Home freezer - what can be stored in it and how to use it

And today I read in the press that zucchini, cucumbers, peppers, tomatoes cannot be frozen.

What motivation did the writers have for this?

I freeze all vegetables without cooking. Cauliflower is perfectly stored, broccoli, depending on the variety, sometimes crumbles, but I keep everything in containers or in freezer bags, fortunately, space allows.
Yes, many children do not eat vegetables, a problem. But I cook for my grandson a vegetable broth from everything, then filter it, knead it with a spoon and visually there are no unloved vegetables in the soup.
But they are! The only thing is that we have a strong allergy, and I exclude what causes the allergy.

She flatly refused to eat broccoli and cauliflower from us,

Tinochka, and I still freeze them, although my granddaughter is also not in any - I just grind them in a chopper, I have Extra-Chef Taperovsky 2 seconds before the state of cereal - and into the soup! She never finds them there!

I buy one hundred pieces at once, enough for a long time.

Tatyan, I used to do this too - I bought it for several years, and then read the label on these containers - for some reason there is an expiration date! That is, they will not go next year.

[Ol]

that zucchini, cucumbers, peppers, tomatoes should not be frozen. And I made sure that reading the press is not worth it, what nonsense they will write

aha, especially when you consider that many frozen mixes contain peppers, tomatoes and zucchini

although the granddaughter is also not in any - I just grind them in a chopper, I have Extra Chef Taperovsky 2 seconds before the state of cereals - and into the soup!

Ol, ours is still small, 10 months only now it was on the 8th, she did not initially eat them .. she eats a colored one, if you add a little to the soup, but he hears broccoli right away and spits

broccoli hears right away and spits

Oh what! Small, small, but thinks !!!

Tanya, and the motivation is as follows - frozen vegetables lose their taste, smell, shape. In short, nonsense, disgusting to read.

Admin, thanks!
Marketing rules!
Girls, I apologize in advance, if I read Temko, then in places and times, so maybe I will repeat myself or not open anything new, and I have little experience, but suddenly it comes in handy - I tried to freeze canned olives - it does not affect the taste in the future

(in St. Petersburg "Prisms" "Finnish" olives are sold inexpensively, but in large jars, with all the love for them, you can't eat so much, so I open the can, leave it "for food", and freeze the rest)

[Mrs. Addams]

I tried to freeze canned olives - it does not taste later

Mrs. Addams, take note

I read the label on these containers - for some reason there is an expiration date! That is, they will not go next year.

Not so long ago I watched on the Nauka channel, a film about plastic - how it is made, why, where it is used, and so on ... very informative
So, the basis of plastic is the same, both for bottles and for dishes, depends on the thickness, shape, and where it will be used ...

This means that the shelf life and other conditions should be the same for plastic. There is just disposable tableware, and there is durable plastic.
And if the dishes are popular (disposable, for picnics, packing salads in stores, etc.), then they are encouraged to use it faster and buy it up.
I use the jars until they run out.

Is the date of manufacture on the disposable tableware? to count the shelf life.Not every jar has a label at all.
The main thing is dishes for food use.

Is the date of manufacture on the disposable tableware?

It's worth it, Tanyush! I was surprised myself ... Of course, I can take a picture of the label, but it's so small, I'm afraid it will be unreadable, will I give you a quote? "For single use. Manufactured by LLC" PolyER "Russia, Yaroslavl region ..... Store in a dry place. Protect from direct exposure to sunlight ..... Warranty period 12 months from the date of manufacture ....... Date of manufacture 07.2016 "These are my 500 ml containers, which are from last year - but I still use them for freezing!

Lucky you to see this

Lucky you to see this

In-in! Now I am suffering!

Girls, how do you freeze tomatoes? I have them go into an omelet, my son loves everything there in a mixture, eggs, tomatoes, cheese, herbs, sausage. In winter, tomatoes are not always at hand. Last year, I froze them whole, they were like pebbles, but how to defrost them correctly? I put it in the water for a couple of minutes, of course they turned into something incomprehensible, but there was no choice. How are you doing? And more recently I read that tomatoes are frozen in circles. Wouldn't those go for pizza? Will they go away strongly with water? Nobody tried it?

put in water for a couple of minutes

I put the whole thing in warm water for a few minutes, just so I can peel it off and cut it into pieces. The inside of the tomatoes is still frozen. So frozen and put in a pan, or in a saucepan and fry-sauté.

Tomatoes will not completely retain their shape.

Fresh tomatoes for the freezer (Admin)

[ksyusha1997]

ksyusha1997, I ice the tomatoes in circles, the whole thing is somehow bad for me. I put the mugs on the pizza without defrosting, and I bake it, everything is fine. Yes, a little more liquid is obtained, but not critical. For freezing in circles, I take only dry, unsweetened cream. I just described the freezing method above.

I freeze whole, mostly for soups and sauces. In circles, dried in a dryer with basil and olive oil for pizza, I put them in one row, and then put them in a container.
For salads, halves and again dried. I really liked the option of drying a tomato in Korean.
Why dried up? Because when defrosting, they do not flow, but retain a very concentrated and rich taste.
In any case, it tastes better than winter synthetic

[when defrosting, they do not flow, but retain a very concentrated and rich taste]

Why dried up? Because when defrosting, they do not flow, but retain a very concentrated and rich taste.

Nadyusha, you are doing the right thing. I also like these, "half-dried" with a little raw still I store these in the freezer

Sun-dried tomatoes (raw method) (Admin)

I also freeze dried ones. This is the second year already. I used to freeze (for many years) and slices and circles ... Now I like only dried ones. They take up less space, they don't give ice. And not knocking glass, but immediately ready-to-use product. You take it out of the bag and ... take a bite! Just cold, but not stone! I love. I ice whole cherries. And I will also make the whole fruits of "cream". Yes, more, more!
And I also really liked freezing the slightly dried "boats" of pepper last year. Only slightly wilted, even the color was not changed, and in packages. In winter, it's another matter! Although my usual ~ frozen raw ones were nearby, it was the dried ones that were the first to go. They are not solid, but conveniently right under the knife. Plastic.

[Nadyusha]

Nadyusha, you are doing the right thing. I also like these, "half-dried" with a little raw still I store these in the freezer

Sun-dried tomatoes (raw method) (Admin)

Admin, Tanyusha, I also like dried ones. Now, while taking a photo, I ate a couple of circles, it's very tasty
And whole, I freeze a lot, as I make pizza sauce from James Oliver, we love it very much. Well, all sorts of hodgepodge, tomato juice, where the recipe requires tomatoes in their own juice.
The freezer is super!



mamusi, I also ice dried peppers! And I'm going to do another eggplant!

The freezer is super!

We also bought a chest freezer!
Now I'll turn around!

making pizza sauce from James Oliver

Where can I see the recipe?)

We also bought a chest freezer!
Now I'll turn around!


Where can I see the recipe?)

It is very simple, but versatile for pasta and pizza.

1. Place a large nonstick skillet over the fire and add 4 tbsp. l. olive oil. Add the garlic and shake the pan a little. When the garlic starts to change color, add the basil and tomatoes. Using the back with a wooden spoon, mash the tomatoes in the puree.

2. Season the sauce with salt and pepper. Boil until thick, then remove the pan from heat. Rub the sauce through a coarse sieve into a bowl using a wooden spoon. Throw away the basil and garlic.
3. Pour the sauce back into the saucepan and bring to a boil. Reduce temperature and simmer for 5 minutes.

4. Transfer the sauce to a clean jar and refrigerate. There it can be stored for about a week.

I leave it "for food", and freeze the rest)

thanks for the hint! Very in the subject!

I also ice the tomatoes whole, as they are not so tasty in halves and circles. And in winter, I think ...
I also keep the dried ones in the freezer, but the children eat them without cooking)

It is very simple, but versatile for pasta and pizza.

I'll try today.

[fresh bread]

I liked freezing part fresh bread, I cut it as usual, into a bag and into the freezer. I also freeze the remaining pieces, crusts ... When I accumulate decently, I defrost this sobiruha overnight in the refrigerator or in a micron quickly. Then everything in a combiin and in a crumb. It turns out chit fresh bread, I I don't dry it... I pour this crumb into a box with a lid, and back into the freezer. The crumb, even if it freezes in a lump, easily crumbles with a little effort, and you can take the right amount for any purpose. Instead of bread, I add bread crumbs to dishes (cutlets, sauces ...). Breading again - the crumb is ready! In some cases, I can replace semolina with crumbs.
I.e, ready-made bread crumbs in the freezer - it is convenient and can be stored for a long time... While in use, the pieces are already being collected to prepare a fresh portion of the crumb!

And we always grow a lot of tomatoes. Salty foods began to eat little. We came up with this option - we scroll it on a juicer, bring the juice to a boil, filter it through a sieve. We put it in plastic jars and in the freezer. I use this tomato everywhere instead of the purchased tomato paste. The rest of the liquid can be rolled up and drunk like juice.

[Anyutok]

Anyutok, I don't even bring it to a boil. I immediately pour it into molds and put it in the freezer. Why boil? Anyway, then I add either to the first or to the stew, where there will be heat treatment.

I only once tried freezing juice, not even juice but tomato juice. But I didn't like the frozen one, I didn't. It's easier for me to pour juice and fruit drink into jars. Yes, and those volumes that I close the juice and fruit drink cannot be placed in any freezer. But I freeze the tomatoes. I always freeze the sliced ​​halves. And today I read the last pages in this topic, about freezing whole tomatoes and decided to try freezing fine cream and cherries. There is a whole bowl of tomato, I didn't know what to do with them, today I chose a trifle, packaged it in 2 bags and threw it into the chest. I'll do it in the winter. I liked the recipe for Nadia Zh uravlik's sauce, just not to lose it before winter.

And today I read the last pages in this topic, about freezing whole tomatoes and decided to try freezing fine cream and cherries.

Nelechka, I always freeze it like that and I don’t even fool my head with this question .. two minutes on the table and the peel miraculously peels off the frozen tomatoes, another minute and everything is already cut, cut, wonderfully simple.I cut the frozen ones into slices and put them into pizza.

two minutes on the table and the skin peels off the frozen tomatoes wonderfully,

I put whole frozen tomatoes in a cup and fill it with warm water - two minutes, and you can peel and chop.

[Tina]

And today I was packing my soup dressing, which I cut and put in silicone molds a couple of days ago.
This is my soup preparation before freezing

I showed this photo to the girls in the Gazebo and after that I received several letters in a personal message, asking them to tell how I do it and how I use this dressing. In order not to answer each one separately, I will write here in the topic. Maybe someone else will use my experience, although many do this or a similar refueling.

I dice 1 kg of tomato, 1 kg of sweet red pepper, 1 kg of onion, chop on a Berner grater.
Rub 1 kg of carrots in a meat grinder through a drum grater. I cut the greens by hand.
I mix very carefully so that excess juice does not stand out and lay out tightly over silicone molds.

At first, she laid out in sandwich bags and rolled them tightly with sausage. But in winter, such packages are not very convenient for me to cut into pieces, so I switched to packing in molds. But the whole mass does not fit into the available forms, so I put some of the dressing in bags with a zipper. But I fill it with flat pancakes so that you can not cut it in winter, but you can simply break off the required amount.
When the vegetables in the molds freeze well, I release the frozen blank from the molds and pack it either in plastic containers or boxes. This year, the containers are all already occupied, for boxes, too, the space in the chest is already butt. For two days I went to the head of the head where to pack the soup dressing. Then I remembered my silicone basket. It turned out very compactly.


I packed it first in tight bags, then in a basket.
In winter I use one or a couple of frozen blanks in a dish. I use it in soup, borscht, and roast and in any other dish where vegetables are required. But the soup, for example, I cook as usual, with frying. And I throw this dressing just before turning off the dish, literally 5 minutes before turning it off. Then the taste and smell of summer vegetables remains unchanged. And the soup turns out like summer.

Tina, Tatyana, now I will try the whole tomatoes after freezing. This is how many years I have frozen tomato halves and cut into slices. And I did not think of the whole to try to freeze. But maybe there was simply not such an abundance of extra tomatoes, as this year. Yes, and she planted a new variety, W roundabout hares, and there are so many of them, and such tomatoes that they just ask to freeze them intact.

[nila]

nila, Nelya, thanks for the detailed description of the preparation of the soup dressing. I saw a photo in the Gazebo, I was very interested in this recipe, but hesitated to ask details.

Oh, you can beat me with slippers, but when making such blanks from peppers and tomatoes, I always feel sorry for a place for onions in the freezer, so I cook everything the same way, but I add fresh onions, because they are sold cheaply all year round. But this way I will fit more peppers and tomatoes in the freezer.

[Nataliya]

Nataliya, well, what is he ashamed of? I should have asked, look and I would have swayed earlier



Alevtina, well, why immediately with slippers? Nobody is going to throw sneakers around. As for the bow ... well, I don't know. It was a few years ago that onions we had in the winter almost at the price of the same tomato. This year, in the summer, onions are not cheap. But it's not even a matter of price, but a matter of convenience and speed. And it's not always winter hunting to run around the shops, and if it's also frosty. But I always have onions in reserve, we take a couple of nets, until spring. And all the same I do such a dressing, because it is so convenient for me.

I want to do another thing this year: freeze the zucchini in cubes separately, separately the eggplants and separately the lecho type - a mixture of carrots, onions, peppers, tomatoes. And in winter, make a stew. Previously, I only froze zucchini, but it was lazy then to rub the carrots, cut the onions, defrost the tomato. And then he threw everything into a slow cooker or a frying pan and you're done.You can beat with a blender, and the caviar will turn out. And you can add the mixture to the stew, the meat stew will turn out.

and zucchini will not be taken with water? eggplants - they are drier ... or I'm confusing. With eggplants - very tasty !!! Smell. Taste!!! And zucchini is not so for me .. Or they are just plain simple.

[Irriska1963]

Irriska1963, no, they shouldn't. They sell ready-made frozen mixtures with zucchini. You can first fry the zucchini, evaporate the water, and then add everything else.

separately freeze the zucchini in cubes, separately the eggplant and separately the lecho type

I close eggplant caviar and zucchini saute in jars, so it's more profitable and tastier - the finished product turns out, open and eat

And it takes up a lot of space in the freezer and still won't fit a lot.
I prefer the space in the freezer to be something more substantial, which needs to be preserved and will taste from it.

separately freeze the zucchini in cubes, separately the eggplant and separately the lecho type - a mixture of carrots, onions, peppers, tomatoes

I still freeze the zucchini separately with strips, separately the eggplants are also strips, Bulgarian pepper plates, I cut the tomatoes into cubes this year, which I froze in a blender and portioned puree, and right now I read and threw them whole. But they take up more space as a whole. In winter, I freeze both mashed soups and vegetable stew-sote, and even so I add to taste in various dishes. No matter how much pepper I freeze, there is always little, but a lot of tomato. And I also freeze chopped greens (dill and parsley), and this year they planted lemon balm and mint, they were also frozen with tea sprigs in winter.

Fresh eggplants frozen in dishes give me some unpleasant aftertaste, so I only ice baked ones.

we have very bad vegetables, alas. The courgettes turn gray. And I don't like raw eggplants. Fry - yummy, even in circles. At least how

I also freeze zucchini with straws, cubes and slices. But I also didn't really like the blue ones with raw cubes, it doesn't work out with raw frozen blue ones of that expected taste.Therefore, I freeze the blue ones a little grill, like bell peppers, I use them for caviar mainly in winter. And I cut a few slices raw, for frying with garlic. And I also want to freeze the blue ones according to this recipe. I wrote out from some magazine, tips for freezing.

Freezing eggplants for the winter
Eggplant 1kg
Salt 1 tsp
Fresh fillet basil 60 gr
Garlic 1 head
Rast. oil 200 ml
Leaf celery 60 gr (I like cilantro better)
Dill 60 gr
Chili pepper 1/2 pc
Eggplants are cut into discs, strips or tongues.
Fry in a pan on both sides in a rast. oil. You can salt it during frying or after.
Wash the greens and chop them together with the garlic. add chopped pepper. If you don't need a pungent taste, then chili peppers can be replaced with bell peppers.
Stir in herbs, garlic and pepper. The eggplants have already cooled down at this time. Shuffle the cooled eggplants with herbs and put them in the konyineri.
Send containers to the freezer.

If only I could buy more blue ones, otherwise it can be seen with this heat all summer, there is absolutely no blue harvest.
And I only freeze greens with dill and basil. Parsley once read the advice that it is better to dry it, and I do it. Parsley, cilantro for drying, and I make ice cubes with dill.

I only ice baked

Sveta, can you give more details? How to bake? Where? In the oven? With or without skin?

Girls, share, who freezes cauliflower like? Raw or do you need to prepare it somehow? Ten heads of cabbage have grown with me, need to be attached, probably will take up a lot of space?

There is a whole bowl of tomato, I didn't know what to do with them, today I chose a trifle, packaged it in 2 bags and threw it into the chest. I'll do it in the winter.

Why wait for winter? Try it now. And it will be clear whether it is still necessary to freeze. I definitely need it!
Yesterday I took out 2 frozen tomato balls (I cooked borscht), I could have blended fresh ones, but it was interesting ...
In short, I poured boiling water over them into a bowl.
Three minutes have passed, maybe less, the water has drained, the skin has already burst and has separated itself in shreds! Tomatoes are NOT a stone anymore. Further ~ a matter of technology ~ you can shred it on the board with a large knife, or you can blender it. And in borscht (sauce and so on ...)
Smell like fresh.

[Marusya]

Marusya, bake eggplants in the oven. Or in another way convenient for you, as you are doing now, for caviar. Beforehand, you can grease the rast. butter and prick with a fork. But I don't always do that. Better to bake under the grill, you can in a micr. I bake in the electric oven Miracle. Then they need to be peeled off, and this is easier to do if you put them in salt water, or in a bag, or simply cover them hermetically. They cool down in my Miracle under the lid. Then the skin is easily removed. You chop the pulp with a knife and pack it tightly, I pack it in bags with zipper.
Ta4 the same and sl. peppers can be baked and frozen.



mamusi,
Rita, thanks for the advice! But I don't need to try frozen tomatoes now. I have a great idea of ​​their taste and how to use them in winter. I still have enough fresh tomatoes in the garden for cooking, and for eating. It's just that I'm used to always freezing the already cut tomatoes, but somehow I didn't think of the whole ones. And this has harvested, but I don't want to do anything with them, and in the freezer I have already frozen enough halves. But for the outbuilding, I chose all the small change from the bowl and threw it into the freezer, although it was a pity for the place. It turned out more than 2 kg, two good bags.
And I take off the skin just like that from fresh tomatoes. I cut the crown of the head with a little leg, pour it in boiling water for a couple of minutes, remove the skin and grind it.

[Marusya]

Marusya, here Nelya already told everything. I also bake the Miracle in the stove, then remove the skin from the cooled ones and ice them whole. Then in winter I still pass it through a meat grinder along with tomatoes and pepper.
It seems like I've already shown my set of vegetables for freezing.
Nelya, you can try to make blue semi-finished products in cans, I have a recipe in my profile.

[like]

I still have enough fresh tomatoes in the garden for cooking, and for eating.

Yes, me too. But yesterday the rain beat! I didn't want to go to the garden. And took it out of the freezer.
I beg your pardon, and there was no lecture in my thoughts! It’s just that I realized that you haven’t tried the whole thing, so I expressed the idea. Try it right now.
I think not everyone tried to morlze entirely.
As for the skin: in the summer I never take it off, at all. I use the whole tomato. Me so like.
In winter, I pour boiling water NOT FOR THE PURPOSE to remove the skin, but for the purpose of FAST shock defrosting (the skin is already in fact, as a bonus, well, it was removed)))

[Nelya]

Nelya, svettathank you girls!
Where do you use them later?

I pass through a meat grinder along with tomatoes and peppers.

And where to add all this? Forgive me if I ask stupid questions I have never frozen eggplants, and I have a freezer for the first year

[Marusya]

Marusya, Yes, just like that and eat !!!



I take out the blank, thaw it. Sprinkle with olive oil (if you want to add onion) And off you go! Ready dish!

[Marusya]

Marusya, now I'll draw up a recipe.