Most vegetables can be frozen without any problems. Here are a few basic principles to keep in mind:
1. vegetables should be fresh, well washed and chopped the way we want to use it later.
2. short immersion of vegetables in boiling water and cooking for 1-3 minutes (blanching) is necessary for most vegetables
3. By short cooking the vegetables remain elastic and soft. It is easier to pack for placing in the freezer.
4. Vegetables are also disinfected with hot water.
5. Vegetables available all year round (cabbage, kale, etc.) should not be placed in the freezer. The exceptions are combinations for various soups in which you can put sweet cabbage leaves.
6. Vegetables are generally not thawed but prepared immediately.
7. A little water and oil (fat) should be added to the pan so that the vegetables do not burn if we prepare a stew from the vegetables.
8. Since frozen vegetables are pre-blanched, re-cooking takes less time than fresh vegetables.
Spinach is easily prepared for freezing, whether you use it later in leaves, salad or puree. Clean the completely fresh and young spinach so that only the whole sap leaves remain. Wash the spinach several times in water. Meanwhile, put in a large pot of water to boil. Add a little salt to the water. Put the spinach in a blanching sieve (grate) in boiling water. Leave for 2-3 minutes to cook. Blanch only 500 grams of spinach in 5 liters of water at a time. Immediately immerse the sieve with asparagus in a bowl with cold water and ice cubes. Allow to cool for a few minutes. Drain well. Arrange the spinach prepared in this way in portions. Pour into containers or packing bags, seal well and label. If you want to use the spinach for puree later, chop it before packing. Place containers or bags in quick-freeze compartments so that they do not touch and that cold can act on all sides of the vessel. After complete freezing, transfer the packaging to the appropriate compartments in the freezer.
Chard-is also easy to prepare. It can be used as a salad or puree. Clean the fresh young chard. Wash in a few waters. Meanwhile, in a larger pot, put the voud with a little salt to boil. With a blanching sieve, lower the chard into boiling water. Let it cook for 2-3 minutes. Then sieve the chard sieve in a bowl with cold water and ice cubes. Allow a few minutes to cool completely. Strain well. The chard stored in this way is ready to be stored in the freezer. Pack blanched and drained leaves in bags or bowls (without chopping them) if you want to use chard as a salad. Frozen chard can be used to make puree. The work would be faster and easier later, chop or grind the blanched chard. Pack, label the chard and store the chard in the freezer. It is not necessary to defrost the chard prepared in this way for a long time before use. Just open the packet and put it in the hot beshamel sauce seasoned with garlic. The puree is ready after 10 minutes with constant stirring.
Zucchini-Fresh and young zucchini can be frozen in several ways depending on how you want to use the zucchini later. Zucchini should first be cleaned with a knife (like potatoes). Wash well. To fill the zucchini: cut the zucchini crosswise, scoop out the middle with a spoon. Blanch. Carefully remove each zucchini from the cooling pallets, turn it over separately to drain the excess water. Mark the packages and put them in the freezer. To fan the zucchini: cut the cleaned zucchini into 1 cm thick slices, blanch, cool and drain well. Carefully arrange the slice by slice because the zucchini break easily. Put a sheet of foil between each piece of zucchini. This will make it easier to separate after thawing. Put already fried zucchini in the freezer (a sheet of foil is placed between the zucchini slices), but their shelf life is shorter (3-5 months). For the stew: cut the cleaned zucchini into cubes. Blanch and cool. Drain. Pack zucchini with chopped parsley, celery and dill leaves (depending on which spices you prefer). Grated zucchini: Peeled zucchini grate with a larger blade. Leave for 10 minutes to brown. Pack in bags and freeze. Zucchini prepared in this way can be used for stews, soups and donuts.
Eggplant (blue tomato) -can be left in the freezer in several ways depending on how you will later use the blue tomato For moussaka and breading: blue tomato wash.cut off the stalks. Cut into 1 cm thick slices. Blanch, cool and drain. Handle the blue tomatoes carefully so that the pieces do not fall apart. When packing, fold a sheet of foil between the pieces to make it easier to separate during thawing. Instead of blanching, sliced pieces of blue tomato can be baked or fried. Then freeze. They are packed in the same way, ie by placing a sheet of foil between each piece. Blue tomatoes prepared in this way also have a shorter shelf life.
Baked eggplant (blue tomato) – delicious salads are prepared from baked eggplant. Eggplant wash and dry. Bake in the oven like paprika. When the eggplant is baked, put it in a bowl, cover with a cloth and leave for 10 minutes. Then peel it and remove the handle. Grind or finely chop. Place in bags or containers, mark and freeze.
Green beans-green beans are vegetables that can be extraordinarily frozen and used for a long time (keep frozen for a long time). When you want to use the green beans, heat a little water, pour in the frozen green beans, add a little salt and when it boils, cook for 10-15 minutes. For freezing: clean fresh and sailed green beans, remove the threads and wash well. Cut the washed green beans into pieces 4-5 cm long. Separate very thin pods or pods with larger grains to the side for separate packages. In a large bowl with boiling salted water, blanch the green beans in portions for about 3 minutes from the moment the boil boils. Put the blanched green beans with the sieve in cold water. Allow to cool. Drain. Pack in plastic bags. Add a little parsley leaves or celery. Squeeze the air out of the bag. Tie the end of the bag tightly. Blanch very thin pods for just one minute. Cool immediately. Pack in containers. Close well. Mark and freeze. Green beans can be stored in the freezer for up to a year.
Cauliflower-choose firm and white heads. Leave whole or divide by roses. Wash well. Blanch in salted water with the addition of lemon juice or vitamin C-whole head for 4 minutes, smaller pieces for 2 minutes, cool under running water. Determine the pieces and pack in bags or containers. Cooked cauliflower can be served in several ways: topped with bread crumbs fried in butter or margarine, with grated cheese (put in a hot oven until the cheese melts). Cold cauliflower seasoned with wine vinegar or oil mixed with a little spicy mustard and sprinkled with chopped parsley is a very tasty appetizer or salad. When using, put frozen cauliflower in salted boiling water. Cook for 10-20 minutes (whole heads of cauliflower). Frozen cauliflower can stand in the freezer for 8-10 months. It is most often used without prior dissolution.
Vegetables for soup – choose vegetables that you normally put in the soup (tomatoes, peppers, carrots, primroses, celery, … etc.). clean the vegetables. Cut. Blanch each vegetable separately (except celery and tomato leaves). When the vegetables have cooled and drained, fill the bags by putting a soup combination in each bag. Then add 2-3 washed tomatoes and a few celery leaves.
Carrot-wash and clean.cut it into rings if you put it away for soup. Cut the carrots into cubes if you put them in the salad freezer. Blanch the carrots. Drain and cool. If you are preparing it for soup and stew, add a little parsley and celery leaves and 1-2 washed small tomatoes to the bag. From the carrots that you did not cut, add two or three leaves of celery, parsley, pack and mark. Put to freeze. You can immediately combine carrots for salads and soups with peas, green beans, cauliflower. If you don’t have any other vegetables on hand, make small freezer bags from carrots that you will be able to use later.
Peas-can stay in the freezer for a long time. Clean and wash fresh and healthy peas. In a large bowl with some salt, blanch the peas briefly. together with the strainer, lower into the cold water. Allow to cool. Carefully wipe and pack with a few spices. It is not necessary to defrost peas before use. Pour it from the bag into a little warm salted water. When the peas boil, cook for another 15 minutes.
Kohlrabi-clean fresh kohlrabi.wash. cut into cubes. Blanch. Cool and drain well. If you are preparing kohlrabi for stew, add a few leaves of celery and parsley. Pack in disposable bags. Blanched kohlrabi can be mixed with carrots, peas, green beans also blanched in the amount for soup. You can separate the chopped kohlrabi with the cut leaves for later use (kohlrabi soup).
Peppers – you can store raw, blanched and roasted peppers in the freezer. Clean the raw peppers from the seeds and stalks and store as for the filling. Blanch. Store in small bags to take up as little space as possible. You can put spices and two or three smaller tomatoes in the package. Close the bags. Squeeze out the air. Freeze the vegetables. Peel a squash, grate it and squeeze the juice. Put in a strainer to spend the night. Peppers are packed in disposable packages. Squeeze out the air.Close the bags. The peppers are ready to freeze. Separate healthy parts from partially damaged peppers. Chop into small pieces. Freeze in small disposable bags. You can later use peppers prepared in this way for soups, stews, various dishes with vegetables.
Mushrooms – it is possible to keep mushrooms with firm meat (porcini mushrooms, champignons) in the freezer from those that have watery fruits. Mushrooms should be blanched briefly. Pack and freeze. Shelf life is 6 to 8 months.
Wash and dry the hot peppers – green hot peppers. Arrange them in a row so that you squeeze the top of the other pepper with one stalk next to the stalk. So in order. Arrange in two rows in a nylon bag. When using, separate the required number of pieces from the packaging. Keep at room temperature for two to three hours before use.
Asparagus – before freezing the asparagus is not blanched. It is enough to wash, clean, drain and wipe the asparagus. Group the asparagus stored in this way into disposable bundles. Pack in plastic bags and freeze.
Put parsley, celery and dill-finely chopped leaves or a combination of leaves in ice cubes. Pour water into cubes. Place in a quick-freeze compartment. Take the cubes out of the cubes for an hour or two and pack them in bags for further freezing. One bag should be for one use.