2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
When we freeze spices and vegetables, they have different advantages from canned in another way: they retain their color for a long time, as well as their taste and vitamin content. Before freezing, wash and clean them from non-edible parts and injured areas.
Before freezing, some vegetables need to be blanched. It is good to store in plastic bags in suitable cooking doses so that the remaining amount does not have to be frozen again, which is detrimental to the quality and taste of the products (once thawed, it must be cooked).
Freezing Green Peas
It should be treated as soon as it is cleaned of pods. Freeze either directly or blanch for two minutes beforehand. If you freeze immediately without blanching and when cooking, remove to room temperature as needed, wash well with water and proceed to cooking. The peas taste freshly picked.
Freezing Cauliflower
Choose healthy, white cauliflower heads, without brown areas, 1 wash and soak in cold salted water. Then remove, chop into small pieces (it can be left whole) and immerse in hot water for a few minutes. Rinse, drain, cool and store in plastic bags.
Freezing of Peppers
You wash them, clean the stalks and testicles and put them in plastic bags. You can freeze them and cut into pieces or strips.
Freezing of Kale
Clean the top leaves and cobs and arrange the cabbage in thin slices. You can blanch it for 1-2 minutes. Drain, cool and place in plastic bags.
Frozen spices
Suitable for freezing are the following spices: parsley, dill, celery, carrots, oregano, green onions, tarragon, basil, anise. Frozen can be stored for about 6 months (on each bag I write when I froze).
Spread the washed spices on a tray and freeze or wash, lightly dried, cut (cut with kitchen scissors), put in bags and freeze.
It is also practical to freeze them in ice cubes. Finely chopped spices are placed in ice cube trays and filled with water. When ready, the cubes are placed in plastic bags.
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