What can be frozen for the winter – 20 recipes of home freezing in the freezer



What can be frozen for the winter - 20 recipes of home freezing in the freezer Once our grandmothers and great-grandmothers were preparing for the winter, storing jams and pickles. There were no refrigerators at that time, but in the cellar, except canned goods and potatoes, you will not save anything. Today, the housewives solve the problem of blanks for the winter with the help of a freezer (although, of course, nobody canceled jam and pickles).

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

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The main rules of freezing vegetables, fruits and herbs

  • Recipes of greenery frost
  • Freeze berries and fruits
  • Home frost of vegetables and mushrooms
  • The main rules for freezing vegetables, fruits and greens – how to prepare for freezing?

    The most primitive and easy way to prepare for the winter “storerooms” is to freeze. Thanks to it, all vitamins are preserved in products, their taste is not lost, money is saved (in summer we take for pennies, and in winter we eat with pleasure).

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

    Well, no special skills are required. In addition, you can store stocks in this form for a long time – up to a year .

    The main thing is to properly freeze food without breaking technology:

    • Temperature. For long-term storage of your supplies, the temperature in the freezer should be minus 18-23 g. If your freezer is capable of more – in general it is wonderful (store stocks in this case can be longer than a year). At a temperature of about minus 8 degrees, the storage time is reduced to 3 months.
    • Tara: what should I freeze? With a small freezer volume, the best option for freezing is the simplest cellophane or vacuum bags. And also mini-containers with sealed lids or even plastic bottles / jars with a wide throat. It is important to remove air from the packaging with stocks, so that then the products do not have a rancid taste.
    • Volumes. It is not recommended to put 1-2 kg of berries or mushrooms in a bag in the freezer. Remember that you can defrost them only once, so immediately lay out the supplies portionwise – exactly as much as you need later for cooking.
    • What to freeze? Everything depends only on the preferences of your family. The range of products for freezing is limited only by the size of the freezer. Exception: raw potatoes, watery vegetables like cucumbers, salad greens, cheeses and dishes with mayonnaise. These products do not make freezing because they completely lose sight, taste and texture.
    • Select the space in the chamber separately for fruits, vegetables, semi-finished products , so that the smells do not mix.
    • Thoroughly prepare the products for freezing , removing debris, sorting, etc.
    • Be sure to dry the stock before freezing , so that afterwards they do not turn into a large piece of ice.
    • On each freeze pack, specify a date , do not rely on your memory.
    • Before sending stocks to the freezer, turn on the turbocharging button , or turn off the appliance control knob to the lowest possible temperature. How to prepare supplies for freezing?

    So, selecting stocks and their quantity, do the following:

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    1. We select quality products , removing all debris, leaves, tails, spoiled berries or vegetables.
    2. Thoroughly laundering the stocks (note – after the freeze they will not be washed) and we dry it on the towel NECESSARILY. How to properly wash fruits, vegetables and greens?
    3. Next we have 2 options. 1st – it is preferable: the cut vegetables (or berries) are laid out on a pallet in bulk, covered with a film and put in a freezer. After the freezing of stocks, it is already possible to disperse them into containers or packages.2 nd way: immediately scatter on packages and containers (minus – blanks can stick together).
    4. Products with a broken skin, as well as crumpled or rotten – immediately cooked, they can not be frozen (the shelf life is extremely low).
    5. Bones of the selected berries can not be removed , but the seeds and stems from vegetables – it is necessary.
    6. Blanching will help to destroy microbes on your reserves and extend the freshness of the frost. To do this, bring the water in a saucepan to a boil, then, after reducing the fire, put a colander in it with blanks for a certain time (note – each vegetable has its own time of blanching, from 1 to several minutes). Then cool the workpiece and dry it. Recipe for freezing greens

      Almost any greens, except perhaps, salad, after freezing retains all its vitamins, flavor and color.

    7. . In summer we buy cheap, in winter we get a fresh (after defrosting) greens for lunch. Convenient, profitable, useful.

      • Parsley (as well as dill and coriander). We go through, soak in a colander, put in a basin of cold water, after half an hour we take out the colander, we wash the greens under the tap, remove all the excess, including the roots, dry the towel for a couple of hours, periodically shaking the bunches. Next, cut the greens and poured on the bags, remove the air from it, hide it in the freezer. It is possible to add up and in whole bundles.
      • Salad. It is better not to freeze it in the usual way (read above), but there is a method in which the form and taste are not lost. After washing and drying the salad, it should be wrapped in foil before the freezer.
      • Asparagus beans. We take only young shoots, wash, cut off the peduncles, cut into pieces. Next – according to the scheme of freezing parsley.
      • Rhubarb. Take juicy young stems, remove the leaves, carefully wash, remove coarse fibers, cut. Further – according to the scheme.
      • Basil. Choose a fresh plant with soft stems, rinse, remove stems, dry, grind in a blender (not to dust – into pieces), splash with olive oil, remove into containers.
      • Sorrel. Take good leaves, mine, chop and blanch for 1 minute. Then cool in a colander, dry and then follow the scheme.

      You can make assorted greens (in the winter it will be very nice to throw it in borsch).

      • In addition to billets from finely crumbled greenery in bags, there is another method: take the ice molds, finely chop the greens, compact it into molds, fill the loose areas with olive oil or water. After freezing, we take out our green cubes and pack them in the usual way – in packages or boxes. Ideal for soups and sauces (add them at the end of cooking).

      Remember the portioning ! Divide the greens into packages so that you do not have to unfreeze the entire large package. That is, portioned.

      By the way, a very convenient way – finely chop the greens and pack it in polyethylene with a narrow tube (there is not much room for it, and 1 tube is enough for 1 dish).


      What can be frozen for the winter - 20 recipes of home freezing in the freezer

      Freeze berries and fruits

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

      1. We use plastic containers instead of packages.
      2. We put the workpieces as tightly as possible, so that less air remains in the container.
      3. Be sure to freeze mine and carefully dry the preforms, placing them in 1 row on the towel (not a bunch!).
      4. If the bones after defrosting you plan to pull out, then do it right away – save yourself time, and increase the volume.
      5. Some fruit is sprinkled with lemon juice to extend their freshness.
      6. We choose only mature fruits, removing leaves, as well as products with rot, damage, overripe and immaturity.
      7. If the berries and fruits are from your site, then ideally collect from 2 hours before freezing.

      Frozen options:

      • Placer. First we scatter the berries on a pallet, freeze them, and after 2 hours we pour them into buckets or containers portionwise. Ideal for berries, “letting juice.”
      • Massively. Just fall asleep in packages and freeze (note – cherry, gooseberry, cranberry, currants, etc.).
      • In sugar. In the container we pour the berries, fall asleep 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 the syrup. The recipe is simple: 1 to 2 (sugar / water). Or pour the juice (natural – from berries or fruits).
      • In the form of puree or juice. Prepare the usual method (grind in a blender or use a juicer), add sah / sand, mix thoroughly, pour into the container portionwise.
      • A convenient method of freezing – in briquettes (to save space and in the absence of packaging). We put the berries in a bag, then we lower them into the form (the cut off box from under the juice, for example), and after freezing we take it out and put it in the freezer without the form.


      What can be frozen for the winter - 20 recipes of home freezing in the freezer

      Home frost of vegetables and mushrooms At least a couple of minutes to the inside of the vegetables were raw. Zucchini, eggplant. Mine, dry, cut into cubes, add to packages. If the preforms for frying: cut into circles, put on a pallet, on top – polyethylene and 1 more layer, then again polyethylene and 1 more layer. After freezing, you can fold them portion by package.
    8. Broccoli. This preparation is done in the middle of summer. We choose dense and bright inflorescences without spots and yellowness. Soak in salt solution for half an hour (wash to remove insects), rinse, remove hard stems and leaves, divide into inflorescences, blanch for 3 minutes, dry and then follow the usual pattern. Similarly, we prepare cauliflower.
    9. Peas. It is frozen as quickly as possible immediately after collection. We clean from the pods, 2 minutes blanch, dry, portion frozen.
    10. Bulgarian pepper. Mine, we cleanse of seeds, dry, portioned in packages.
    11. Tomatoes. You can cut them in circles (like zucchini) or, if it’s cherry, freeze it whole. Peel necessarily remove.
    12. Carrots. These roots can be frozen in 2 ways. Mine, we clean, 3 minutes blanch, then cut or rub on the grater.
    13. Mushrooms. Soak for 2 hours, rinse, cut off excess, cut (note – if the mushrooms are large), dry, pack portionwise. You can also fry the chopped mushrooms on a plant / oil, and then freeze (their cooking time will be shorter).
    14. Vegetable mixture. When collecting such a set for freezing, first check what vegetables need blanching and which ones do not. After washing, drying and cutting, mix them in batches. Recipes for freezing convenience foods
    15. Such simple tricks like freezing semi-finished products will be extremely useful in moments of surprise visits by guests, or when you do not have time for 2 hours standing at the stove.

      Semi-finished products can be any (everything depends on addictions and fantasy):

      • Meat. We cut it the way it will be needed for cooking (straws, cubes, chunks), and we remove it in batches.
      • Minced meat. Do it yourself, lay out portioning (for meatballs, cutlets, etc.), clean. You can immediately form meatballs or cutlets, freeze on film (on a pallet), and then hide in bags (in breadcrumbs, they roll off after defrosting!). Dumplings / manti can also be done immediately.
      • Fish. Clean her scales, gut, we cut on fillets or steaks, we put them in containers.
      • Boiled vegetables. Boil, cut, dry, remove into containers.Conveniently, when you need to quickly make a salad in the evening – you only need to unfreeze the finished products in the microwave. You can also fry them and put them in a glass jar with a lid (refueling for soup, for example).
      • Pancakes. Favorite of many dishes. Bake pancakes, stuff it to taste (with meat, with cottage cheese or with liver), freeze in a container.
      • Garnishes. Yes, and they can also be frozen! It is very convenient when there is no time or all hot plates are busy, and the family is waiting for dinner. We cook rice (pearl barley, buckwheat), cool it, put it in a container.
      • Puree from fruits and vegetables , etc.

      No one will argue that the workpieces make life much easier for us. We spend a few Saturdays to prepare stocks – and then do not worry about what to cook and where to take so much free time.

      The only, perhaps, problem is the small freezers. Even in large “harsh” refrigerators there is usually a maximum of 3 compartments in the freezer. And stock up for the winter with such a meager space, of course, very difficult. How to choose the right refrigerator for your home?

      Ideal – a separate large freezer. A very useful thing in the house when you have a large family, and you spend most of your time at work.

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