Freeze Vegetables: You Should Pay Attention to This

Freezing vegetables can also give us varied meals over the winter. However, not all vegetables can be frozen. You should follow a few small tips so that the valuable vitamins, among other things, are not lost.

Freeze vegetables – this is how it’s done

First of all, it is recommended to wash the desired vegetables and then freeze them in portions.

• Get a freezer-safe container to store your veggies in after you freeze them.
• Alternatively, there are also freezer bags, which should be avoided for the sake of the environment. Unless you use them multiple times. This is how you can save plastic.
• For bags, be sure to seal the veggies airtight. There are special vacuum devices for this. This also creates more space in the freezer.
• If you want to preserve the consistency and color of your vegetables, it is a good idea to blanch them beforehand. When blanching, the vegetables are boiled for a short time or doused with boiling water to deactivate the cell’s own enzymes. It is then quenched with ice water and dabbed dry.

You should also think about that

Not every vegetable can be frozen. You can also use the freezer compartments in the supermarket for orientation. You can also freeze all the frozen food there at home.

• Lettuce, cucumbers, radishes, potatoes, peppers, and tomatoes are just a few examples of foods that do not freeze.
• If you freeze vegetables, you should do this immediately after buying or harvesting them. In this way, most of the vitamins remain in the vegetables. With longer storage in the refrigerator, these are lost more and more.
• Always allow food to cool before placing it in the freezer or refrigerator. There are many other ways to save electricity in the freezer.
• The ideal freezing temperature is -18 degrees. Modern freezers display the temperature digitally.

These vegetables are suitable for freezing

Cauliflower, broccoli, carrots, and peas are vegetables that you can freeze well. Savoy cabbage, red cabbage, aubergines, and beans can also be frozen.

• It is best to wash the vegetables and cut them into small pieces. This makes it easier to freeze. It can also be packaged in portions.
• When freezing in bags, make sure it is sealed airtight. You can also use a vacuum device for this.
• Frozen shelf life differs from vegetable to vegetable. Overall, it is between 3-12 months.