2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Storing food for the winter can be done in a number of ways.
One of the methods of storing products during the winter is freezing them in the freezer. The most suitable for this purpose are all vegetables that are eaten boiled, baked or fried.
Such canning and preserving vegetables is a modern and useful way to always have fresh vegetables on hand throughout the year.
Unsuitable for this type of storage are cucumbers, lettuce, radishes and onions, as well as all unripe or overripe vegetables.
The preparation of the products that will be stored in the freezer begins with their cleaning, washing, cutting into pieces and blanching.
Blanching vegetables is very important, as it preserves the color, taste and vitamins in the products.
For this purpose you need a metal basket and a container with a capacity of 7-8 liters of boiling water. Place the vegetables in a strainer and immerse in boiling water. Within 1 minute, the water should boil again, boiling throughout the blanching.
The vegetables are taken out, immersed in cold water and drained. They are packed in plastic bags. They are formed into flat rectangular packages, each of which should not exceed one kilogram. Plastic containers are suitable for smaller ones.
When you decide to use frozen products, you must first defrost them. This is done by pouring in boiling water or stewing in fat.
It is desirable vegetables such as spinach, cabbage and others. be partially thawed before cooking.
Once thawed, the products are not frozen again. They must be used immediately.
Winter storage is a type of canning. In addition to freezing products in the freezer, there are a number of other methods for such preservation: drying (of fruits and vegetables), closing in jars (of fruits and vegetables), in brine (of vegetables).
You can arrange them in crates in the cellar / basement / attic (of fruits and vegetables - potatoes, beets, celery, carrots, cabbage, apples, pears, pumpkin, leeks, onions, garlic), in large clay pots (cereals, beans) crops).
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