container due to the small amount of product.

How to freeze different vegetables?

You can see which vegetables can be frozen for the winter on the video below the article. For different fruits and vegetables requires a separate approach.

Bulgarian pepper

Bulgarian pepper is subjected to freezing more often, as it is a tasty and healthy preparation. It can be prepared as a whole, after removing the seeds and the core. Also, this vegetable can be cut into half rings or cubes.

It should be borne in mind that pepper has a rich aroma, so it must be tightly closed in the package. Since, otherwise, all products are saturated with its smell. For processing should choose fleshy varieties.
When frozen in a bag, the slicing should lie evenly. To do this, you need to flatten the packaging a little. Also worth using containers.

Tip! Before use, the vegetables must be thawed in the refrigerator. Thawed foods quickly lose a significant amount of moisture, as well as taste.

Tomatoes

Tomatoes before harvesting should be well washed. To freeze the best fit plum and finger tomatoes. They can be frozen entirely. To do this, the product is laid out in a layer on a tray or tray, and pre-frozen, and then collected in the package. Large vegetables can be cut into several pieces.

To freeze the best fit plum and finger tomatoes. They can be frozen entirely.

From the tomato you can also make mashed potatoes. To do this, they are crushed on a blender or grated tinder. The mixture is laid out in plastic cups or bottles and tied at the top with a film.

Tip! Cooking food after freezing takes two times less time than fresh.

Cucumbers

Cucumbers can also be frozen. At the same time it is worth selecting young vegetables with a diameter of not more than 5 mm with small seeds. They can be used to make salads. The workpiece is as follows. Cucumbers are cut into circles, laid out in packages and placed in the freezer.

Tip! Vegetables should be placed in boiling water not thawed. Also, do not store frozen foods for too long. Their taste is changing.

Cauliflower and broccoli

Broccoli need to be divided into inflorescences, and then soak for half an hour in salt water. This will save the vegetable from insects and larvae. The product is then washed with water and placed in boiling water for three minutes. After that, broccoli should be held for a few minutes in cold water and put in a thin layer in bags.
Cauliflower is also divided into inflorescences and dipped in salt water. Blanching is performed before freezing.

Broccoli need to be divided into inflorescences, and then soak for half an hour in salt water. This will save the vegetable from insects and larvae.

Tip! You can freeze whole cabbage forks. To do this, you need to put it in the freezer without packaging, and then shift it into a bag.

Courgettes and eggplants

Squash before freezing should be peeled and peeled and cut into cubes. Then they can be used for stews and soups.

Eggplant is better to cut into circles. The product is filled with salt for half an hour to eliminate bitterness. Then the juice is washed off and blanching is performed in boiling water for a few minutes. After that, the slices are moved to cold water and dried. On the board laid out a layer of circles. It needs to be frozen for several hours, and then the product is transferred to the packages.

Tip! You can freeze baked eggplants. To do this, they are kept in the oven, and then cleaned from the skins. The thawed vegetable is suitable for caviar and salads.

Beet and carrot

Beets are beautifully stored in the cellar. But to save time in winter, you can freeze a little grated beets. Vegetable mix is ​​decomposed into special ice molds or in a thin layer in bags.

Carrots for freezing is better to choose sweet and young. For soups, the vegetable is cut into circles and frozen. For frying - rubbed on a grater. Small roots can be frozen entirely.

Tip!With a single freeze, the vegetables are scattered and do not have the appearance of stuck lumps.

Fresh peas can not be stored longer than 24 hours after harvest.

Green pea

Fresh peas can not be stored longer days after harvest. It must be cleared of pods and dipped in boiling water for half a minute. Then the peas should be cooled and frozen in a single layer. Then freezing laid out in packages.

Tip! You can not buy in the store deformed packaging with frozen products.

Features of freezing mushrooms

Mushrooms before freezing is better to cook. At the same time they shrink in size and take up little space. In addition, it is easier to prepare a dish from boiled billet.
Oyster mushrooms and champignons can be cut into plates and frozen. These mushrooms are stored for a long time. They can be added to sauces, juliens or bake pies.

Tip! If you suddenly turn off the electricity, do not panic and pull everything out of the freezer. Vegetables and fruits can last for 5-6 hours without any changes.

How to freeze greens?

You can freeze any greens for the winter. Before the freezing procedure, it must be sorted, rinsed and dried with a paper towel. Then the greens are finely chopped and decomposed into packages. Portions can be decomposed into containers or plastic cups. Before freezing the greens are poured with salt.

Convenient ice grass cubes

It is convenient to use herbal cubes for sauces and soups. They are prepared as follows. Finely chopped greens are placed in ice molds and filled with water. Then the cubes can be removed and packaged in packages.
Frozen greens need to be signed.

Tip! In the form of cubes you can prepare herbs for making tea: lemon balm, raspberry leaves, currants or mint.

Secrets of freezing fruits and berries

Fruits and berries can be frozen not only by the dry method, but also stored in syrup or poured with sugar. Fruits can be stored for 8-12 months. For freezing it is recommended to use zip-locks.
Fruits need to be frozen in quick freeze mode. Separate frozen layers are gradually poured into bags.

Fruits and berries can be frozen not only by the dry method, but also stored in syrup or poured with sugar

Tip!Peaches can be frozen without sugar. To do this, they must first be placed in lemon water. Water and lemon are taken in a ratio of 4 to 1. From the apricot and plum before freezing, you need to pull out the bones.

Interesting mixes

Vegetables do not need to be harvested separately. You can make popular mixes.

You can use the following options:

  • A mixture of vegetables and mushrooms. Carrots, champignons, corn, green peas, onions, rice and pepper are frozen together.
  • The Mexican mixture consists of green beans, corn, eggplant, red beans, carrots, celery and green peas.
  • For cooking vegetables in a rustic way, freeze corn, potatoes, carrots, green beans, broccoli and carrots.
  • Lecho includes peppers, tomatoes, carrots, zucchini and onions.
  • Paprikash consists of zucchini, tomatoes, green beans and sweet peppers.
  • For vegetable stews, freeze carrots, green onions, cauliflower, green peas and dill.
  • Borsch soup includes carrots, beets, cabbage, tomatoes and onions.

Vegetables do not need to be harvested separately. You can make popular mixes.

Vegetable mixes are prepared immediately without defrosting. Frozen soups are laid out in boiling water, and the mixture is stewed in a frying pan or steamed.

Using proper freezing methods, you can prepare a large amount of fruits and vegetables for the winter, and also save time for preparing many dishes.

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