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

[Galina]

Galina, do not freeze the eggplants raw - the muck is bitter. Either dry, or simmer / blanch. Checked personally, I love eggplants, but I threw everything raw. Now only processed ice cream.

[Nathalte]

Nathalteoh, how interesting, thanks for the warning. Blanch it in boiling water for a couple of minutes and refrigerate, I understand correctly?

Me, too, raw ice cream blue tastes awful, I only ice cream baked. I have in my profile a recipe for semi-finished products for caviar, take a look.

[svetta]

svetta, Thank you.
In my opinion, this is too confusing, the maximum for which I am ready is to chop into pieces, slightly boil, dry and freeze. The water should probably be salted and acidified (sour broth strengthens vegetables).

[Galina]

GalinaYes, you can, any heat treatment is needed first.

I liked the eggplant in this design, in the dryer

Dried eggplant pieces, in dry marinade (Admin)

It tasted great, and you can add them to different dishes when cooking.
Stewed veal with dried eggplant here

[Crown]

Crown, eggplants "blanched" in the microwave. I put the whole ones on a plate, put the time yourself, it depends on the micra, on the size and number of eggplants. Then she took out, cleaned, and sometimes did not clean, and cut into cubes. I didn't like freezing with circles. I used cubes in stews, borscht, vegetable soups.

I understand everything with eggplants, but I have neither a dryer nor a microwave oven and is not yet in my plans, so I will blanch in boiling water.
Do peppers have any secret characteristics? I want to freeze both finely chopped stews and whole ones for stuffing, gutting the insides and inserting one into the other, will they not tear each other apart, like frozen water to a jar?
Who freezed hot peppers, do they retain their structure and pungency?

We adore eggplants, but only fresh. as soon as it didn't freeze, one result - in a bucket, well, my ice creams don't like it and that's it, so that I left this venture with freezing alone.
I always freeze peppers, peeled and put them in each other, nothing breaks, they are perfectly stored until spring, I haven't tried it longer, because we eat it. When cooking, I stuff the peppers with minced meat, without defrosting.
Sharp did not try to freeze it would be interesting to know the result if someone froze.

Freeze hot pepper. Does not lose its qualities. Lies in the freezer for the second year.

And I constantly freeze hot peppers, about 3 kg per season, as we love it very much. Even after defrosting, it does not lose its shape. I always choose fresh and firm for freezing.
This is what frozen looks like

[The pungency will remain, and the structure will be broken]

Who freezed hot peppers, do they retain their structure and pungency?

Sweet pepper for the freezer (Admin)

Sweet pepper for stuffing to bookmark in the freezer (Admin)

The pungency will remain, and the structure will be broken if you defrost it

I make hot peppers like this:

Salted chili peppers (paste) (Admin)

Hot chili pepper, dried in the oven, in fragrant oil (Admin)

Fillet of hot red pepper marinated (Admin)

Bitter pepper in olive oil (Admin)

Pickled bitter pepper (Admin)

Canned bitter pepper. (Admin)

Hot peppers in pickle, fermented (Admin)

Red chili jam (Admin)

Chili pepper jam with Antonovka (Admin)

[Nadia]

Nadia, looks great, you will also need to try freezing.



Tanechka, so I'll take a walk, otherwise we have to buy a good pepper with a net, I usually make hot seasoning out of half, and I don't know where to attach half. Somehow I dried the leftovers, so I distributed everything, because we have no problems with dry paprika, we constantly bring it from Hungary. Thank you Tanyusha for such a beautiful ribbon

[Tatyana]

Tatyana , I wash it, dry it and put it in a freezer bag. Perfectly cut frozen.



Delicious peppers, dried in oil and jam from Tanya Admin: rose: I make jam even in winter from frozen.

[Hope]

Hope, I will also try, but what kind of jam, there are two of them

[Tatyana]

Tatyana, this
Red chili jam
our beloved, thank you Tanechka
Red chili jam # 107

[Nadyusha]

Perfectly cut frozen

Nadyusha, and I mean that defrosting peppers is undesirable - just as ice cream is and use

our beloved, thank you Tanechka

To your health!

Beet leaves
Wash, dry, cut out the central vein and cut into tip
We liked the pies with beetroot leaves and cheese

[Kate]

Kate, your beet leaves should be attributed to the topic Harvesting beet leaves in the freezer , you have good advice

[Admin]

Admin, should I ask someone to carry it?

[Kate]

Admin, do I need to ask someone to carry it?

If only me, I'm the moderator here

Kate, you have already given fresh pictures in the subject, this will be enough

[Tatyana]

Tatyana, oh, I'm sorry, I didn't see that you are a moderator here
Yes, I posted fresh photos in that topic, but I just cut it

Yes, okay, but what is there ... it happens

They asked about blanching eggplant in a personal. I will answer here. I did so, soap eggplants, cut off the tail and specks, if any. And she put the whole pieces in the micra right on the plate from the micra. And about 3-5 minutes at the maximum. It all depends on the power of the micra, I have 800 and on the number of eggplants pushed in. It also depends on their size. I usually shoved to the maximum, as much as fit, and there weren't many small eggplants. Put them in one layer. In the process, you can stop the mikra and turn them on their other side. As soon as they changed the color of the peel, then everything can be taken out. I did not bring it to complete softness. The peel grabbed and that's enough. You can clean, you can not clean, as you like. But I only cut into cubes. In vegetable stew and soup, borscht. I didn't like freezing them in circles. And in general, I like many frozen vegetables only cut into small cubes. To make a vegetable stew out of them, but large pieces are not pleasant. I only make coarse peppers, in halves for further stuffing and tomatoes I make a little circles for pizza. The rest is either rub or small cubes.

This year a gorgeous harvest of hawthorn.

The berry is tasty and healthy, and very large (for comparison, cherry is nearby).

Dried berries and liqueur remained from last year, and three buckets are on the balcony and something needs to be done with them. So my auger juicer came to my aid.

The result was very pleasing - a thick sweetish puree, which was still frozen in the glass of the juicer.

More like agar marmalade in consistency. I didn't add sugar, because it will go to storage in the freezer.

[knob]

knob, I have a hawthorn every year, and a large one too. It is interesting to pass through a screw juicer and freeze. And then what to do about it?

Svetta, and then eat, devour and eat good, as they wrote in another topic.
Add sugar and boil - a quick, tasty and healthy type of jam or jam.

[Oksana]

Oksana, well, I don't really want the jam, we try to use sugar to a minimum. I thought it was suddenly more interesting.

I also have a large hawthorn! But there are soooo bones !! Or is the whole thing in the juicer?

Or is the whole thing in the juicer?

Exactly! Auger juicers separate well the bones-cake with a separate stream

[brook]

Exactly! The screw juicers separate well the bones-cake brook

Tanya, I honestly don’t understand how the hawthorn will go to the auger squeezer. It's not juicy like tomatoes, and the bones are hard. I had the experience to twist the viburnum, I almost ditched the squeezer.

[Sveta]

I had the experience to twist the viburnum, I almost ditched the squeezer

Sveta, I have not tried, just theoretically and saw on the Internet. And so, I'm more inclined to believe you, your bones

Girls, it is better to dry the hawthorn, and then cook decoctions from it, it's like with rosehip. Do not squeeze the juice out of it.

[Sveta]

Sveta, I have not tried, just theoretically and saw on the Internet. And so, I'm more inclined to believe you, your bones

Of course, I invented everything, and posted a photo for fun.

Girls, it is better to dry the hawthorn, and then cook decoctions from it, it's like with wild rose. Do not squeeze the juice out of it.

Nadya, the juice wouldn't work there. Puree, which very quickly turned into a marmalade-like mass and was perfectly cut into thin plates.

Do not squeeze the juice out of it.

Several years ago I made hawthorn jam (there is a recipe somewhere).
I first boiled the hawthorn, and then rubbed it through a Kenwood sieve. In general, I suffered and remembered all the devils - solid bones are sharp, which still need to be managed to wipe
I don't experiment anymore, and I don't see the hawthorn at close range on the market, I pass it by

Hawthorn can only be dried, and brewed tea, for more it is not suitable

Girls, help! Even my memory was completely knocked out
I forgot how I froze cauliflower. Blanch it or not? Well, it's clear what to disassemble into inflorescences. And then how?

[Nelya]

NelyaI would blanch.

And then how?

Blanch further

Blanching for a couple, or dipping in boiling water for a couple of minutes?

[Nelya]

Nelya, I blanched in boiling water. I tried it on a leg - if a toothpick enters with a slight effort, then it is ready. I immediately took it out into cold water to stop the cooking process.

I wouldn't twist the hawthorn in a juicer. Puree from it is made easily and quickly. Boil in a microwaves, smash a little with an immersion blender, rub through a sieve. And that's all. And delicious marshmallow. No sugar needed
But I can't get dried. It turns brown, becomes very unsightly in appearance and, I throw it away.

[Lind @]

Lind @, if hawthorn is dried in a dryer or in the sun, it turns brown. Does not lose properties. Why throw it out?
If you dry it in the shade and not in the heat, then it will remain red. I already went through this.

wipe through a sieve. And that's all.

It's not so easy - rub it through a sieve The sieve is clogged with bones and you need to constantly clean it

And just do, and hawthorn jam and jam for an amateur to taste

[svetta]

Hmm. Maybe I don't wipe it like that, but I somehow get it easily. A regular sieve and a large spoon. And yes, not everyone likes the taste. That's why it goes to the marshmallow. In this form, it is quickly swept away.
svetta, to dry in the shade, alas, the hawthorn ripens late. Often I collect already in the snow. You can't dry the apartment. Thought it was brown = spoiled. I will consider. Thank you

Mint for water and drinks, freezing enhances the aroma and flavor of fresh mint.

[Ilona]

Ilona, there is. Freshness is enhanced by something like mint

I then add vegetables to the freezer (in between fruits) and compared two ways to prepare eggplants - cut into cubes and blanch in salted acidified water or cut into halves and heat them on the grill. I liked the second method more, less fuss and vegetables are more compact in storage. I will dwell on it in more detail, suddenly someone will come in handy (the grill can easily replace the oven): for beautiful ripe fruits, preferably even (curves - cut / blanch), I cut off the tail, cut it in half, make one or two fractional cuts in the pulp, not reaching the skin, and put it on the grill grate for 15 (hot) - 20 minutes (cold) with the cut up.In my Grill Travola there is little space and I heat up very thick eggplants for the last 10 minutes with the lid open.
I don't grease the vegetables with anything either before or after, I let the halves cool completely on a platter, then I tamp them tightly into bags and into the freezer, since they become soft and take any shape.

[Crown]

Crown, and I bake them right away - there is not enough space and immediately ready

[Crown]

Crown, and I bake them right away - there is not enough space and immediately ready

In the shape of?
Simply on the grill, they are slightly dried-dehydrated, which is good for freezing.