The main rules for freezing vegetables, fruits and herbs - how to prepare for freezing? What can you freeze?

If we talk about vegetables and fruits, then freezing is much more gentle preservation method, than pickling or cooking with sugar.

Moreover, in winter frozen seasonal vegetables, much healthier than fresh ones from the supermarket, but brought from distant countries, where they are grown in greenhouses, using large doses of fertilizers and growth accelerators.

And perhaps you will be reassured by the fact that nature itself provides for natural freezing. In winter, the roots, tubers, and seeds of many plants are subjected to repeated freezing and thawing, and in the spring, as if nothing had happened, they begin to grow again.

And about the rest of the food it’s completely funny. What kind of life can we even talk about if the dish has undergone heat treatment? Or, what vitamins in raw meat can be destroyed by frost? And if it destroys something, then what difference does it make if there are none left after cooking anyway?

So, the article is not about benefits, but exclusively about taste.

1. Dairy and eggs

Is it possible to freeze cheese?

They tolerate freezing very well hard types of cheese, their taste and consistency do not change at all.

But semi-solid ones will crumble after defrosting, but their taste will not become any worse. That is, if you choose between two evils: freezing soft cheese or the formation of mold on it from long storage in the refrigerator, it is certainly better to place it in the freezer. There he will quietly lie for up to six months.

If the cheese is very soft, for example, Adyghe, then freezing will greatly affect its taste.

It's better to avoid this. But, since the technologies and source ingredients are now so different, the cheeses themselves may have different reactions to freezing.

Therefore, nothing is stopping you from doing a little experiment by placing a small piece in the freezer. Perhaps the cheese from this particular company will remain just as tasty after thawing.

Here is a list of popular varieties of cheese by hardness:
Very firm: Parmesan, Pecorino Romano
Solid: Gouda, Cheddar, Edam, Russian
Semi-solid: Mozzarella, Camembert, Brie
Soft: Ricotta, Feta, Creamy, Adygei

Solid It’s better to grate it in advance and put it into portioned bags. Cut the semi-hard ones into portions and sprinkle them with starch so that they do not stick together.

Cottage cheese

Freeze cottage cheese for storage possible, provided that you will then use it for some dishes, for example, dumplings, cheesecakes or cottage cheese lasagna.

After defrosting its taste becomes worse, well, just a little, but the structure changes: it flakes, crumbles and tastes drier.

It is best to freeze very dry cottage cheese by thoroughly squeezing it out of the whey and wrapping it in portioned bags.

Serum

The whey from cottage cheese can be frozen. It is stored for a very long time and after thawing it can be used for dough. But drinking it may not be very pleasant, since sometimes it happens that it separates into fractions.

It is most convenient to freeze in plastic cups., which need to be tied with a plastic bag so that the whey does not absorb foreign odors.

The main thing is not to pour the liquid to the edge, leave room for the natural expansion of water, otherwise it will simply splash out right in the chamber.

Can milk be frozen?

Milk keeps well in the freezer. In the North, for example, milk is still stored this way, frozen, outside.

And if necessary, simply break off a piece, melt it in the refrigerator and drink, stirring well, as a slight separation of the components may occur.

If you defrost it faster, in the microwave or even at room temperature, the milk then loses a lot in taste.

Can be frozen both cow and goat milk, no difference. The container must be selected taking into account the expansion of the liquid at the moment it turns into ice.

"So if you want to freeze milk in plastic bottle, then you don’t need to fill it to the brim! She'll just burst"

It is better to give preference to small bottles, up to a liter. Since it is no longer recommended to refreeze milk if you don’t need it all at once, since it will lose a lot of vitamins.

Although, many people practice this method: they take out a large bottle, keep it at room temperature, pour out a certain amount, and place the remaining ice lump back in the freezer.

Sour cream

Sour cream, definitely flakes a lot after defrosting and then it will not be possible to restore it to its original form. Its taste will not change, but it will be very unpleasant to eat, since grains and flakes are formed in it.

Therefore, defrosted sour cream will subsequently Suitable only for baking or preparing any dishes, suggesting sour cream sauce: beef stroganoff, mushroom sauce, etc. She won't be able to dress the salad anymore.

The sour cream will be a little better after defrosting if you beat it with a mixer before putting it in the freezer. But still, don’t expect the original consistency. When freezing, do not forget that it expands and you need to take the container “with reserve”.

Are raw eggs frozen?

Yes! This is an excellent way to store eggs, because they do not disappear in this form for a whole year.

The white, after defrosting, does not change its consistency at all, and the yolk becomes more elastic, but this does not spoil the taste, but rather improves it.

There are even dishes in which eggs are supposed to be pre-frozen in order to subsequently obtain a “rubbery” baked yolk. These eggs are especially good in hot sandwiches.

By the way, if you ate an omelette at McDonald's, then it is unusual not because wild chemicals are mixed in there, but simply because they were used to prepare it. frozen eggs.

Thawed eggs are also suitable for baking, including making creams and meringues.

The main thing is, don’t try to freeze them in their shells, they will explode. It is most convenient to freeze in portioned cups and in whipped form.

For example: cups for omelettes, each containing 3-4 eggs, or cups containing separate yolks or whites, for example, 3 pieces each.

If you still froze large number If you don’t immediately remember how many pieces went into the container, then defrosted eggs can be measured like this:

• White of 1 egg – 2 tbsp
• Yolk of 1 egg – 1 tbsp
• Whole egg – 3 tbsp

2. Freezing meat and fish

Red caviar

On an industrial scale, red caviar is frozen, but the fact is that they use shock freezing, which requires the temperature of the chambers to be 18 degrees or lower.

This caviar is perfectly stored and, when properly defrosted (in the refrigerator), does not lose any taste or nutritional composition.

In home refrigerators, we hardly have -12 (except for modern models that have the “Super Freeze” function), so even if you defrost the caviar correctly, small changes will still be noticeable.

The taste of the caviar will not deteriorate, but some eggs may burst, become slightly deformed, and some liquid will appear.

To be fair, caviar in tin cans This kind exists, and that’s okay, everyone likes it.

“In order for caviar to survive freezing as best as possible, it needs to be loaded into small glass jars, filled to the top and removing as much air as possible.”

And to defrost, put it in the refrigerator for 10-12 hours, no less. If you hurry and heat it up, it will turn into an almost homogeneous mess.

In general, caviar tolerates such preservation well, mostly due to the fact that it is well salted, because salt does not allow the product to freeze thoroughly.

Are herring and dried fish frozen?

Absolutely no problem! As in the case of caviar, salt prevents the herring from freezing too much and turning into stone, therefore, when defrosted, it does not spread and does not lose any taste.

Any dry fish, red fish, etc. can be frozen. Just be sure to wrap it well, as the strong smell of fish can affect the taste of other foods stored in the freezer.

How does freezing affect fresh fish?

You can freeze any river and sea ​​fish, its taste does not deteriorate at all, except that after defrosting it becomes a little softer.

Therefore, you need to remember this property before you put it in the freezer. The fish must be cleaned, gutted and cut into portioned pieces, because then it will be more difficult for you to do this.

But if you really don’t have time for preparation, then fresh fish can be frozen just like that, without cleaning. Nothing special will happen to her.

But re-freezing fish is not very advisable, since its consistency will change greatly: it will become drier and begin to break.

Features of freezing meat

Any meat can be frozen, and this is probably no secret to anyone. Many people are more interested in the question: Is it possible to refreeze meat after defrosting?

You will be surprised, but the answer is Yes!

But, do not forget that this will not improve the taste and it is better to use such a piece of meat for stewing or broths, and not for frying or baking, since with repeated thawing it becomes excessively dry.

Is it possible to freeze chicken?

Yes, definitely. The only question is how to do this in the most convenient way.

If you don’t need a whole carcass after defrosting (and you don’t need one, since it’s better to bake fresh, it will be juicier), then be sure to disassemble it into its component parts and wrap each in a separate bag.

This method of dividing a chicken carcass into portions is very convenient:

• Breast fillet - per serving of chops
• Two hams, wings, neck - for baking in a sleeve
• Back - for broth
• Bone from the sternum and skin - for another broth

What kind of minced meat can be stored in the freezer?

Probably every baby knows that minced meat can be frozen. But not everyone knows whether it is possible to store minced meat and onions in the freezer.

Yes, the onion does not spoil at all when thawed and the taste of the minced meat does not change. Moreover, you can freeze not only with onions, but also with other cutlet ingredients: bread, eggs, garlic, potatoes.

3. Freezing vegetables, fruits and mushrooms

Is it possible to freeze mushrooms?

Yes, this can be done with any mushrooms: wild mushrooms, fresh store-bought champignons, honey mushrooms and others. But, if store-bought champignons and oyster mushrooms can be put in the freezer raw, then forest mushrooms must be boiled for five minutes first.

To prevent the mushrooms in the bag from sticking together, after slicing or cooking, they must be laid out on a waffle towel and dried a little. And only after that place it in portioned bags.

Should you freeze berries?

Of course it's worth it! Any berry after freezing loses a little taste, of course.

It becomes a little watery and sour. But in it much more vitamins are retained than in a jar of jam.

Berries need to be frozen in two stages. The first time they need to be laid out on a board and slightly frozen, and when they “set” a little, put them into portioned bags and finally freeze.

Vegetables

Many, but not all, tolerate freezing well. Let's figure out which vegetables can be frozen for the winter at home, and which are undesirable.

By and large, you can freeze everything, but not all vegetables retain their taste. For example, zucchini absolutely cannot stand being frozen in slices. Whether they are fresh or blanched, they turn out rubbery and inedible.

So, what should you not put in the freezer?

• Zucchini slices (terrible consistency)
• Fresh eggplants (smell unpleasant)
• Whole tomatoes (smell unpleasant and turn to mush)
• Whole cucumbers (only water remains)
• Radish (the smell is terrible)
• Radish (same thing)
• Green salad (spreads into pieces)

Here's what you should definitely freeze: but be sure to follow the packaging and preparation tips:

• Zucchini, grated for pancakes (squeeze thoroughly first)
• Baked eggplant (for caviar)
• Grated tomatoes for borscht (pour into serving glasses)
• Cucumber juice in ice containers (for masks)
• Bell pepper (raw, either pieces or whole)
• Peeled garlic
• Grated beets and carrots
• Regular beans (keeps well and no bugs)
• Green beans (need to be blanched)
• Sorrel (raw, chopped)

This is the most necessary set. But besides this, it is quite possible to freeze pumpkin pieces, potatoes, cabbage and even green onions!

Some people don't really like the taste of frozen potatoes, because it makes them a little sweeter. But this does not interfere with supermarkets all year round trade her!

4. Freezing various liquids

Can coconut milk be frozen?

Coconut milk is often confused with coconut water, which is found inside the nut. It is transparent and can be frozen; when thawed, neither the taste nor the aroma changes.

But milk is a product made by human hands. To prepare it, you need to grate the nut (or use ready-made shavings), then pour in the mixture plain water and leave for 2 hours. Then beat everything with a blender and squeeze the resulting liquid through cheesecloth.

This will be real milk, which can be frozen if you have made too much.

Is tea and coffee frozen?

It is possible, and it will not greatly affect the taste of the drink. But when dry, store beans or tea leaves in freezer It’s not worth it, as they will lose all their aroma and simply become damp. Moreover, no sealed packaging will save you from moisture.

Is it possible to freeze beer?

It’s possible, but only so that you can simply throw it away later. Frozen beer has a very unpleasant taste, absolute disgusting, not to mention the fact that the gas will leave it irrevocably when defrosted.

Is wine stored in the freezer?

Under no circumstances should you freeze wine. It will separate into fractions, become cloudy, and the smell and taste will change greatly.

And if you put it in the freezer directly in the bottle, it will also burst, and then you won’t be able to clean the camera with anything.

Can yeast be frozen?

Yes, they lend themselves perfectly to freezing, regardless of their purpose: for baking, moonshine, or for anything else where they can be used.

Yeast fungi do not deteriorate due to low temperatures and when thawed they begin to actively multiply.

Is it possible to freeze breast milk?

There is no harm in freezing breast milk once. But keep in mind that some of the vitamins are destroyed in this process, so it’s often not worth doing this. The same goes for re-freezing breast milk.

Juices

Many people are interested in whether it is possible to freeze freshly squeezed fruit juice or, for example, birch?

Our answer is yes, but is it necessary to take up so much space in the freezer? Of course, during sterilization a certain amount of vitamins is lost, but also during defrosting.

What about the taste? More often than not, sterilized juice tastes better, especially for apple and tomato juice.

5. Freezing semi-finished products

Borscht dressing

Certainly. This method is very convenient and saves a lot of time. Another question: what is the best way to do this?

There are different options and they are all good.

You can grate all the fresh vegetables separately, portion them into portion bags, and freeze them. But the disadvantage of this method is that it takes too much container.

According to the second method, a prefabricated filling is made, for example, with the following components:

• Grated beets
• Boiled beans
• Grated tomatoes
• Fried carrots with onions
• Cabbage

That is, it turns out that then you only need to cook the potatoes and broth. Vegetables are calculated immediately, not by weight, but by the number of tubers that goes into one pan. And it’s cut in the same way: I prepared one portion and put it in a bag.

You need to experiment with taste. Some people don't like it frozen cabbage, and some cannot stand defrosted roasted carrots. Now, try it yourself, no one will tell you.

What's the best way to freeze cabbage rolls?

Please note that you need to add not half-cooked rice to the minced meat, as with regular recipe, because it will simply spread out. For this semi-finished product, pour boiling water over the rice and hold for about 10 minutes, then cool and mix with the meat.

Cabbage leaves must be blanched. Stuffed cabbage rolls store very well, but the taste, of course, is a little different from freshly prepared ones.

Stuffed peppers

Pepper from the freezer tastes good, but fresh is much better.

Dumplings, dumplings and chebureki

Of course, but be sure to freeze them on a board first.

And only after their edges have become stronger and frozen, put them in a bag.

Otherwise, instead of dumplings, you will get a strange mixture of dough and minced meat, which will simply be impossible to cook.

6. Dough and baked goods

Well, a lot of housewives don’t know whether it’s possible to freeze dough or not.

Yes, absolutely nothing will happen to him. This also applies yeast dough both sand and puff pastry. In the supermarket it is sold in this form, by the way.

Do they freeze ready-made pies with filling?

Yes, the pies tolerate freezing very well. Either fried or baked. That is, the freezer will not affect the quality of the dough.

But as for the filling, there are different options. The meat preserves perfectly, but becomes a little drier. The rice filling will become excessively soft, but the cabbage filling will remain just as tasty.

Is it possible to freeze pancakes without filling?

Yes. After thawing, they will become a little drier and crumble slightly, but this does not affect the taste much.

And if you add filling to them and fry them, there will be no difference at all.

Are bread and rolls stored in the freezer?

Yes, sure. The only thing you need to take into account is that after defrosting, the bread goes stale much faster and you need to eat it as quickly as possible.

Is it possible to freeze a cake?

Cakes can be stored in the freezer; there will be no damage to the dough. But creams behave differently. Oil preserves just fine, but protein does not smell very pleasant after defrosting.

7. Freezing ready meals

Are boiled eggs frozen?

If you freeze them whole, that is, you won't be able to: boiled protein takes on a disgusting taste.

But the yolks, surprisingly, do not spoil at all. Therefore, to freeze boiled eggs, you need to get rid of the protein shell and put the yolks in the chamber.

The question here is different: why?

Is it possible to freeze ready-made cutlets?

Fried cutlets tolerate freezing well and their taste after thawing differs little from ordinary ones. Of course, this will not be a freshly prepared dish, but still quite tasty.

What about sausage? You can: smoked, boiled, sausages, and small sausages. By the way, they are often frozen in the store.

Is smoked fish stored in the freezer?

It comes in cold and hot smoked varieties. Both can be frozen if there is any leftover after the holidays.

But it should be noted that cold smoked fish after defrosting has best taste and consistency than hot smoked.

Should you freeze purees?

Mashed potatoes should be frozen only in the most extreme cases, since after defrosting the dish will not be the same at all. The maximum it can be used for is a casserole.

What soups can be frozen?

Kharcho behaves best when frozen, oddly enough, despite the presence of rice. But there it should be soft and boiled, therefore, its changed consistency does not affect the taste.

Why exactly kharcho? But because it doesn’t have boiled potatoes, which after freezing takes on a peculiar taste.

Is it possible to store pilaf in the freezer?

It is extremely undesirable to freeze pilaf, since the rice becomes watery and crumbly after defrosting.

In conclusion, I would like to say: a freezer is a convenient thing and you should not neglect this benefit of civilization. And you already know what foods can be frozen and then thawed!

Useful tips

If you only use your freezer to store processed foods and ice cream, you are missing out on a lot.

It turns out that some products , which do not occur to us to store in the freezer, tolerate low temperatures perfectly, without losing their beneficial and taste properties.

We will share with you our knowledge about these products.

What foods can be frozen

1. Nuts

If you have purchased too many nuts and want to protect the oil they contain from spoiling, you can freeze them. When stored in a warm place, the oil in them becomes rancid. Set aside as many nuts as you plan to eat and freeze the rest. If necessary, remove the nuts from the freezer; they will thaw quickly at room temperature.

2. Boiled rice

Have you cooked too much rice? Well, don't throw away the excess. Place it in a container with a lid and freeze. If necessary, reheat in the microwave or on the stove, adding a few tablespoons of water. This method is also convenient for saving time. You can boil the rice in advance, freeze it, and then simply reheat it.

3. Grated cheese

Many recipes call for very small amounts. grated cheese. If you frequently sprinkle cheese on your dishes, grating it every time can be tiresome. Be smarter. Grate all the cheese, divide into portions and freeze. Freezing will keep the cheese fresh for a long time. This method is only suitable for durum varieties.

4. Ripe bananas

Frozen ripe bananas good to use for milkshakes. They are easy to blend in a blender and make an excellent addition to fruit cocktails and give them creamy taste. You don't even have to add ice.

Is it possible to freeze wine

5. Wine and champagne

If there is some wine left in the bottle after a party, don't throw it away. Freeze the wine in ice cube trays. Frozen wine cubes can be used for cooking various dishes, when stewing meat and fish. When making sangria, frozen wine cubes can be added to a jug of fruit and regular wine. Frozen champagne cubes can be added to cocktails.

6. Fresh bacon

Bacon thaws easily at room temperature, so store it in the freezer after each piece has been rearranged. parchment paper. Fried bacon cannot be stored this way.

7. Butter

Frozen butter- the secret weapon of chefs. It is easy to grate when preparing dough and more. Freeze it directly in the package, either by placing it in a bag or wrapping it in foil.

8. Fresh herbs

Wash and dry the greens. Finely chop, place on a tray and freeze. After the greens are frozen, transfer them to a bag. There is another option. Mix chopped greens with water and pour into ice cube trays. Frozen ice cubes with herbs are convenient to add to pots when preparing soups or other dishes.

9. Baking dough

Not only store-bought frozen dough can be stored in the freezer. The principle is the same with a home test. Divide the dough into pieces, roll into flat cakes, place on a tray and freeze. Then place portions into bags and store in the freezer.

10. Bread

No leftovers fresh bread do not store in the freezer best idea. But fresh ones can be frozen. If you have excess fresh bread, cut into slices and wrap in foil. These slices can be easily defrosted in the microwave or in the oven at 150 degrees.

11. Egg yolks and whites

Just like wine and herbs, egg yolks and whites can be frozen in ice cube trays. If you are going to add them to the dough, defrost them at room temperature. For an omelet, you can add it directly to the pan.

12. Whipped cream

Of course, it is better to eat the cream right away. But you can also freeze them. Spoon the cream onto a tray lined with parchment paper and place in the freezer. Place the frozen cakes in a container and return them to the freezer. This is a great garnish for hot chocolate, coffee or cocoa. The whipped cream will melt right into the cup.

This is not a complete list of products that can be frozen. Every modern housewife, in order to save money, should be familiar with this list. If all principles of freezing and storage are followed, the taste of the products will not suffer at all.

In this article we will talk about how to prepare vegetables and fruits for the winter by freezing, how to rationally allocate storage space and other secrets of freezing.

I want to enjoy the generous gifts of nature in the form of vegetables, fruits and berries not only in summer, but also in winter. In supermarkets in winter, of course, you can buy, if not all, then almost all types fresh vegetables, berries or fruits, but their quality will not be the best.

You can also prepare pickles, compotes, jam and other types of preparations in jars for the winter. However, this option is not suitable for everyone. Some housewives do not like to tinker in the kitchen for a long time, others do not have time. Also, pickles may not work out; many people know that cans of preserves sometimes explode. In addition, many simply do not have space to store cans of preserves. And the very last argument is that it will not be possible to preserve all vitamins in their original form.

Homemade vegetables

Many housewives prefer freezing vegetables. Having a large freezer, you can prepare a lot of useful and delicious vegetables. However, it would be a good idea to learn about the tricks of freezing, so as not to accidentally end up with an unappetizing mush instead of healthy vegetables.

So, list of vegetables that can be frozen:

• Black Eyed Peas
• Broccoli
• Pumpkin
• Cauliflower
• Zucchini or zucchini
• Brussels sprouts
• Sweet and/or bell pepper
• cucumbers
• Tomatoes
• Corn
• Green peas
• Eggplant
• Mushrooms

Turnips, radishes, and lettuce cannot be frozen.

Most vegetables must be blanched before freezing, that is, lowered to short time into boiling water and then cool quickly. For example, zucchini, Brussels sprouts, eggplant, green beans, green peas, corn needs to be blanched.

Tomatoes, cucumbers, broccoli, mushrooms no need to put it in boiling water. Little ones cherry tomatoes You can store them whole, just make a few punctures so that the fruit does not burst from frost. Large tomatoes can be cut into slices or pureed. Cucumbers should also not be stored whole; cut them into small cubes or strips.

You can also freeze potatoes, onions, carrots, and beets. But it’s worth thinking about, will this be rational? The freezer is usually small in size, and seasonal vegetables cost mere pennies and are stored for a long time without refrigeration. It's better to freeze what you can't buy in winter.

Vegetable mixtures for the winter in bags: recipes

Vegetables must be washed and dried before freezing. Sealed containers or bags are suitable as containers. The seal will prevent the absorption of foreign odors from nearby products. For example, dill gives off a strong odor that can be absorbed into other vegetables or berries.

Convenient to freeze vegetable mixtures for later cooking different dishes. It is better to freeze mixtures in small portions, so as not to break off a piece from the frozen mass later, but take ready portion for one time.

Vegetable mixture options:

1. Corn, peas, bell pepper.
2. Carrots, peas, green beans, red beans, corn, celery, peppers, corn.
3. Onions, mushrooms, carrots, potatoes.
4. Tomatoes, onions, peppers.

Important: Frozen vegetables and fruits can be stored in the freezer for no longer than a year.

Vegetable seasonings for soups, salad, pasta, main courses: recipes for the winter

You can also freeze greens, which you can then add little by little to soups, salads or main courses.

• Wash and dry the greens thoroughly beforehand.
• Then finely chop it.
• First, freeze the greens in bulk, that is, spread them in a thin layer on the surface and freeze.
• Once the greens are frozen, place them in a tightly sealed bag.

Greens can be frozen in a combination of several types. For example:

1. Dill+parsley for soups
2. Dill+sorrel+onion feathers for green borscht
3. Cilantro+parsley+basil for salads

Important: Greens should be stored separately. Do not mix greens with other vegetables, otherwise the smells will mix.

For soups something like this will do vegetable mixture:

• Green peas, carrots, onions, potatoes
• Carrots, onions, potatoes, cauliflower
• Cauliflower, corn, potatoes, carrots, onions
• Sweet pepper, carrots, potatoes, onions

The same mixtures can be added to other dishes, such as risotto, stew, vegetable casseroles.

Video: How to freeze greens for the winter?

Freezing Vegetable Mix for Stew: Recipe

Enjoy healthy stew you can if you freeze it:

• Zucchini, zucchini
• Sweet pepper
• Green peas
• Cauliflower
• Tomatoes
• Green

Potatoes, onions, carrots, and white cabbage must also be added to the stew.

Stew is a mixture different vegetables, so you don't have to stick to a strict recipe. If you don't have one ingredient, you can easily replace it with another. The main thing is that the dish contains several types of vegetables.

Important: Many people are interested in the question: Do you need to defrost vegetables before cooking? No, you can't do this.

If you defrost vegetables, they will lose their shape when cooked and turn into mush. Therefore, place vegetables from the freezer into the pan immediately. This way they will remain fragrant, beautiful and healthy.

Recipes for borscht dressings for freezing for the winter

Borscht in winter will be much tastier and healthier if you take care of the dressing in advance.

Recipe for borscht dressing:

• Sweet pepper in thin strips
• Onion diced
• Carrots, julienned or grated
• Beets in strips
• Tomato puree

It would be useful parsley And dill as spices, you just need to store the greens separately.

Wash all ingredients, dry, cut, grate and mix. Pack the dressing into separate bags for one use.

This method will not only help you cook aromatic borscht in winter, but also save the family budget.

How to freeze stuffed peppers with vegetables?

Stuffed peppers- a tasty and healthy dish, but you can fully enjoy it only during the season, that is, in the fall. But if you freeze peppers, then cook favorite dish possible at any time of the year.

Some housewives stuff the peppers and then put them in the freezer. This method is good, but it takes up a lot of space in the freezer.

There is another way:

1. Wash the peppers and dry with a paper towel
2. Remove the stem and seeds from the fruit
3. Insert the fruits one into the other
4. Place the peppers in columns, carefully wrapping them in bags.

Pepper slices are suitable for salads, stews, soups and other dishes. It is much more convenient to store it in this form than whole.

What vegetable mixtures can be frozen in the freezer to feed a baby for the winter?

If the family has infant, or a replenishment is expected, a young mother should take the trouble of preparing homemade vegetables for complementary feeding.

Complementary feeding should be introduced at 5-6 months of the baby’s life, if the child is breastfeeding. If the child eats an adapted formula, then complementary foods should be introduced earlier - in the 4th month of life.

If this period falls in winter or spring, then frozen vegetables will become a lifesaver during the introduction of complementary foods.

To feed your baby you can freeze the following vegetables:

1. Cauliflower
2. Zucchini
3. Broccoli
4. Pumpkin

After the baby begins to eat pureed vegetables, you can introduce small amounts into the lungs. vegetable soups. To do this, freeze in advance:

• Potato
• Carrot

Vitamins and naturalness - this is the most important advantage of freezing vegetables for complementary feeding. Provided that you are sure that the vegetables have not been treated with chemicals, or that you grew them in your own garden.

What fruits and berries can be frozen in the refrigerator freezer and freezer: list

You can freeze any fruits and berries:

• Strawberry
• Strawberries
• Blueberry
• Blackberry
• Cowberry
• Plums
• Apricots
• Peaches
• Apples
• Currant
• Gooseberry

Do I need to wash fruit before freezing?

In addition to vegetables, you can freeze fruits and berries. Before putting them in the freezer, thoroughly wash and dry the fruits and berries.

Fruits and berries cannot be re-frozen. Firstly, they will turn into mush, and secondly, they will lose everything beneficial properties.

How to freeze fresh fruits and berries for the winter?

You can puree the berries and freeze them as is, with or without sugar - your choice.

Another way to freeze is dry. Place the prepared berries or fruits in a thin layer on a surface, for example, on a board. Freeze this way, then place the berries in a bag, releasing the air from it.

It is advisable to store delicate berries such as strawberries and raspberries in a container so that the berries are not damaged.

Apples can be cut into slices. Store small and fleshy fruits (plums, apricots, cherries) whole and with the pit.

Recipes for mixtures of fruits and berries for the winter

You can prepare frozen fruits and berries in winter aromatic compotes, fruit drinks, add fruit to yogurt or porridge.

Remember that ripe and undamaged fruits should be frozen. Make small portions of berries and use one bag per preparation.

Mixtures of fruits and berries:

• Strawberry, blackberry, raspberry
• Plums, apricots, apples
• Apples, apricots, raspberries
• Cherry, apple, strawberry
• Cherries, currants, raspberries
• Strawberries, currants, cranberries

Important: Most modern refrigerators do not require defrosting, but if you need to do this, wrap the container with frozen vegetables and fruits in a thick blanket so that the products do not have time to defrost. In winter, the freezer can be taken outside or onto the balcony.

Freezing fruits, berries and vegetables is profitable and quick way get everything in winter healthy vitamins and enjoy the taste of summer. But do not forget to follow the rules of freezing in order to preserve vitamins and taste. You can watch a video on this topic and learn a lot of useful information about freezing vegetables and fruits.

Video: How to properly freeze greens, vegetables and fruits?

More and more gardeners are freezing vegetables for the winter at home. This is a quick way to prepare for the winter. Products preserve maximum quantity useful substances. Supermarket shelves are overflowing different options 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 another wave of vegetables is ripening in the beds. The gardener often does not have enough time for pickling and salting. And putting semi-finished products into the chest freezer is easy and does not take much time.

You can freeze almost everything that grows in your dacha and produces a harvest: greens, berries, fruits and vegetables. The main thing is to follow the rules. Then the preparations will please you during the long cold winter.

Why do you need freezing?

Preserving the harvest is the main task of the gardener. Summer and early autumn - hot time. Vegetables and berries require immediate processing. A 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 it will take a little time to prepare and lay the raw materials.

The advantage of frozen products is the preservation of vitamins. At heat treatment most of them are destroyed. And this method of storing food makes semi-finished products healthy.

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

Almost any vegetable mixture can be purchased at the store. But products grown in your own garden and frozen yourself are much tastier.

General rules for freezing

To obtain high-quality vegetables, you need to freeze them according to the rules. This will preserve the color and presentation. Vegetables that are properly selected and placed in the chamber have their own consistency and are easy and simple to prepare.

At what temperature are vegetables frozen?

The prepared raw materials are placed in the freezer in the “quick freezing” mode. This is -25 degrees Celsius. After freezing (about an hour), the temperature is raised to -23 degrees.

Features of storing food in the freezer

It is not enough to simply store the harvest. Required to have suitable products for cooking delicious dishes in winter. To obtain high-quality semi-finished products, you should follow the recommendations:

1. It is necessary to comply with the commodity neighborhood rule. Frozen vegetables should not be stored in the same compartment as meat, fish or mushrooms. In case of damage latest vegetables will remain edible.
2. Before storing, thoroughly wash and dry drawers and shelves.
3. It is recommended to write on the packaging the type of workpiece and the date of storage. This is required for a quick inspection of the contents of the freezer.
4. Drawers and shelves are filled as tightly as possible. But pre-frozen semi-finished products should be placed. Layers raw foods they freeze: it becomes impossible to pull them out.
5. Mixtures should be packaged in containers for portion use: they are difficult to remove from large bags. Re-freezing of defrosted products is not permitted.

You should not try to freeze the entire harvest: any preparation has a shelf life. It's a shame to throw away what you didn't have time to eat.

Shelf life

Gardeners often neglect the shelf life of frozen foods. It's not safe. Even at sub-zero temperatures, bacteria live and multiply. The cold only slows down their development. Using frozen food beyond the expiration date may be harmful to health.

When storing vegetables at temperatures from -23 to -18 degrees Celsius, the products retain their beneficial properties throughout the year. At negative temperatures above -18, vegetables can be consumed safely for 8 months.

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

Packaging for storing food in the freezer

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

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

How to properly select and prepare vegetables for the winter

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

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

Vegetables can be frozen cut or whole. It depends on the intended use and freezer space.

What utensils are needed

For storing in a chest freezer, use only plastic dishes with a special note. This will keep it from cracking and the vegetables from spoiling.

It is permissible to use glass or porcelain dishes at intermediate stages. They give all their best juicy vegetables(tomatoes). The dishes are tightened on top cling film to prevent freezing. After an hour, the frozen pieces are transferred to a container.

Do I need to wash vegetables before freezing?

Frozen products are assumed to be completely ready for cooking. After defrosting, you can immediately make a side dish or snack from them. Therefore, it is imperative to wash the vegetables you put in 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. Completes within 2-5 minutes. During prolonged operation, the product becomes boiled.

Blanching is a necessary part of the freezing process for some foods. It allows you to maintain its presentation. Without this operation, cauliflower changes color from white to gray. It becomes unpleasant to eat.

When blanched, some vegetables acquire the missing density. This prevents the pieces from sticking together.

What vegetables can you freeze at home?

Almost all vegetables grown in the garden can be frozen. But they need to be properly prepared for storage. Often food looks attractively fresh, but when taken out of the freezer it doesn't make you want to eat it. The mass has an incomprehensible consistency and a strange color.

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

Tomatoes

Berries are frozen in several ways:

1. Peel the skins from the tomatoes. Large tomatoes cut into pieces, remove the seed chambers along with the partitions. Place the remaining dry parts in plastic container and place in the freezer. Tomatoes are used for fresh consumption and cooking.
2. Cherry tomatoes are frozen whole. Sort the berries, wash and place in a plastic bag.
3. Cut the tomatoes into pieces and place on a glass dish in one layer. Cover with cling film. After freezing (after 60 minutes), carefully remove the tomatoes and place them in a plastic bag.

Thawed tomatoes taste no different from fresh ones.

cucumbers

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

bell pepper

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

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

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

Eggplant

This representative of the nightshade family has a rough and bitter skin. It needs to be cleaned. 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 ingredients in winter salads. We freeze the ingredients ourselves:

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

The result is an excellent addition to salads and soups.

Cabbage

Broccoli, cauliflower, kohlrabi and Brussels sprouts. We separate broccoli and cauliflower into inflorescences and cut off the stems. Then blanch for 3 minutes. Dry the cabbage and freeze it in a plastic bag.

Brussels sprouts - we disassemble into heads of cabbage, peel off the covering leaves and also blanch. Dry and freeze.

Peel the kohlrabi from its thick skin and grate it coarse grater. Then put it in a plastic container and put it in the freezer. Freeze the released juice with the cabbage. In winter it is used to prepare soups and sauces.

Zucchini, squash, pumpkin

Harvesting melons is easy and pleasant. First, they should be cleaned and the seeds removed. For stew, vegetables need to be cut into cubes, for stuffing - into pucks (with the center cleaned out). Place the vegetables in portions (for one preparation) in bags and freeze.

Green beans

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

The pods should be sorted and damaged ones should be discarded. Then cut off the stems and ends. Cut large ones into pieces. The pods need to be blanched in salted water. Processing time: 3 minutes. Then they should be dried on a paper towel. After all the steps, put the product into bags and put it in the chest.

Ginger

This is a popular spicy and useful supplement to the dishes. The root can be frozen in the following ways:

1. If the freezer is free, the product is frozen entirely. It is washed, dried and placed in a plastic bag.
2. Gardeners use grated ginger for cooking. The root is washed, peeled and grated. Then carefully lay out on a dish and cover with film. After 60 minutes, the frozen hemispheres are placed 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 peeled.

Turnip

Turnip included in dishes diet menu. It is added to soups and stews. Turnips are used as a garnish for meat dishes.

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

Zucchini

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

Potato

Often the gardener does not have time to peel potatoes. And I really want to make French fries or just fried ones! Freezing for future use will solve the problem.

First, place the peeled potatoes in cold water for 30 minutes. Some of the starch will settle to the bottom: this will preserve the taste of root vegetables 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 low quantity starch: freezing will be more tasty.

Corn

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

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

The second method is freezing the grains. The heads of cabbage should be husked, the grains should be cleared of pieces of stem and debris. Then collect in a colander and blanch for 3 minutes. Place the beans on a paper towel and dry for 30 minutes. Place the dried corn into bags, seal tightly and place in the chest.

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

Other vegetables

Convenient to freeze small carrots and beets. Root vegetables should be washed, peeled, cut and placed in containers or bags.

DIY vegetable mixture recipes for freezing

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

All vegetables should be prepared individually for freezing. Then they are combined, hermetically packaged and stored.

Paprikash

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

Peel and chop the zucchini and bell peppers. Blanch the beans for 3 minutes in salted water, then dry on a towel. Cut out the partitions and seed chambers of tomatoes. Mix everything in a large bowl and put into bags. Place in the chest.

Country-style vegetables

Mixture composition:

• sweet pepper;
• broccoli;
• corn;
• green beans;
• carrot;
• potato.

All vegetables are prepared separately. Potatoes, beans, broccoli and corn should be blanched first. Then cut the ingredients into arbitrary pieces, mix in a bowl, put into bags and freeze.

Lecho

Some gardeners cannot imagine their menu without this mixture. It consists of tomatoes and sweet peppers. Seed chambers and partitions should be cut out from tomatoes. For peppers, remove seeds. Cut as desired, mix and freeze.

Mixture "Spring"

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

You should prepare:

• green peas;
• 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 peas;
• pepper;
• corn.

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

Mexican platter

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

• carrots;
• green beans;
• sweet colorful peppers;
• corn;
• eggplant;
• red beans;
• green peas;
• Luke;
• celery root.

Beans (green and red), corn, eggplant and celery root are prepared for freezing and blanched. Then the ingredients are dried on a towel. The remaining vegetables are chopped. Mix everything in a deep bowl, place it in containers and store it.

Defrosting rules

To prepare delicious and nutritious meals Frozen vegetables need to be defrosted properly.

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

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

Application of frozen products

Frozen vegetables and mixtures are used along with fresh products. They are used to prepare: soups, salads, sauces and side dishes. To get tasty and healthy dishes It is recommended to follow the rules for freezing, storing and defrosting food.

Ingredients: eggplants, cucumbers, peppers, mushrooms, berries, fruits, vegetables

For every modern housewife, summer is not only a time for relaxation, but also a time when it is necessary to make preparations for the winter. After all, such healthy vegetables, you want to eat fruits and berries not only in season, but throughout the year.

Moreover, we use frozen foods quite often, using them in preparing all kinds of dishes.

But what exactly to freeze, how to do it correctly, and how to make sure that the products do not lose their beneficial properties, we will find out further.

Features of storing food in the freezer and basic rules for freezing

It’s not difficult to freeze all the ingredients correctly, but you should follow some recommendations so that in the future you can immediately take out and enjoy the preparations.

1. Food for freezing should be prepared in such a way that you don’t have to wash it later, but can eat it right away.
2. Choose only whole, ripe, undamaged vegetables and fruits.
3. Before loading a new batch of ingredients, turn on the maximum cold mode so that the new and old ingredients do not affect each other.
4. Store food in portions that are easy to take out and use immediately.
5. Optimal temperature in the freezer is 18-20 degrees - this is quite enough for any type of product.
6. It is not recommended to refreeze only thawed ingredients.
7. Place each element in separate sealed containers or bags.
8. Before putting vegetables in the freezer, dry them and place them in a container.
9. Supplies should not be salted or sugared.
10. Any ingredient can be stored in cut form: rings, cubes, strips, grated, etc. Which type of storage to choose is everyone’s business.

Separately, we can mention the blanks made using the blanched method. They are preserved for as long as raw products.

Shelf life of frozen foods

The shelf life of each food type is different:

• vegetables - 3-12 months;
• fruit - 9-12 months;
• berries - 6-12 months;
• greens - 3-4 months;
• mushroom products- 3-6 months;
• bell pepper stuffed with minced meat - 3-6 months.

In order not to consume products whose expiration date has long expired, we recommend that you sign all preparations and indicate the date of placement in the chamber.

In which packaging is it better to store home frozen food?

In order for vegetables, fruits, herbs and berries to be preserved correctly, you need to know where you can place them and where you shouldn’t.

Blanks may be placed in:

• plastic food containers;
• food trays;
• plastic film;
• tin products made specifically for refrigerators;
• plastic film;
• ice trays;
• aluminum foil;
• paper boxes;
• food plastic bags;
• bags with clips.

Packaging options that are not suitable for refrigeration conditions: wrapping paper, fabric products, trash bags, bags, greaseproof paper, parchment.

Preparing vegetables for winter is one of women's favorite pastimes. Particularly relevant home freezing for young mothers who prepare food for their newborn themselves. Therefore, it is important to observe all the nuances in order to preserve the usefulness of each vegetable in the freezer.

Vegetables are placed and kept in a chamber at a certain temperature. The optimal temperature range is 18-23 degrees below zero, at which vegetables can be preserved for a fairly long period.

For placement, it is better to use bags or small containers as packaging. At the same time, do not prepare too many vegetables. There is every chance that they will not be eaten until the season.

To extend the shelf life of the product, even in subzero conditions, it is necessary to choose fresh, whole vegetables, wash them thoroughly and dry them before freezing. During the cutting process, all seeds and seeds should be removed, but many vegetables should not be peeled this way, otherwise they may lose their original appearance.

To blanch or not is everyone's business. But we still recommend pouring boiling water over the vegetables before loading. This is necessary so as not to wash the product during defrosting.

And it will be much more difficult to do this, and often, many6 immediately put the vegetables in the pan. Therefore, blanching is an important step in the preparation process.

What vegetables can be frozen for the winter:

• Asparagus. Remove the tails and cut into small pieces about three cm. Blanch for 2-3 minutes and drain the asparagus in a colander. It is important to do everything in this order, otherwise the defrosted asparagus will not be tasty and fibrous. After blanching, dry the pieces, place them in plastic bags and put them in the freezer.
• Polka dots. It is easy to store green peas - just remove them from the pod and package them in bags.
• Sweet pepper. When deciding to freeze peppers, you should choose beautiful vegetables, without defects or lethargy. Wash thoroughly, remove seeds and tail, then rinse and dry. If pepper is added to main dishes, you can cut it into strips or pieces. And if you plan to start it with minced meat or rice in the future, then store it whole.
• Cauliflower and broccoli. Before freezing, such vegetables must be divided into inflorescences and blanched in slightly salted water for 2 minutes. It is more convenient to store them in the freezer in plastic bags.
• Tomatoes. Tomatoes should not be cooked before freezing. If they are small in size, then they can be saved as a whole. Large tomatoes should be cut into slices or rings and placed on large dish, cover with plastic and freeze. Then the vegetable can be removed and placed in a food tray.
• In addition to the vegetables listed above, you can prepare zucchini, zucchini, eggplant, carrots and even onions for the winter.

From some vegetables you can assemble entire soup sets or vegetable mixtures for stews and omelettes, which are then simply taken out and added to hot dishes.

You can choose any vegetables. But before collecting them into one composition, you should understand which vegetables need to be blanched and which ones do not.

What fruits can be frozen for the winter?

From the fruit assortment you can make the following winter preparations: apples, cherries, sweet cherries, peach, apricot, plums, raspberries, strawberries, blueberries, blackberries, agrouse, pear, grapes, black and red currants, gooseberries.

Before freezing, any type of fruit must be thoroughly washed, dried, rotten or limp fruit removed, and then put into bags and placed in the freezer.

Frozen berries or fruits can be combined with each other, and then this mixture can be added to compotes or ice cream.

Strawberry. When frozen, berries tend to lose their taste, so many people add sugar. Strawberries can be frozen in several variations: laid out in a thin layer, and then, after freezing, placed in a tray or container.

In order for the strawberries to remain sweet, you first need to cover them with sugar, place them in the refrigerator compartment without freezing, and wait until the berries release their juice. Then transfer the strawberries to another tray so that they fit tightly together and pour in the syrup that was previously formed.

Another option for storing berries is puree. To do this, the strawberries are crushed with a blender and distributed into containers.

Cherry. You can freeze cherries in two types - with and without pits. At the same time, in any case, to use it, you do not need to defrost it, but immediately put it in dishes. You can keep it in containers or sealed bags.

How to Prepare Greens Before Freezing

Not only vegetables can be prepared for the winter, but also safely sent for storage certain types greenery

To ensure that the greens remain edible and are tasty and healthy to eat, you should follow some tips for freezing them:

Greens should be washed in a large bowl, but not under the pressure of tap water.

Dry thoroughly, then chop finely and pack into bags.

Alternatively, place a small amount of it on an ice tray and fill it with water. Ice cubes with herbs can be added during the cooking process, where the ice will melt and the herbs will add flavor to the dish.

Suitable for blanks:

• parsley;
• dill;
• green onions;
• lettuce leaves;
• Iceberg lettuce;
• sorrel (pre-dip in boiling water, then cool and dry);
• mint;
• Melissa and others

What else can you freeze for the winter?

In addition to vegetables and herbs, mushrooms also lend themselves well to cold processing.

Before loading mushrooms into the freezer, they must be thoroughly washed, boiled a little, cooled, and only then packaged.

They can be kept in bags either whole or cut into slices.

Champignons or hangers can also be stored raw. This is a huge plus if there are still a lot of them left after cooking, because in the refrigerator they quickly darken and spoil.

Many housewives are expanding their preparations and freezing watermelon, melon, corn and others for the winter. seasonal fruits and vegetables.

Corn can be frozen either in pieces or by separating them into grains. But you definitely need to put it in boiling water and boil for 3-5 minutes, and then drain it in a colander and rinse cold water. After all the water and juice have drained, put the grains into bags.

All this can be frozen, but you need to be careful taste qualities when defrosting they will get lost a little, and appearance changes a little.

Many people freeze potatoes so they can later make French fries from them.

Preparing frozen vegetables, fruits, berries and herbs for the winter is a simple and easy process. It is much easier to freeze food than to can it. And the benefits of frozen vegetables are much greater than those of canned vegetables.