We Stock Up On Vitamins For The Winter: Freezing Vegetables, Herbs, Fruits And Berries

Summer, like no other season, pleases us with its fragrant and vitamin gifts, which are sometimes very lacking in winter.

Summer, like no other season, pleases us with its fragrant and vitamin gifts, which are sometimes very lacking in winter. Fresh fruits, berries, vegetables and herbs - that's what you want to eat in the summer! So that summer does not end with the arrival of autumn, we offer to freeze everything that you love and delight yourself with delicious treats for a whole year!

 

Firstly, it is worth noting that seasonal fruits, vegetables and herbs are many times cheaper in cost, so in order to save money, freeze them for the future in the season - be it spring, summer or autumn. Secondly, by freezing fruits, berries, vegetables and herbs, you will save 90% of all useful substances contained in them: vitamins and minerals. Well, thirdly, it's convenient. I wanted strawberries in the winter - thawed and enjoy!

Freezing Rules

 

The optimum temperature for freezing is 18-20 degrees Celsius below zero. Freeze food in portions (as much as you eat at a time, since a thawed product cannot be sent back to the freezer: it will not retain any nutritional value and taste) in plastic bags or containers with a lid. Choose containers not round, but square or rectangular, so you will save a lot of space in the freezer. Do not forget that all frozen foods must be well washed, as once thawed, you will immediately use them in cooking. Remember that the shelf life of frozen foods is no more than 12 months. In order not to get confused about what is stored and for how long, write down the date on a piece of paper and stick it to the container or mark it with a marker. 

1. How to freeze fresh herbs

 

We freeze dill, parsley, green onions, sorrel, spinach and other greens.

Rinse the greens well, put them in a colander, and after a few minutes, when all the water has drained, put them on paper towels and dry them. Then chop the greens, put them in a bag (be sure to let the air out of it) or a container and send it to the freezer. Similarly, large leafy greens can be frozen whole, such as spinach.

2. How to freeze vegetables

 

Usually, vegetables are frozen in this way: they are washed, peeled, rubbed / cut (in cubes, cubes, slices), blanched (dipped in boiling water for 1-2 minutes) and only then put in a container and sent to the freezer.

Beets are best frozen boiled and grated. Carrots, zucchini and pumpkin can be frozen both raw and boiled. Peppers, broccoli, and cauliflower are best frozen after blanching. By the way, you can freeze several servings of vegetable mix, which later will help you out when preparing soup or vegetable sauce. Remember that a vegetable such as a tomato will lose its elasticity after defrosting. Therefore, for convenience, puree the tomatoes with a blender and freeze in ice molds (you can also freeze chopped greens in ice molds by pouring a little water). Tomato ice cubes can be added to sauces and soups. If you are freezing whole or chopped tomatoes, use them in dishes where the aesthetic appearance of the tomatoes is not important, such as puree soup or sauce. 

3. How to freeze fruits

 

To please yourself with sweet and fragrant fruits in winter, you just need to freeze them! 

It is best to freeze sliced ​​apples, pears and peaches. Drizzle lemon juice over fruit before freezing to prevent browning. Then distribute into bags or containers and send to the freezer. It is convenient to freeze apricots and plums in halves, removing the stone. You can add such fruits to pastries, compotes and other frozen products, if you wish, keep the fruit in its former form. You should not freeze bananas, melons or citrus fruits: the taste will not be the same, it may even be bitter. It is better to freeze the juice or zest.

4. How to freeze berries

 

Berries are a storehouse of vitamins! Add them to desserts, cereals and drinks all year round.

Since the berries tend to turn into mush or stick together, we recommend freezing them in bulk. Washed, already dry berries (you can still roll in sugar or powdered sugar) put on a tray in a single layer, covered with cling film, and put in the freezer overnight. Then pour the berries into a bag or container and store in the freezer until use. A berry such as strawberries, which tend to “spread” after defrosting, can be mashed and frozen in a plastic bottle. It is enough to take mashed potatoes out of the freezer 10-15 minutes before use and add to fruit drinks, pastries, cereals or pancakes. Berry puree can also be frozen in an ice cube mold and added to hot and cold drinks or sauces.

 

Defrost fruits, berries, vegetables and greens correctly! That is in the refrigerator. It is enough to transfer the desired products from the freezer to the refrigerator in the evening, and in the morning you can already use them! So they do not lose their shape and retain more juice, respectively - and more nutrients.

Eat vitamins all year round!