Freezing fresh vegetables has many benefits. First, you can eat your favorite foods at any time of the year. Second, by freezing, you retain the nutrients that vegetables are so famous for. Third, you can freeze your crops or other surplus vegetables before they go bad. Some vegetables are perfect for freezing, others are not. The former include beans, green beans, corn, broccoli and cauliflower, and peppers. The second - potatoes, cucumbers and tomatoes. To keep frozen vegetables fresh without losing flavor and texture, you need to pre-blanch them and cool them in ice water.
It is necessary
- Wide deep saucepan
- Wide deep bowl
- Ice
- Skimmer
- Paper towels
- Lemon juice
- Parchment paper
- Frozen food containers or bags
Instructions
Step 1
Prepare everything before freezing. Choose appropriate vegetable storage containers or buy specialty bags. Wash and chop the vegetables. It will not be superfluous to rinse the food in salted water. This will help get rid of the insects. Stock up on plenty of ice.
Step 2
Bring 4 liters of water to a boil, pour in 1 glass of lemon juice. As soon as the water boils, add a serving of vegetables, no more than 1/2 kilogram, and close the lid. Blanch the vegetables for about 3 minutes. During this time, you should prepare a wide bowl of cold water and ice and spread paper towels in several layers.
Step 3
Use a slotted spoon to remove the vegetables from the boiling water and put them in cold water. Place the next batch in boiling water. You can use this boiling water up to 3-4 times. Take out the chilled vegetables and lay out to dry on towels, blot with another towel.
Step 4
Arrange the dried vegetables in a single layer on a piece of baking paper or on a special silicone mat. Cutting boards are also suitable. Put in the freezer for a couple of hours.
Step 5
Once the vegetables are frozen, remove them from the freezer and place them in bags or containers. Write down the date of freezing and put it back in the freezer.
Step 6
Store frozen vegetables for one to one and a half years. During this period, they retain their taste and benefits as much as possible. Outside of it, they are not yet spoiled, but they are no longer so tasty and rich in nutrients.
