Greens and squash, peas and corn, cabbage and pepper, raspberry and currant will perfectly remain in the deep freeze together with the most part of vitamins which contain in them. Freezing will perfectly preserve vegetables and berries for all winter, it is necessary to exercise in this process only judgment. Otherwise fruits will just turn into liquid medley.
It is required to you
- - squash
- - eggplants
- - cauliflower
- - tomatoes
- - pepper
- - cucumbers
- - greens
Instruction
1. Squash. Carefully wash vegetables and wipe dry. To freeze them for soup, it is necessary to cut fruits in cubes and to pack into packages or containers. Use small tanks as it isn't recommended to freeze repeatedly (vitamins are lost). The squash cut by circles will be suitable for frying.
2. Eggplants. Cut vegetables in small cubes or circles, pack into packages. Place in the deep freeze.
3. Cauliflower. Wash out its baking plate a cool stream, dry up. Divide into inflorescences, it is desirable on small equal parts. Lay out in packages and freeze.
4. Tomatoes. Wash out small fruits, dry up them on a towel. Pack into packages and remove in the deep freeze. Large tomatoes can be frozen similarly, previously having cut them for the portion.
5. Pepper. Wash out it, clean from sunflower seeds and dry. Freezing pepper entirely, pack fruits each other for economy of the place and use several packages that it didn't infect with a smell other vegetables. You can cut it in small cubes and put together with other frosts, from them great ragout will turn out in the winter.
6. Cucumbers. This vegetable – attribute of any salad. Wash out it, dry up, cut in the correct cubes (or segments), pack into disposable tanks and remove in the refrigerator.
7. Greens. It is possible to freeze fennel, parsley, a celery, onions, cilantro, a basil, all but some types of salad. Wash out each look, dry on a towel, small chop and pack into packages.