Greens and zucchini, peas and corn, cabbage and peppers, raspberries and currants will be perfectly stored in the freezer along with most of the vitamins they contain. Freezing will perfectly save vegetables and berries for the whole winter, you just need to approach this process correctly. Otherwise, the fruits will simply turn into a liquid mush.
It is necessary
- - zucchini
- - eggplant
- - cauliflower
- - tomatoes
- - pepper
- - cucumbers
- - greens
Instructions
Step 1
Zucchini. Wash vegetables thoroughly and pat dry. To freeze them for soup, you need to cut the fruits into cubes and pack them in bags or containers. Use small containers, as re-freezing is not recommended (vitamins are lost). Zucchini, cut into slices, is suitable for frying.
Step 2
Eggplant. Cut vegetables into small cubes or circles, pack in bags. Place in the freezer.
Step 3
Cauliflower. Rinse it under a cool stream and dry it. Divide into inflorescences, preferably into small, equal parts. Place in bags and freeze.
Step 4
Tomatoes. Rinse small fruits, dry them on a towel. Pack in bags and put in the freezer. Large tomatoes can be frozen in the same way, after cutting them into portions.
Step 5
Pepper. Rinse it, peel it and dry it. When freezing whole peppers, wrap the fruits inside each other to save space, and use multiple bags to prevent the smell from contaminating other vegetables. You can cut it into small cubes and add it together with other frosts, which will make an excellent stew in winter.
Step 6
Cucumbers. This vegetable is an attribute of any salad. Rinse it, dry it, cut it into regular cubes (or wedges), pack it in disposable containers and put it in the refrigerator.
Step 7
Greens. You can freeze dill, parsley, celery, onions, cilantro, basil, all but some types of salad. Rinse each type, dry on a towel, chop finely and pack in bags.
