2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Suitable for freezing are all vegetables that are eaten boiled, baked or fried.
Which vegetables should not be frozen?
Cucumbers, lettuce, radishes and onions are among the products for which freezing is extremely unsuitable. Unripe or overripe vegetables also have no place in freezers or refrigerators.
Blanching vegetables
This process is extremely useful for storing vegetables. In addition to saving time, blanching when cooking thaws helps to preserve the color, taste and vitamins in the products.
For it you need a metal basket or a deep strainer, as well as a pot with seven or eight liters of boiling water. Blanching is done as follows: the vegetables are placed in a strainer or basket, then immersed in boiling water so that it covers them.
Wait about a minute, during which time the water should boil again. Then count the time between 3 and 5 minutes, then remove and drain. Only the cabbage and spinach are blanched for only 1 to 2 minutes. Products that should not be heat-treated before freezing are parsley, dill, mushrooms, celery.
After removal, the vegetables are immersed in cold water and drained.
Packing
Use polyethylene bags to pack them. The products are formed into flat, preferably rectangular packages, which can be easily arranged in the freezer. For some vegetables, such as finely chopped leeks and parsley, plastic boxes are more suitable.
Packaging is an important part of the storage process. Food should be carefully wrapped. This will prevent them from drying out. Packaging materials must be clean and airtight.
Defrosting
The vegetables are poured into boiling water or stewed in fat. Some vegetables, such as spinach and cabbage, are partially thawed before cooking.
It is a prerequisite that thawed products are used immediately and not re-frozen.
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