Freezing for the winter: tips

No doubt, there is nothing better than fresh vegetables and fruits. And vitamins in them, and micronutrients, and micronutrients. But the season ends, and we either make jam, prepare salads and other preparations for the winter, or go for vitamins to the vegetable department of the supermarket ... Jams and pickles are good, of course, but, unfortunately, there is not much of that usefulness left. And those fruits and vegetables that lie 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 freeze.

Freezing is probably the most profitable and convenient method of canning. Judge for yourself - with this method you do not use vinegar, salt, or high temperatures, which destroy almost all vitamins. True, during freezing, some vitamins are 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 do not care how the berries from your garden will look like, then this article is for you.

Frozen vegetables and fruits

1.Apricots, peaches, cherries, plums.

Be sure to cleanse from the bones, freeze in flat containers along with the secreted juice. The resulting briquettes folded in packages.

2. Apples, quince, pears


Sour-sweet varieties are suitable for freezing. All carefully washed, cleaned, removed the core. Cut into circles or slices and immersed in acidified or salted water so as not to darken, but not more than 20 minutes. Prepared slices spread out on a tray and put in the freezer. When they are slightly frozen, take out the tray, quickly separate the slices from each other and again put in the freezer for final freezing. Fold the frozen slices into plastic bags and tie tightly.

3. Green Peas, Corn, Green Beans


Green peas are frozen in bulk, pre-washed and dried. Peas are poured onto a tray, frozen and poured into a bag, tightly tying. Corn of milk ripeness is removed from the ears and frozen in the same way as peas. String beans are washed, cleaned, dried, cut into pieces of 2-3 cm and frozen.

4. Bulgarian pepper


Pepper for stuffing freeze entirely, cut off the "cap" and removing the seeds. Prepared peppers put one into the other and freeze. True, with this method they take up a lot of space. Pepper can be frozen in another way, cut it into cubes or strips and tightly packed in plastic bags. In this case, the pepper must be blanched for 10-15 minutes and dried.

5. Carrots


Carrots are washed, cleaned, cut into small cubes or rubbed on a large grater and frozen in small batches in bags.

6. Eggplant, zucchini


Squash before freezing is cut into cubes, seeds are removed, boiled for 10-15 minutes, thrown back in a colander, cooled. Lay out on the packages, remove air from them, tightly knotted. Eggplants before freezing eggplants blanch 5-10 minutes, allowed to drain water, cut and freeze.

7. Cauliflower


Cauliflower. In fresh cauliflower, the upper leaves are removed, the head of cabbage is divided into inflorescences. They are blanched with a small amount of citric acid for 3 minutes, cooled and dried on a towel. Fold in bags and freeze.

8. Broccoli


Broccoli is very delicate, so do not blanch it. Broccoli are divided into inflorescences, washed, dried and laid out in packages.

9. Tomatoes


Small cherry tomatoes can be frozen entirely, but large tomatoes can be cut into slices and come with them in the same way as cucumbers. You can freeze tomato puree.

10. Mushrooms


For freezing are suitable strong, not wormy white mushrooms, brown birch mushrooms, aspen mushrooms, champignons, wild mushrooms, chanterelles. Mushrooms should be stored on the same day they were collected. Before freezing, mushrooms are carefully picked, 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 ready-made soup. For the "raw" method, large mushrooms are cut into several parts, small ones are left whole, spread on a baking sheet and frozen. Frozen mushrooms are transferred to a container or package. If you are afraid of freezing raw mushrooms, then you can boil them, fry them or extinguish them. Boiled mushrooms are poured into a colander, cooled and spread in containers.The same is done with fried mushrooms. Stewed mushrooms can be frozen together with the aromatic liquid in which they are cooked. And you can cook a half-finished mushroom soup: boil the light mushrooms, pour the cooled broth along with the mushrooms on the containers, into which food bags are enclosed, and freeze. After that, pull the bags out of the containers and store the soup in neat briquettes.

11. Berries


The berries are thoroughly washed, dried and frozen in bulk on trays. Berries poured on a tray in a single layer. Frozen berries are best stored in containers - so they will not hesitate and retain their shape when defrosting.

12. Greens


Dill, parsley, sorrel, onion feathers, cilantro, celery, etc. before freezing, thoroughly washed, dried (this is important!) and cut. Prepared greens are folded into bags, squeezed so that air is released, the bags are tightly tied. Another way to freeze greens - freezing in small portions in water. For this, wet greens are densely tamped into ice molds, filled 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 in the finished food.