How to freeze the vegetables and herbs for the winter

Always handy to have a bag of frozen greens or vegetables out of season. Not to rely on the technology of frozen manufacturers, we can grasp the last chance and freeze leftovers summer harvest alone. That, and how to freeze when the court of mid-October, will be discussed in this material.

Despite the fact that the fall already confidently declared his presence, most supermarkets still offer many fresh vegetables at affordable prices: eggplant, zucchini, fresh greens, corn, peppers, cauliflower, broccoli and so Further. It is to them we are going to stop their attention and make preparations for the winter.

Vegetables

Frosting can be any not too watery vegetables. Ideal candidates for freezing are cauliflower and broccoli, as they possess sufficient density and other methods do not tolerate the preform.

Before filling both types of cabbage disassemble into florets and rinse.

That after defrosting cabbage was not hard, it is necessary to blanch in a small amount of boiling water. Inflorescence of cauliflower have to take place in boiling water for about two minutes, and gentle enough broccoli florets and minutes.

After the cabbage should pour ice water to stop the cooking process, and then dry out as much as possible and shift to the package.

Another candidate for the freeze - sweet pepper, which is well kept both sliced ​​and whole. In both cases, pods were washed first, then scrub the seed box, and then cut or folded together and packed into packages. Whole peppers is best to put each other in small piles in order to make it more convenient to defrost.

Zucchini and eggplant - some of those fruits, which also need preliminary preparation. Both vegetable should be washed, chopped, and then blanch the slices for about a minute. Late eggplant, which can be found on the shelves in the fall, much taste bitter, but because you need to blanch them generously with salt and leave for half an hour and then rinse with cold water.

Corn on the cob, and other legumes, can be harvested in a simple manner, in which the grains are simply separated from the cob or pod, and then packed in bags. To beans do not stick together in a single lump, they should be frozen on the board or a platter, and only then pour into the bag.

Greenery

Virtually any greens can survive winter in the freezer, if go to most wisely freezing technology.

A standard set of herbs such as dill, parsley and green onions, you can freeze a simple way: rinse, dry, chop and package. Keep greens can be in one package or several small portions spread out on individual packets, so if necessary you can quickly fill with soup or stew.

Sorrel spinach leaves and also can survive simple freezing if stored in a freezer and modern maximum sealed package. Otherwise it is better also blanch the leaves in boiling water for just 30 seconds, pour ice-cold water, wring out and put in a container or package. Rough greens like kale leaves blanch a minute, and then frozen in a similar manner.

Another way to preserve the freshness of green - turn the leaves into the sauce and pour it in molds for ice. So we decided to do with a bunch of basil. Basil leaves must be turned into mush with a few cloves of garlic and a little butter. Pyurirovanny basil expanded in molds, freeze, and then interspersed with cubes in the package. A pair of dice, and your pasta sauce or immediately saturate the taste of fresh herbs.

Each of the frozen preparations, it is desirable to store no more than eight months, but in a good freezer vegetables and herbs can survive up to a year.