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Frozen - the best alternative to fresh

If vegetables cannot be used freshly picked or soon after purchase, the freezer is ideal for long storage. In the cold, the breakdown of vitamins is stopped, especially if all the necessary preparatory steps have been carried out correctly beforehand.

Good, clean quality!

Most vegetables can be kept longer by freezing them. What matters is a good starting quality:

Pay attention to good organic quality when buying
process as soon as possible
Freeze only vegetables that are in good condition

Thorough cleaning is an important step, some types of vegetables also have to be peeled off.

Cutting and coring

If possible, prepare the vegetables for the freezer in the way that will be convenient for later use. This may include coring, such as with peppers.

Almost all vegetables are too large to be stored in the freezer as a whole and must first be cut into smaller slices, sticks or pieces. Some vegetables, such as zucchini, can also be grated and frozen.

Blanching - indispensable for many types of vegetables

When blanching, vegetables are cooked in boiling water for a few minutes before freezing.

Germs are killed
Vegetables keep longer
The color and taste are retained
some vegetables retain more bite this way

After blanching, the vegetables are quenched in ice water so that the cooking process is interrupted immediately.

Pre-freezing prevents clumping

To prevent pieces of vegetables from sticking together to form a single lump when frozen, they should be frozen separately beforehand.

Spread the vegetable pieces on the tray
single layer and with some distance
Put the tray in the freezer
store together in the freezer container after freezing

Suitable freezer containers

All commercially available freezer cans and freezer bags can protect the vegetables from freezer burn.

Containers should close tightly
Include as little air as possible
Always label with content and date

However, blanched vegetables have to cool down properly before they can be collected in the containers.

Freeze cooked vegetable dishes

Occasionally, ready-made vegetables can also be frozen. It only needs to be thawed and, if necessary, beefed up before consumption. be heated. Pure vegetable puree and stews can be frozen particularly well. However, spicy foods should be consumed within three months.

durability

Most vegetables can be kept for at least six months, and many even a whole year.

thawing

Depending on the type of vegetable and use, there are several options for defrosting:

Thaw slowly and gently in the refrigerator
Use frozen when cooking
Thaw in a saucepan over low heat
sometimes defrosting in the microwave is possible

One tip at the end

Vegetables not only differ in taste, their storage in the freezer also has different requirements. You should therefore gather information for each type of vegetable separately so that you are doing everything right when freezing.