Freeze vegetables (we freeze our vegetables according to the National Food Storage Center)
Proper freezing is most important. When done with the right technique, there is no doubt that it will do this or that. You can freeze any vegetables, but we freeze the delicate vegetables that are not available in winter.
To the extent that it is used for that specific food. Who knows who will suddenly want to eat anything in the winter. It was very cold when I first opened it.
I’ve been freezing for many years, it really happens, so don’t ask me if it’s okay to freeze like this. It’s science.
Freezing vegetables is a great way to preserve fresh vegetables at home, but freezing does not sterilize the food, it slows the growth of microorganisms and changes the quality of the food and slows down changes that affect spoilage.
The quality of frozen vegetables directly depends on the quality of fresh vegetables, freezing does not improve the quality of vegetables, so it is most important to get good vegetables and freeze them from the beginning.
Freezers: Waterproof, durable, easy to seal and not brittle at minus degrees. These include: plastic bottles, bags, and pickle bottles for freezing (normal bottles are not recommended because they break easily when frozen).
Preparing the vegetables Freeze them for maximum flavor. We only have autumn. It is best to freeze immediately after harvesting. Wait for some vegetables and beans.
Blanch!!! Almost all frozen vegetables must be blanched (boiling water or steamed for a certain time) and then cooled in cold (ice) water for the same amount of time. This means it will stop pressing immediately. Otherwise, the pressure continues.
Blanching slows down or stops enzyme activity, which can destroy flavor, color, and texture. – cleans the surface from dirt, animals and micro-organisms -restores color -delays/slows down vitamin loss – also softens vegetables and makes them easier to pack
Blanching times vary depending on the type and size of the vegetables. Be consistent. Because under-blanching will actually activate the enzyme action and make it seven times lower than if it wasn’t blanched. Over-blanching will result in loss of flavor, color, vitamins, and minerals. When properly blanched and chilled, the color will develop beautifully.
Blanching can be done with water, steam, or in the microwave, but water blanching is convenient and easy at home, so I have only included instructions for water blanching. The amount of water is sufficient, about 3.5 liters of water will be used for half a kilogram of vegetables. A dedicated basket would be fine, if not it would require very quick manual work with the filter, my husband will polish this one and I’ll watch the clock.
Put it in the boiling water and wait for it to start boiling. Keep the fire on high.
Packaging: Can be packed in bags and frozen. Do not overfill and pack with room for expansion.
• Freeze on a flat sheet. Pack after freezing. It has the advantage of not being held in between. But it takes a lot of time.
Addressing and storage Write the name of the product and the date of freezing. Write on the bag with an indelible marker. Freeze immediately below -18C. Because the speed of freezing is important, do not make more than 24 hours. In general, freeze no more than 1-1.5 kg in a 30cm*30cm*30cm freezer.
For the fastest freezing, place the vegetables on the surface of the freezer and, after freezing, reposition them and store them closer together. Most vegetables are of high quality for 8-12 months below -18C.
Longer than that will not spoil the vegetables, but the quality will start to change. It’s easier if you note what’s close to the freezer and its size.
The most important thing is to defrost the vegetables. Direct frying, baking, etc
Follow the links below for more information on how to freeze each vegetable! Let’s give up Chinese vegetables, eat Mongolian vegetables even in winter, eat restaurant food at home, raise our children healthy, and let’s all be healthy.