Freezing vegetables and herbs allows you to preserve not only the appearance, taste, but also significantly more vitamins than any other type of food preservation. Here are some tips on how to properly freeze vegetables and fruits in order to preserve the taste and benefits of the product as much as possible.
It is necessary
You can freeze any vegetables that are not too watery. Perfect for this are: broccoli and cauliflower, eggplant and zucchini, peppers, any greens
Instructions
Step 1
Broccoli, cauliflower, Brussels sprouts
First of all, you need to divide the cabbage into inflorescences and, of course, wash. The next step should be blanching in boiling water: keep the cauliflower in boiling water for 2 minutes, broccoli - 1 minute, Brussels sprouts - 5 minutes. Then the blanched vegetables need to be cooled with cold water and allowed to dry as much as possible. Only then can the inflorescences be packaged in packages. I usually pack in portions, it's very convenient.
If cauliflower and broccoli are not blanched, they will be hard and less tasty when cooked after defrosting. If you do not cool it immediately after blanching, then it will be too soft and brittle.
Step 2
Bell pepper
Can be frozen whole or sliced. To do this, you need to wash the pods and clean the seed box. Next, either chop the peppers, or put the whole peppers into each other in small piles and pack them in bags.
Step 3
Eggplant and squash
Zucchini and eggplant, like cauliflower, must be blanched. The plan of action is traditional: wash, cut (into circles, cubes, strips), soak for one minute in boiling water, cool with cold water, dry and pack.
Note that late eggplants can be bitter. In this case, after cutting, the pieces must be well salted, kept in this state for about 30 minutes, then rinsed well and blanched only after all procedures.
Step 4
Greens: onion, dill, parsley, sorrel
Greens are very easy to freeze. To do this, you need to wash it, dry it, cut it and pack it in bags. I know from experience that it is better to choose small, individual portioned bags for 1 cooking. You can mix different types of greens to your liking.
It is recommended to blanch sorrel for 30 seconds before freezing.
