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

My cabbage did not lie in the freezer for a long time, maybe that's why, or maybe it depends on the type of cabbage?

I also had a shop cabbage. We must repeat the experiment!

I will allow myself my humble experience and the experience of my friends. I do not pretend to be true. A freezer as a separate unit is needed only for specific tasks.
1. Procurement of a large amount of meat at a time, for example, we bought a pig for two with a neighbor. Who does not know - I report - this is a task! Even a neighbor's, and my friend's, where three of us rush at her, cannot quickly overwork. It takes me two days. This is despite the fact that in my house I have devices inaccessible for apartment use - an autoclave, a smokehouse, a cellar, etc. The freezer is indispensable here. It also cools faster, there is more power, and there is volume.
2. Harvesting fish. The same is all.
3. Seasonal freezing of vegetables - quickly, in large quantities.

After processing meat / fish / vegetables, the freezer, and I don't have it in my house, on purpose, I turn it off. What should be transferred in a frozen state to the freezer of the main refrigerator is very large, but now all refrigerators, which are two meters tall, have large freezers. For other tasks, I do not see any use, unless in summer to quickly cool the bottles. And buying not a cheap thing that eats electricity unlike a refrigerator to freeze a couple of kilograms of something bought on the market - fi, it is better to have a modern refrigerator with the necessary options. The truth is it's all worth it now ... as it were, softer ...

And I also want to freeze green onions for filling onion and egg pies. but they say green onions are bad in freezing, so I thought about it!

I also ice the lemon. I squeeze the juice, pour it into ice molds and into the freezer. It is very convenient for tea and coffee and for fish. I also ice what is left of the lemon (peel). it can be added to compote, grated zest for baking, etc.

I always have a lemon in the freezer entirely, it wears out over time)))) I take out a whole frozen one and directly on a fine grater into tea, jelly or into a prepared dish. Rub it as much as I need and throw the lemon back. Very economical and always available.
Special thanks for the garlic! And then I, as lightly salted to do at the beginning of summer, so garlic, as according to the law of meanness at home, does not work, or dried up. I went and threw a couple of heads right now!))))

So I have the same story with garlic! Salt, but it is not! : girl_haha: now always in the freezer. in winter, you can carrots with garlic or beets!

And I also want to freeze green onions for filling onion and egg pies. but they say green onions are bad in freezing, so I thought about it!

Why are you thinking? Normally, the onion behaves in freeze, and in pies with an egg it is excellent and in okroshka the very thing. I have already used mine this year.
Only it must be folded into a tight container, otherwise at first there is a strong onion smell in the freezer, if not in an airtight vessel.

Thank you! Then I'll try this year! I love green onion and egg pies

Yes, but they wrote that he turns into a rag. Although ... I will still extinguish it

It turns into a rag if it stands a little. My mom froze and even added a pinch of chopped portions to the salad, in portions. The view is normal, considering that during the season you do not have time to eat it, and in winter it costs a mule. The filling for the pie seems appropriate to me.I still keep some of the jams in the containers in the freezer!

All! I will definitely do it! Thank you!

I confirm. In the spring, a green onion from the freezer into okroshechka, mmmm, delicious.

you need to think about the packaging. something plump you need

And freeze it in a chopped state?

[Marina]

Marina, the onion must be washed, dried (I scroll it in the carousel) and cut.

And in what form do you freeze the garlic? I always believed that this particular product was not for freezing, somehow I spoiled the cabbage with garlic on the balcony - it became such an unpleasant aftertaste precisely because of the garlic

I just disassemble the garlic into cloves, I don’t peel it in a bag or jar or in the freezer. and then into the salad through a grater, into the soup - I throw a clove, etc.

And in what form do you freeze the garlic?

in finely ground - I'm on and with salt = delicious

I was making pancakes with cherries the other day, and such thoughts began to overwhelm me again.
Which is better, frozen cherries (pitted) or rolled cherries in their own juice? In terms of the quality of the cherries in the end, not labor costs and the like.
Who had the opportunity to compare these two methods, please unsubscribe

I can compare, because I constantly make concentrated compotes for every day.
And then, depending on what and with what to compare and in what cases. If for pies, syrups, jams - fresh cherries from the freezer are much better. You can even add or stuff meat with it during stewing.
The cherry from the compote is already boiled, tasteless and does not keep its shape and the color is not bright. It depends on what purpose to use.

I need cherries for dumplings, pancakes and pies.
I roll pitted cherries in jars in their own juice. But it turns out to be overcooked, I don't like it.
I tried to sterilize the jars of cherries in less time so that there was no overcooking, but they shot me. I felt so sorry, it took a lot of time, food and everything in the trash, and was left without harvesting cherries.

Girls, maybe someone does not know, pine nuts are best bought in a vacuum package and kept in the freezer. Nuts do not lose their taste for a long time, do not pick up odors. It was my uncle who traded in nuts, taught me)) And everything is really so.
In general, I try to fold everything so that the bag is flat. Well, if necessary, I sign something that is difficult to recognize in the future: minced fish without additives or minced cutlet ready-made.

I need cherries for dumplings, pancakes and pies.

That's just for dumplings and cherries from the freezer will go. Defrost, remove the bones, crush, a little sugar, strain the juice - and the filling is ready

[Admin]

That's just for dumplings and cherries from the freezer will go. Defrost, remove the bones, crush a little sugar, drain the juice - and the filling is ready

Admin, Tatyana, and I, on the contrary, ice it after taking out the bones. I thought that then I would not pull them out. Share your experience when it is easier to knock out kostomakhi? Before or after freezing?

Girls, maybe someone does not know, pine nuts are best bought in a vacuum package and kept in the freezer.

I always buy by weight, you can see and smell
And just in general, I store nuts, prunes, dried apricots and some other dried fruits (if they are wet) in flat bags in the freezer, like Tatiana

[Admin]

Admin, Tatyana, and I, on the contrary, ice it after taking out the bones. I thought that I would never pull them out later. Share your experience when it is easier to knock out kostomakhi? Before or after freezing?

For me, after freezing, since the consumption of cherries is small here, and it does not cut out during storage

After freezing it is certainly better! But I myself, for some reason, before freezing

And in jars in my own juice I make them for pies, but ALSO! business does not reach them. It's just that everything is eaten before the pies!

yet, girls, I did something else. there were remnants of pickled mushrooms, I washed them a little, and let them drain into the freezer. I add to borscht and pickle.did it for the first time. maybe someone has already frozen pickled mushrooms?

[OlgaYUB]

OlgaYUBI was freezing. I am periodically presented with pickled mushrooms. There is no way to refuse them, and the marinade is not at all to my taste, and the jars are large. I wash the mushrooms, use some of them, and freeze the rest.

and in pies you can?

and in pies you can?

Why not? If you like the taste of mushrooms.

Fuuuh, I read the entire forum thread, I spent two days first, thanks to everyone for the advice, it’s relevant for me, the other day they will bring a new side by side, there will be something to download now, and secondly I want to share, my daughter is a year old, and I do not have enough time for cooking, I found this way out, I buy tomatoes, peppers, onions, carrots, garlic, celery (not always), greens on the market, I process all this with a combine, completely without dividing, I only change the size of the grater the carrots are smaller, the pepper is larger, I put it in a cartoon, put the lavrushka there, and for 40 minutes I carcass, I do not pour oil, I stir it once in the middle. When cooled down, in the freezer in portioned sandwich bags. When cooking soup, stewing meat, towards the end I throw in just such a portion, it turns out GREAT! Chess is a word, indistinguishable from fresh frying, and a big plus, there is no oil in it! Recommend.

Dear girls! Give advice, please! I want to make stuffed mushrooms and send the already cooked ones to the freezer. Do you think this is possible? And which recipe is more suitable for this idea?

For a long time I was interested in one question - will the garlic still stand the freezer or not. Because here I read conflicting opinions.
For the experiment, I froze one large head of garlic, in which case - so that it was not a pity to throw it away.
I froze not a whole head, but divided it into teeth.
For two months this case lay in my freezer.
I took out the required number of cloves from the freezer, without defrosting, and crumbled into cooking. The result is great! Garlic from this batch was stored in my pantry, outwardly it has not changed, has not sprouted. But when slicing, it was clearly inferior to frozen.

[Taia]

What an interesting topic, I like freezing everything myself!
It will be necessary to study!
Taia, what about garlic is a very good idea, otherwise the torment begins by spring !!!!!

Taia, it's a very good idea about garlic, otherwise the torment begins by spring !!!!!

Exactly.
I have my own garlic, from the dacha. There is no way to save the harvest.
The main thing for myself is to disassemble the garlic into cloves and into a bag. And then, as needed, get the right amount. And without defrosting immediately use.
And further. I was afraid of the smell in the freezer, but it's okay

[Taia]

Taia, great, but I thought that it would ruin it, I take it into service!

and I froze the green onions!

I froze the green onions!

I ice and greens all the time .....

greens is understandable, but green onions, I just tried

Yes, I also like to freeze the green onion, only I pour it immediately without defrosting ...

Girls, freeze peeled garlic and NOT peeled. Liked no longer peeled. Why, I don't remember exactly, it was a long time ago. Maybe there is a smell in the freezer or some kind of smell when cooking. I won't say exactly. It's better to just divide into cloves, this is for me, definitely!

Girls, do you cut green onions before freezing? I constantly freeze greens, but I didn't think of freezing onions.

I cut

[mowgli]

mowgli, Thank you

I tried to freeze regular green onions and chives. With the latter, the result is definitely better.
And for the first time, I naively poured chopped onions into a container and simply put them in the freezer.
Oh ... oh-oh! The smell filled the whole chamber
Now I additionally wrap each container tightly in a bag.

Share that you have already started freezing?
I have frozen the strawberries. Sorrel froze, a bit, I don't know how it will behave. Zucchini is next in line.
I remembered, the pitted cherry has already begun, as it ripens in the country.
And you?

Green onions should be frozen. Hands do not reach. Dill is also time, it is somehow not enough now.

Share that you have already started freezing?
I have frozen the strawberries.

Nothing ... The strawberries have degenerated ... We collected a total of one basket in 2 weeks ... So we ate ...
There are no cherries, purchased - golden ...
Waiting for cherries ... If the rains do not pour out, there is a chance to get a cherry ... And if it rains for at least 3 days, then all the worms inside are eaten first at once ...