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 freezing secrets.

You 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 of fresh vegetables, berries or fruits, but their quality will not be the best.

You can also cook pickles, compotes, jams and other types of preparations in jars for the winter. However, this option is not suitable for everyone. Some housewives do not like to mess around in the kitchen for a long time, others do not have time. Also, pickles may not work out, many people know that cans with conservation sometimes explode. In addition, many simply do not have a place to store cans of conservation. And the very last argument - to keep all the vitamins in their original form will not work.

homemade vegetables

Many housewives prefer freezing vegetables. With a large freezer, you can prepare many useful and delicious vegetables. However, it will not be superfluous to learn about the tricks of freezing, so as not to accidentally get an appetizing gruel 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 pea
• eggplant
• Mushrooms

Turnips, radishes, lettuce are not subject to freezing.

Most vegetables need to be blanched before freezing, that is, dipped in boiling water for a short time, and then quickly cooled. For instance, zucchini, Brussels sprouts, eggplant, asparagus beans, green pea, corn needs to be blanched.

Tomatoes, cucumbers, broccoli, mushrooms do not need to be immersed in boiling water. small Cherry tomatoes can be stored whole, just make a few punctures so that the fruit does not burst from frost. Large tomatoes can be sliced ​​or mashed. Cucumbers should also not be stored whole, cut them into small cubes or straws.

How to freeze vegetables properly?

You can also freeze potatoes, onions, carrots, beets. But it is worth considering whether it will be rational? The freezer is usually small, and seasonal vegetables cost mere pennies and are stored for a long time without cold. It is better to freeze something that you cannot buy in winter.

Vegetable mixes for the winter in packages: recipes

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

Easy to freeze mixed vegetables for later cooking different dishes. It is better to freeze the mixture in small portions, so as not to beat off a piece from the frozen mass later, but to take the finished portion at a time.

Mixed vegetable 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.

Delicious mix of vegetables

Seasonings from vegetables for soups, salad, pasta, second courses: recipes for the winter

You can also freeze greens, which can then be added a little to soups, salads or main dishes.

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

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

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. Don't mix greens with other vegetables or the flavors will blend.

Sorrel for the winter: how to freeze

For soups the following vegetable mixture will do:

• Green peas, carrots, onions, potatoes
• carrots, onions, potatoes, cauliflower
• Cauliflower, corn, potatoes, carrots, onions
• Sweet peppers, carrots, potatoes, onions

These same mixtures can be added to other dishes, such as risotto, ragout, vegetable casseroles.

Video: How to freeze greens for the winter?

A mixture of vegetables for freezing for stew: a recipe

You can enjoy healthy stew if you freeze:

• Zucchini, zucchini
• Bell pepper
• Green pea
• Cauliflower
• tomatoes
• Greenery

Also, potatoes, onions, carrots, white cabbage are necessarily added to the stew.

Ragout is a mixture different vegetables so it is not necessary to follow a strict recipe. If you do not have one ingredient, you can easily replace it with another. The main thing is to have several types of vegetables in the dish.

Important: Many are interested in the question, do I need to defrost vegetables before cooking? No, this cannot be done.

If you defrost vegetables, they will lose their shape during cooking and turn into mush. Therefore, send vegetables from the freezer to the pan immediately. They will remain in this way fragrant, beautiful and healthy.

Freezing mixed vegetables

Recipes for dressings for borscht for freezing for the winter

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

borscht dressing recipe:

• Sweet peppers in thin strips
• Diced onion
• Carrots, shredded or grated
• Beetroot straws
• Tomato puree

It will be useful parsley and Dill as spices, only store greens separately.

Wash, dry, chop, grate and mix all the ingredients. Pack the dressing in individual bags for one use only.

This method will help not only to cook fragrant borscht in winter, but also save money. family budget.

Dressing for borscht for the winter

How to freeze stuffed peppers with vegetables?

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

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

There is another way:

1. Wash peppers, pat dry with paper towels
2. Clean the fruit from the stalk and seeds
3. Insert the fruits one into the other
4. Lay 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.

Pepper for the winter

What vegetable mixtures to freeze in the freezer to feed a child for the winter?

If the family has infant, or replenishment is expected, a young mother should be puzzled by the preparation of home-made vegetables for feeding.

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

If this period falls on the winter or spring time, 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. vegetable marrow
3. Broccoli
4. Pumpkin

After the baby begins to eat mashed vegetables, you can introduce light vegetable soups in a small amount. To do this, freeze in advance:

• Potato
• Carrot

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

Vegetable puree for feeding

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

frozen berries

Should fruits be washed before freezing?

You can freeze in addition to vegetables, fruits and berries. Before sending them to the freezer, thoroughly wash and dry fruits and berries.

It is impossible to re-freeze fruits and berries. Firstly, they will turn into porridge, and secondly, they will lose all their useful properties.

How to freeze fresh fruits and berries for the winter?

You can make mashed berries and freeze in this form, with or without sugar - your choice.

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

Delicate berries such as strawberries and raspberries should preferably be stored 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

From frozen fruits and berries in winter, you can cook fragrant compotes, fruit drinks, add fruits to yogurt or porridge.

Remember that ripe and intact fruits should be frozen. Form small portions of berries and use one bag for one preparation.

Mixes of fruits and berries:

• Strawberry, blackberry, raspberry
• Plums, apricots, apples
• Apples, apricots, raspberries
• Cherry, apple, strawberry
• Cherry, currant, raspberry
• 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 blanks do not have time to defrost. In winter, freezing can be taken out to the street or to the balcony.

How to freeze fruits

Freezing fruits, berries and vegetables is beneficial and fast way get all the useful vitamins in winter and enjoy the taste of summer. But do not forget to follow the rules of freezing in order to preserve the vitamins and taste. On this topic, you can watch a video and learn a lot of useful information about freezing vegetables and fruits.

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

It would seem, what could be easier than freezing food? But even here there are myths and misconceptions, as well as nuances and tricks, which we talk about in detail at the training. In this article I will answer the most common questions about freezing.

1. Frozen food is "dead" food - a myth

Freezing is the best way of saving life, invented by nature itself. After all, everything freezes in winter: plants, tubers, seeds, roots, etc. - during the cold season, they are frozen and thawed several times. And at the same time, not only do they not “dead”, but in the spring they begin to grow, bloom and bear fruit!

In order to preserve living plants, their nature, unlike humans, does not boil, pickle, salt, smoke, etc. Nature freezes! All minerals are preserved after freezing. And most vitamins too. Better strawberries, raspberries or cherries to freeze than to cook jam from them. So they will retain more vitamins and be more useful.

Choose where to send you the table:

2. Frozen foods are not tasty - a myth

At right choice products, observing all the principles of freezing, packaging and storage, the taste of your food will never fade and, moreover, will not deteriorate. And in some cases it will become even better (for example, when freezing semi-finished products).

To extend the shelf life of products up to 10-12 months, you just need to properly prepare them for storage in the freezer. It is very important not to skip such steps as washing, blanching, drying, cooling and freezing in the freezer. Food packaging also plays an important role in preserving the entire palette of taste of your products and ready meals. It is necessary to pack them carefully and hermetically, using special containers for freezing, cling film, strong plastic bags, foil or parchment paper.

And so that frozen foods do not turn into a solid piece of ice, it is very important to completely dry them from moisture, cool them in the refrigerator, if you need to additionally freeze them, and only then completely freeze them. If whole berries are frozen, such as, then they need to be frozen on a board or other flat pallet so that they do not touch each other, and only then pour them into a bag or tray.

This also applies to other similar products.

3. You can freeze fully cooked food - true

Fully cooked food lends itself perfectly to freezing and, if you follow all the rules of freezing / defrosting, its taste after freezing will not only not disappoint you, but also pleasantly surprise you.

Having frozen ready meals at home is very convenient. For example, if there is not enough time for cooking, guests suddenly appear, or another force majeure situation, there will always be home-made delicious dishes at home that will certainly save the situation.

And if you have prepared more food than your family can eat, then you should not wait until they either stand in the refrigerator for a week and be fed to the yard cat or, even worse, go to the trash can. Freeze some of the prepared food, and in the future, when there is no energy, no time, no desire to cook lunch or dinner, frozen food will save a hungry family, and the family budget will not suffer from buying store sausages, dumplings and other unhealthy food.

4. There are no vitamins in frozen foods - a myth

Vitamins are destroyed during any storage and during any processing of products, and most - not during freezing, but during heat treatment.

If we compare frozen vegetables and fruits with fresh, harvested in season, then naturally, there will be more vitamins in fresh foods.

But if in winter you want to eat strawberries or cherries, zucchini or bell pepper, then it is better to give preference to frozen vegetables than freshly bought in the store. Usually frozen fresh vegetables and fruits in season, that is, harvested at the peak of their maturity, when the amount of vitamins and other useful substances high.

Therefore, the benefits of such frozen products will be greater than from glossy greenhouse vegetables and fruits grown under artificial lighting using stimulants and other substances that contribute to the rapid maturation of products. Even canned foods are inferior in usefulness to frozen ones.

5. You can freeze any food and ready meals - a myth

Yes, almost everything can be frozen. However, there are a number of foods that should not be frozen. This applies to watery vegetables such as cucumber and radish (after defrosting, they lose their characteristic crunch and elasticity). Also, such delicate greens as lettuce leaves are not frozen.

As for ready-made dishes, there are some nuances here. Cream sauces, dairy dishes (creams, desserts), cream, sour cream and kefir do not tolerate freezing well and delaminate after defrosting. This also applies to cold soups (okroshka, gazpacho) - such soups will be tasteless: the liquid part will become heterogeneous, and their ingredients will no longer crunch.

6. Frozen foods spoil during long-term storage - true

Freezing allows you to save high quality products for a very long time(for example, up to 12 months). Therefore, it is very important to adhere to certain temperature regime in the freezer, namely minus 18 degrees and below. If the temperature is higher, then the shelf life of the product will be greatly reduced, since freezing does not stop, but only slows down the processes due to which products deteriorate under normal conditions, and temperatures above minus 18 degrees are not enough for long-term storage of food - the products will continue to deteriorate due to for the active reproduction of microorganisms that are present on the products.

7. Products absorb odors in the freezer - truth and myth

Yes, this really happens. If you store fish, milk, strawberries and mushrooms in one drawer of the freezer, then after some time of joint storage you will have strawberries with the aroma of mushrooms and milk with a fishy smell :)

But in fact, this is very easy to avoid. It is enough just to pack the products well, sort them into groups and allocate a separate place for them.

In a refrigerator with a standard freezer of 3 compartments, it is advisable to take a separate drawer for each group of products. For example, in the first section (1) store meat products and their semi-finished products (dumplings, dumplings, cutlets, meatballs, cabbage rolls, etc.), broth, soup, sauces, etc.

In the second (2) compartment to store vegetables, fruits, dairy products (milk, butter), pastries, etc.

Third (3) take a compartment for frozen mushrooms, fish, seafood and other things.

8. You can defrost food in any way - a myth

Most The right way defrosting food - defrosting slowly! That is, put it on the shelf of the refrigerator and let it completely or partially thaw.

Defrost food under hot water or warm water- not true!

Warm water will quickly defrost the top layers of the product, while the inside will still be frozen. Such uneven defrosting has a very bad effect on the final quality and taste of the product. It will be inhomogeneous and may even partially collapse.

You should also not leave frozen foods on the table at room temperature.

When defrosting something (meat, fish, semi-finished products, etc.) in the air, there is a chance of getting spoiled upper layer product, as it will begin the process of reproduction of bacteria and microbes.

Cooking broth from frozen meat or stewing a frozen piece of meat / fish is also wrong.

Frozen meat is highly undesirable to be subjected to heat treatment, including cooking. This is due to the fact that very few useful substances remain in the meat after such a cooking process, it significantly decreases in size, becomes dryish, and the broth becomes cloudy.

Defrost certain foods microwave oven also undesirable.

This applies to fish and seafood. Such products are cooked quite quickly and the cooking process can begin. The proteins of the outer layer of the product will curl up, and with further heat treatment, the taste, color, density, and even the composition of nutrients in the dish can change dramatically.

To eat or not to eat frozen food - the choice of each person

To freeze or not to freeze foods, eat them or abstain - everyone's choice. But where is the confidence that the dishes bought or ordered in stores, cafes and restaurants were not prepared from frozen foods? After all, you can freeze almost everything. This is the most common way to deliver products to the consumer without loss taste characteristics and keep them for a longer period.

Do not be afraid to freeze food and ready meals! Freezing is the most The best way food storage.

If you ALWAYS have HOME cooked food in your freezer, you won't have to cook as often. More to the point, you can stay away from the stove for days or even weeks!

If now, during the season of inexpensive vegetables, fruits, and berries, you freeze them, you can save a lot, because in winter, fresh vegetables and fruits will cost as much as a wing from a Boeing.

Interesting? Sign up for the training "". At the training, you will learn not only how to properly freeze food and ready meals. You can improve the quality of your life by freeing up time for the things you really enjoy.

And save money on groceries - as a nice bonus!

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Some foods should be stored exclusively in the freezer. Freezing will not only protect them from spoilage and help you save money, but also keep the maximum in products. nutrients.

Below is a list of 15 foods you can and maybe even should store in your freezer.

1. Nuts and nut flour

Because these foods contain a lot of oil, they quickly become rancid. They are best kept in the freezer unless you plan to use them in cooking immediately after purchase. You can freeze peanuts walnuts, pecan, cashew, hazelnut and almond. Nuts can be either peeled or unpeeled. Just wrap them in plastic bag and put in the freezer.

2. Herbs

Finely chop the rosemary, oregano, sage, or thyme. Place the herbs in an ice cube tray, add the extra virgin olive oil and put everything in the freezer overnight. Then the resulting pieces of ice can be removed from the mold, put in a plastic bag and sent back to the freezer. If necessary, you can get one cube, put it in a frying pan and melt it over low heat, then fry something in the pan. Cubes can be added to stews and soups.

3. Ginger

Freezing ginger is very easy. Wrap the unpeeled pieces of ginger in cling film and place in the freezer. When needed, just take them out and scrape them with a knife. Frozen ginger can be put in soups, teas and other dishes.

4. Bacon

Don't be afraid to freeze it. At room temperature, it defrosts very quickly. Cut the bacon into slices and wrap each in parchment or parchment paper, then place in a plastic container and place in the freezer. If you need to finely chop the bacon for a dish, it will be more convenient to do this if the meat is frozen.

5. Butter

You can stock up on oil for future use and put it in the freezer for storage. Put the packs of oil in a plastic bag beforehand to prevent the formation of an unpleasant odor.

6. Ripe bananas

Bananas in a very ripe form are useful to hold in the freezer before using them in various dishes. Put them in bags, after squeezing all the air out of the bags. Do not put all bananas in one bag. It is important that they do not touch each other. Then they can be taken out, ground directly in a frozen form in a blender, add yogurt, and you get a banana-cream cocktail. And you can defrost. To do this, they need to be kept at room temperature for about an hour, after which they can be used in the preparation of banana bread or in other pastries.

7. Berries

Strawberries, blackberries, raspberries and blueberries freeze best. These berries are high in nutrients and best kept in the freezer. Lay the berries on a baking sheet and place in the freezer overnight. After that, you can put them in a bag or plastic container and put them back in the freezer. Frozen berries can be added to smoothies, yogurts or cereals, thawed and used for baking.

8. Grapes

Frozen grapes are a very good snack. Wash the berries, dry them, put them on a baking sheet and freeze for several hours. After that, the berries can be eaten immediately or continue to be stored in the freezer in a plastic container.

9. Bread and baked goods

When freezing bread, it must first be kept in the refrigerator so that it cools down. Then wrap it in plastic and place it in the freezer. Bread can also be stored slightly toasted. You can also freeze any baked goods bought or prepared for the future, from rolls to Easter cakes.

10. Coffee

If you are a fan of this drink, we suggest you make coffee ice cubes. Brew coffee, pour it into an ice cube tray and put it in the freezer. You can then add the cubes to a freshly brewed drink to cool or make an iced coffee.

11. Citrus juice

Squeeze the juice from a lemon, lime or orange and freeze it into cubes in a mold. Such cubes can then be put into iced tea or lemonade, as well as used in recipes that require lemon, lime or orange juice.

12. Milk and curdled milk

Milk can be bought in the same way as butter, for future use and frozen. Just pour it into a plastic container, but not all the way to the top, then freeze it. When defrosting milk, you must first put it in the refrigerator. If its texture has become too grainy after freezing, it can be added to unfrozen milk. As for curdled milk, most recipes call for it in very small quantities. Therefore, there is no need to freeze it much. Pour a spoonful into each indentation of an ice mold and place the mold in the freezer overnight. The next day, remove the cubes of frozen yogurt from the mold, put them in a bag and put them back in the freezer. When defrosting, just like milk, you must first put the yogurt in the refrigerator, and then take it out completely.

13. Frozen pasta

So that boiled pasta does not stick together when heated, it is better to put it in the freezer beforehand. To defrost, you can then put them in the microwave or simply pour hot sauce over them.

14. Cooked rice and other grains

With them, when heated, the same thing can happen as with pasta. Therefore, after cooking, rice and cereals must be cooled, put in a plastic container and put in the freezer. Defrost should be almost the same in the microwave or with the addition of a small amount of water to the pan.

15. Homemade chocolate or regular cookies

Shortbread biscuits will keep better in the freezer. Cool cookies completely immediately after baking, place in a bag or container with a lid and place in the freezer. When defrosting, first put in refrigerator compartment and then take it out. True, you can try eating frozen cookies. Chocolate is especially tasty in this form.

Once upon a time, our grandmothers and great-grandmothers prepared for the winter, stocking up on jams and pickles. There were no refrigerators in those days, and in the cellar, except for canned food and potatoes, you can’t save anything. Today, housewives solve the problem of preparing for the winter with the help of a freezer (although, of course, no one has canceled jams and pickles).

So, how to make stocks in the freezer, and what to provide?

The main rules for freezing vegetables, fruits and herbs - how to prepare for freezing?

the most primitive and easy way to prepare for the winter "pantries" - this is freezing. Thanks to her, all vitamins are preserved in products, their taste is not lost, money is saved (in the summer we take for a penny, and in the winter we eat with pleasure).

Another advantage - no need to add sugar, salt etc. (as with pickles and jams).

Well, no special skills are required. In addition, stocks can be stored in this form for a long time - up to a year.

The main thing is to freeze food correctly without violating the technology:

• Temperature. For long-term storage of your stocks, the temperature in the freezer should be minus 18-23 degrees. If your freezer is capable of more, it’s generally great (in this case, you can store supplies for longer than a year). At a temperature of about minus 8 degrees, the shelf life is reduced to 3 months.
• Tara: what to freeze in? For a small freezer best option frosts - the simplest plastic or vacuum bags. As well as mini containers with airtight lids or even plastic bottles/jars with a wide mouth. It is important to remove the air from the supply packaging so that the products do not have a rancid taste later.
• Volumes. It is not recommended to dump 1-2 kg of berries or mushrooms in a bag into the freezer. Remember that it will be possible to defrost them only once, so immediately lay out the stocks in portions - exactly as much as you will need later to prepare the dish.
• What to freeze? It all depends on the preferences of your family. The range of products for freezing is limited only by the size of the freezer. Exceptions: raw potatoes, watery vegetables like cucumbers, salad greens, cheeses, and dishes with mayonnaise. There is no point in freezing these products, as they will completely lose their appearance, taste and texture.
• Allocate space in the chamber separately for fruits, vegetables, semi-finished products so that the smells do not mix.
• Prepare foods carefully for freezing , removing garbage, sorting out, etc.
• Be sure to dry stocks before freezing. so that they don't turn into big piece ice.
• Label each freezer pack with the date. don't rely on your memory.
• Before sending stocks to the freezer, turn on the "Turbo Freeze" button , or unscrew the regulator household appliances to the lowest possible temperature.

How to prepare supplies for freezing?

So, having selected stocks and their quantity, we do the following:

1. We select quality products , removing all debris, leaves, ponytails, spoiled berries or vegetables.
2. Thoroughly launder stocks (note - after freezing it will not be possible to wash them) and dry it on a towel MANDATORY.
3. Next we have 2 options. 1st - preferably: chopped vegetables (or berries) are laid out on a pallet in bulk, covered with foil and hidden in the freezer. After freezing stocks, you can already scatter them into containers or bags. 2nd method: immediately scatter into bags and containers (minus - the workpieces can stick together).
4. Products with cracked skin, as well as wrinkled or rotten - immediately in cooking, you can not freeze them (shelf life is extremely low).
5. Bones from selected berries can not be removed , but the seeds and stalks of vegetables are a must.
6. Blanching will help kill germs on your stocks and prolong freeze freshness. To do this, bring the water in the pan to a boil, then, reducing the heat, lower the colander with the blanks into it for a certain time (note - each vegetable has its own blanching time, from 1 to several minutes). Next, cool the workpiece and dry.

Freezing Greens Recipes

Almost any green, except, perhaps, lettuce, after freezing retains all its vitamins, aroma and color. In the summer we buy cheap, in the winter we get fresh (after defrosting) greenfinch for lunch. Convenient, profitable, useful.

• Parsley (as well as dill and cilantro). We sort through, soak in a colander placed in a basin with cold water, after half an hour we take out the colander, wash the greens under the tap, remove all unnecessary, including the roots, dry it on a towel for a couple of hours, periodically shaking the bunches. Next, cut the greens and pour them into bags, remove air from it, hide it in the freezer. Can be folded in whole bunches.
• Salad. It is better not to freeze it in the usual way (read above), but there is a method in which the shape and taste are not lost. After washing and drying the salad, it should be wrapped in foil before freezing.
• Black Eyed Peas. We take only young shoots, wash, cut off the stalks, cut into pieces. Further - according to the scheme of freezing parsley.
• Rhubarb. We take juicy young stems, remove the leaves, wash thoroughly, remove coarse fibers, cut. Further - according to the scheme.
• Basil. We choose a fresh plant with soft stems, wash, remove the stems, dry, grind in a blender (not to dust - into pieces), sprinkle olive oil m, put in containers.
• Sorrel. We take good leaves, mine, cut and blanch for 1 minute. Then cool in a colander, dry and continue according to the scheme.

Can do assorted greens(in winter it will be very nice to throw it in borscht).

• In addition to blanks from finely chopped greens in bags, there is another method: we take molds for ice, finely chop the greens, tamp it into molds, pour free areas on top with olive oil or water. After freezing, we take out our green cubes and pack them in the usual way - in bags or boxes. Perfect option for soups and sauces (add them at the end of cooking).

Remember Portioning! Divide the greens into bags so that you do not have to defrost the entire large package. That is, in portions.

By the way, a very convenient way- finely chop the greens and pack in polyethylene with a narrow tube (does not take up much space, and the 1st tube is enough for 1 dish).

Freezing berries and fruits

To create these blanks, too, have their own regulations:

1. We use plastic containers instead of bags.
2. We stack the blanks as tightly as possible so that less air remains in the container.
3. Before freezing, be sure to wash and dry the workpieces thoroughly, laying them out in 1 row on a towel (not a bunch!).
4. If you plan to pull out the bones after defrosting, then do it right away - save yourself time, and increase the volume.
5. Sprinkle individual fruits with lemon juice to prolong their freshness.
6. We select only ripe fruits, removing leaves, as well as products with rot, damage, overripeness and immaturity.
7. If berries and fruits are from your site, then it is ideal to collect from 2 hours before freezing.

Freezing options:

• In bulk. First, we scatter the berries on a pallet, freeze, and after 2 hours we pour them into bags or containers in portions. Ideal for berries that "let juice".
• Massively. We just put it in bags in portions and freeze (approx. - cherries, gooseberries, cranberries, currants, etc.).
• In sugar. Pour the berries into the container, cover with sugar, then another layer of berries, another layer of sand, etc. Next, put in the freezer.
• In syrup. Scheme - as in the previous paragraph, only instead of sand we take syrup. The recipe is simple: 1 to 2 (sugar / water). Or pour juice (natural - from berries or fruits).
• In the form of puree or juice. Cooking in the usual way (grind in a blender or use a juicer), add sugar / sand, mix thoroughly, pour into containers in portions.
• Convenient method of freezing - in briquettes (to save space and in the absence of containers). We put the berries in a bag, then lower them into a mold (a cropped juice box, for example), and after freezing we take it out and put it in the freezer without a mold.

Home freezing of vegetables and mushrooms

• Zucchini, eggplant. Wash, dry, cut into cubes, put in bags. If the blanks for frying: cut into circles, put on a pallet, on top - polyethylene and 1 more layer, then polyethylene again and 1 more layer. After freezing, you can put them in portions in packages.
• Broccoli. We make this blank in the middle of summer. We choose dense and bright inflorescences without spots and yellowness. Soak in a salt solution for half an hour (approx. - to expel insects), rinse, remove hard stems and leaves, divide into inflorescences, blanch for 3 minutes, dry and then follow the usual pattern. Similarly, we cook cauliflower.
• Peas. It is frozen as quickly as possible immediately after collection. We clean from the pods, blanch for 2 minutes, dry, freeze in portions.
• Bulgarian pepper. We wash, clean from seeds, dry, portionwise clean in bags.
• Tomatoes. You can cut them into slices (like zucchini) or, if it is cherry, freeze whole. Be sure to remove the skin.
• Carrot. These root crops can be frozen in 2 ways. Wash, clean, blanch for 3 minutes, then cut or grate.
• Mushrooms. Soak for 2 hours, rinse, cut off the excess, cut (approx. - if the mushrooms are large), dry, pack in portions. You can also fry sliced ​​mushrooms in grow/oil and then freeze (their cooking time will be shorter).
• Vegetable mix. When assembling such a freezing kit, first check which vegetables need to be blanched and which do not. After washing, drying and cutting, mix them in packets.

Recipes for freezing semi-finished products

Simple tricks such as freezing semi-finished products will be extremely useful at moments of sudden visits by guests, or when you do not have time for 2 hours of standing at the stove.

Semi-finished products can be anything (it all depends on preferences and imagination):

• Meat. We cut it as it will later be needed during cooking (straws, cubes, pieces), and put it in portions in bags.
• Ground meat. We make it on our own, lay it out in portions (into meatballs, cutlets, etc.), remove it. You can immediately form meatballs or cutlets, freeze on a film (on a pallet), and then hide them in bags (they roll them in breading after defrosting!). Dumplings/manti can also be made right away.
• A fish. We clean its scales, gut, cut into fillets or steaks, put them in containers.
• Boiled vegetables. Boil, cut, dry, put in containers. It is convenient when you need to quickly make a salad in the evening - you only need to defrost ready-made foods in the microwave. You can also fry them and put them in glass jar with a lid (soup dressing, for example).
• Pancakes. A favorite of many dishes. We bake pancakes, stuff to taste (with meat, cottage cheese or liver), freeze in a container.
• Side dishes. Yes, you can freeze them too! It is very convenient when there is no time or all the burners are busy, and the family is waiting for dinner. Cook rice (barley, buckwheat), cool, put in a container.
• Fruit and vegetable puree etc.

No one will argue that blanks make our lives much easier. We spend several Saturday hours preparing supplies - and then we do not suffer from the question - what to cook and where to get so much free time.

Perhaps the only problem is the small freezers. Even in large "harsh" refrigerators, there are usually a maximum of 3 compartments in the freezer. And stocking up for the winter with such a meager space, of course, is very difficult.

The ideal option is a separate large freezer. Very useful thing at home when you big family and you spend most of your time at work.

Site site thanks you for your attention to the article! We will be very pleased if you share your recipes. home freezing and semi-finished products in the comments below.

For several years in a row, I prefer freezing for the winter in the form of vegetables, fruits, berries and other delicacies to seamings: the freezer helps to preserve maximum amount nutrients, and cooking technology at home - save the family budget. Let's talk about how to properly freeze food for the winter, and what can be put in the freezer to enjoy delicious bright food on cold evenings.

What can be frozen in the freezer

The list of blanks for the winter in the freezer can be endless. However, not all housewives are happy owners of a freezer, limiting themselves to four drawers in the refrigerator.

Before deciding what to freeze for the winter, decide:

• what enjoys in great demand in your family (maybe you can't live without broccoli or mushrooms);
• what products are available in winter time years (for example, I do not advise freezing carrots or beets);
• how much you are willing to allocate space for vegetables and fruits.

For harvesting, buy seasonal products, the prices of which are lower than ready-made freezing. For example, frozen sea buckthorn and blackberries in our region are cheaper than fresh ones, which means that it makes no sense to freeze these berries yourself.

Freezing rules and technology

Main cooking requirements frozen vegetables, herbs and berries:

Freezing vegetables for the winter will be better if you plan them before going to the freezer. To do this, place a colander with pieces in boiling water for 30-60 seconds, and then dry.

Try to pack products in portions so as not to break the tightness of the package and not defrost an extra portion of the fruit.

Shelf life

By observing the freezing periods, you preserve your health.

You can store frozen fruits and vegetables for no more than a year at a temperature below - 18 C, up to - 8 C no more than three months.

Re-freezing is excluded: if you have thawed a bag of mushrooms, use the entire volume of the product.

What is frozen for the winter

Almost any fresh food can be stored in the freezer without loss of vitamins and taste.

Vegetables

You can freeze any vegetables for the winter. It is not recommended to store in the freezer only:

• cucumbers;
• swede, turnip;
• lettuce leaves;
• raw potatoes.

What vegetables can be frozen?

Tomatoes. It is better to take fleshy, non-watery fruits (for example, lady's fingers) or cherry. Small tomatoes are frozen whole, after removing the skin from them. You can make tomato puree (useful for making pasta, soups, sauces).

frozen tomatoes

If you prefer to freeze sliced ​​tomatoes, place them on a sieve to excess fluid glass in tray.

how to freeze tomatoes

Broccoli and cauliflower. Disassemble heads of cabbage into small inflorescences, rinse, blanch for 1 minute. Divide into bags and put in the freezer.

Pepper. Cut into half rings and freeze in small portions (useful for soups, vegetable stews).

Zucchini, eggplant. Cut into slices or cubes, removing the skin. You can blanch vegetables, freeze them in trays, and then carefully arrange them in containers or bags.

frozen eggplant

Vegetable mixes. We take peas, corn, cut peppers, zucchini, tomatoes and eggplants - pack them in portions and freeze them.

frozen pumpkin

Berries and fruits

According to research, frozen berries contain only ten percent less vitamins than fresh ones, which means that delicacies collected in the summer can benefit the body in the winter.

Freezing berries is easy, observing simple rules, which I already talked about in an article about how you can store in the freezer:

• blueberries;
• blueberries;
• strawberries and wild strawberries;
• apricots and peaches;
• melon;
• plums;
• sweet cherry;
• black and red currants;
• gooseberry;
• pears;
• grape;
• blackberry;
• chokeberry.

In the list of preparations for the winter in the freezer, you can include any seasonal berries and fruits, the main thing is that they are fresh, without mold and rotten fruits. However, I would not advise freezing:

1. Watermelon - when frozen, it becomes watery and tasteless.
2. Bananas: in the summer, according to my observations, they are more expensive, and a yellow treat is available all year round. However, frozen bananas cut into pieces can be turned into ice cream with a blender (mixing them with berries or chocolate), and for this purpose it is worth freeing up space in the freezer.
3. Kiwi and apples. Just like bananas, they are affordable all year round, and it’s not worth spending the freezer on green fruits.
4. Citrus. When defrosted, they lose their taste, becoming sour and watery. An exception is a frozen lemon, which is easier to grate when cold, for example, if you need zest or pulp for a lemon pie.

Milk products

I love to freeze butter(I usually don’t use a whole pack at once) and fresh rustic cottage cheese. It is recommended to store dairy products in the freezer for no more than two months.

Mushrooms

Greenery

The technology for freezing greens in the freezer is simple - parsley, dill, basil, cilantro should be washed and finely chopped.

I use special scissors for cutting greens. These can be bought with three blades and five. The tool allows you to accurately and quickly prepare seasonings for the winter.

Herb scissors are easy to clean, do not damage the skin of the hands and are safe to use.

greenery scissors

greenery scissors

Greens should be frozen in small portions so as not to open the bags, violating their tightness: dill and parsley quickly absorb odors and begin to exude an unpleasant aroma.

Blank ideas

Experienced housewives know that you can save time and not harm the health of the family with the help of home-cooked semi-finished products:

1. Preparation for borscht or cabbage soup. Finely chop onions, carrots, peppers, beets, potatoes, blanch and freeze in small bags. We store no more than a month.
2. Stuffed peppers. We clean the peppers, wash them, stuff them with minced meat and put them in containers. It remains only to put out the almost finished dish.
3. Meat and fish products. We form cutlets, meatballs from minced meat, cut into pieces for goulash and freeze first on trays, and then put them in freezer bags.
4. Casserole
5. In my family, only I eat cottage cheese casserole, so I usually freeze half of it, cutting it into portions. I heat it up for 2 minutes in the microwave and get tasty dish for breakfast or lunch.
6. Pancakes and dumplings
7. We bake pancakes, wrap the filling in them (it is better to take ready-made minced meat or cottage cheese), freeze on a tray, and then put them in freezer bags.

Semi-finished products at home may also look like:

• cooked rice;
• boiled vegetables;
• barley;
• frozen meat or vegetable stew;
• boiled buckwheat.

When there is no time for cooking, such blanks for a month in the freezer help out the hostess. Have time to stock up healthy vegetables and fruits: frozen food in supermarkets is several times more expensive than home-made products.