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

I'm afraid to jinx it, but the harvest of red plums seems to be expected. Girls, who freezes them? Or is it better to do something else with them?

I'm afraid to jinx it, but the harvest of red plums seems to be expected. Girls, who freezes them? Or is it better to do something else with them?

Rita, when we rented a house in the private sector, there was an unusually fruitful plum in the yard. I have never seen so many plums in my life. What I just did not do with them. And then I got tired and didn’t eat much .. In short, the last year I just froze them ALL. I filmed when they were divided into halves without porridge. That is, slightly unripe. I put trays for freezing in the freezer. Plum soap. Spread it on the outdoor table on a towel. Sitting in the yard on the street, she divided it into halves, took out the bone and immediately into the tray, and then into the freezer. Only the bottom filled the tray. Tray - plastic, from under the packaged frozen products. They also sell grapes in these. It worked very quickly. I will make the shelf with trays. The first was already frozen. Can be poured frozen together. Then, when they were half frozen, they poured them into bags. And you know it is tastier and better than you can imagine. I will never cook anything from them again - just freeze. I use them for compote (and as much as necessary), and ice cream, and meat, and sauce ... And what kind of plum marshmallow is the best! And marmalade! There is even a photo somewhere. The only but! After defrosting, plums are sour than fresh ones.

harvest of red plums

And what kind is this?

[Taia]

Taia, sorrel ice cream all the time - it behaves perfectly, only I pack it in two bags so that there is no direct access to frost, otherwise the whole taste will go away. Pitted cherries - all the time, but it's too early. Very tasty currants in bulk - both red and black. Strawberries rubbed with briquettes, only this year almost all of them were devoured by the children of crunchy Zucchini I ice-cream of three types - cubes for stew, slices to fry and grated with briquettes for pancakes. Tomatoes-cucumbers-peppers are also too early. I pack greens with "sausages" in a film. Only I haven’t frozen anything yet - next week we’ll eat up the rest of the frost - tady and I’ll probably start. But there is a renovation ahead, so I don’t know yet.

[Tumanchik]

TumanchikI also like freezing local flavored plums. I give them a whole box in a separate freezer. And now there are still many plums left.

but I didn't like the cucumbers, I'll do it purely for okroshka

Last year we had an over-harvest of Hungarian plum (it goes for prunes), it was worth a penny. I put it on a lot, but it turned out to be not enough. I didn't freeze it, I just thought - if I'm sluggish, then why freeze it.

Hungarian (she goes for prunes)

oh how I adore her !!! for such awesome dryness! Yes, dry it up! even it seems to me on the windowsill it is possible on the not sunny side

A little off this topic, but ... Here I was sluggish last year.

... when we rented a house in the private sector ...

Irisha, I have been dreaming about my home for so many years that I no longer even hope that the dream will come true. The former husband was against his house, the current one is also categorically against it. I don't want to shove against the peasant, but I want my own house. While I have two plots of land under the window on both sides of the two-story building, since the first floor One meter wide I planted nameless cream about 10 years ago - only this year a more or less decent harvest is pecking, before that it was only enough to cook fresh compote a couple of times))
Thanks for the advice, I just thought to freeze it in halves.And the halves do not soften into porridge afterwards, after defrosting?

[Taia]

And what kind is this?

Taia, and the variety is called "what friends gave it, no one remembers the name")) Nameless, but tasty And the cherry from the stone also grew under the window - medium-sized, but sweet, I also don't know what the variety is called. I also froze, but with bones, I did not like it, this year I will try to freeze without bones.

I just thought to freeze in halves. And the halves do not soften into porridge afterwards, after defrosting?

Necessarily soften when defrosting.
Therefore, we put it in a compote, or in a salad without defrosting. In Provencal salad, the slice will retain their shape, and in the compote they will cook as usual.

The former husband was against his house, the current one is also categorically against it. I don't want to shove against the peasant, but I want my own house.

and I did not know "private" life at all and I was indifferent to the land. and then life forced (my husband is a military man) to live for several years in an urban-type settlement (though they lived in an apartment, but the garden was large). and a few years ago, a house was rented right in the center of Minsk. Well, not a cottage (the third part of the house), but completely separate with a garden and a vegetable garden. I am so imbued with this hut. We brought her to such a wonderful state. And the kindergarten !!! And the vegetable garden !!! And she gave us full harvests for this. We lived for three years - children still ask to go there. But thank God, we finally got our own housing after 20 years of wandering around other people's houses, and we moved. But I still remember. The dacha immediately caught fire. But there is no possibility yet. And the husband raves about his home. But I want to say right away - there is nothing to do there without male hands (preferably more than one - I still have an adult eldest son). You can bend and start everything. There is no such thing that there is nothing to do.

So I don't want to, but my husband doesn't know

And the halves do not soften into porridge afterwards, after defrosting?

of course they will become soft. the degree of porridge depends on the ripeness of the plums. Hungarian will not be porridge at all. but if you cook them (compote, jam ...), then it will also be!

[Tumanchik]

TumanchikI also like freezing local flavored plums. I give them a whole box in a separate freezer. And now there are still many plums left.

very grateful fruit. so much can be cooked over the winter!

[Tumanchik]

Tumanchik, that's right. I have a favorite option
Jam "Fragrant" (in the oven) (Scarlett)

[Tumanchik]

Tumanchik, that's right. I have a favorite option
Jam "Fragrant" (in the oven) (Scarlett)

And I found a marshmallow
https://Mcooker-enn.tomathouse.com/in...n=com_smf&topic=223773.20

I also froze strawberries, like everything in a blender + a bit of sugar. powder and pour it into sachets (somehow I mistakenly bought packing bags of 1000 pcs 18x27, turned out to be sooooo convenient for blanks in the freezer - I put a bag with something in a rectangular ice cream box, froze, next, take out, it turns out rectangular pancakes, ,). Eh, I dream of a chest, I have 2 drawers in the freezer - you can't go around.

you will not roam.

That's for sure. I have two refrigerators with a decent volume of freezers, but still not enough ...

Sorrel froze, a bit, I don't know how it will behave.

You can freeze sorrel more. It behaves well in freezing, personally I like ice cream more than canned one.

I also froze this year, last summer, I liked the result in a bag so that I had enough borscht for a portion. I'll get more frost this year

Thank you girls. So I will still stock up on sorrel.

Three types of zucchini are frozen - cubed on a stew, fried in slices and grated with briquettes for pancakes.

Tell me, how do you use zucchini for pancakes?

last year, I froze two bags of grated zucchini for testing, you can use it for pancakes or zucchini cake. Defrost the zucchini a little so that they will continue to be plastic as usual.We liked it, I will freeze them more this year.

In my basement floor there is one large chest and a vertical freezer, and in the kitchen there are two refrigerators, that is, six more drawers. And it's not enough for me !. I can't imagine how you can live without them.

I hardly roll anything, everything is frozen, I have already tried a lot and made conclusions about what is going on with us and what is not.

I cook compotes in Shteba every other day, now almost every day. Fruit needs to be frozen a lot

[anyuska]

anyuska, I defrost it in a colander, the excess liquid itself drains. Then there eggs, grated garlic, salt-pepper-flour. Do not lay down a lot of flour - they will be rubber. You can not add garlic, but grind ready-made pancakes. You can fry large pancakes the size of a frying pan and collect according to the principle of a cake, smearing with mayonnaise with garlic and put slices of fresh tomatoes. In general - a matter of taste
And in the sorrel for freezing, I immediately add dill and pears - so that later not to mess around. Mix immediately in a bowl and pack in bags

And in the sorrel for freezing, I immediately add dill and pears - so that later not to mess around. Mix immediately in a bowl and pack in bags

I also added green onions

I'll have to try it with green onions, I have never done it!

[Natasha]

Natasha, I also never added - try it

Tan, actually last year I saw this in the program "All will be good." There they took sorrel, green onions and dill in whole twigs (well, as much as needed for a pot of borscht or cabbage soup) and packed this bunch in a bag and in the freezer. I tried it and liked it. In winter, at the end of cooking, I took out a bunch, cut it quickly and into a saucepan. I boiled it a little, added chopped eggs and voila, green borschik, like in summer. The only thing that can create inconvenience is that, probably, you can't pack such greens too tightly, and this is a precious place in the freezer. But on the other hand, there is less juice in the bag - I liked it better than the chopped greens, tightly pressed into the bag.

The only thing that can create inconvenience is that, probably, you can't pack such greens too tightly, and this is a precious place in the freezer.

Why not collapse? Very tight

Sorrel for the winter (Admin)



And in the same way, I tightly fold all the greens: celery leaves, parsley, Swiss chard and other greens. There are recipes in the CELLAR section

Tanya, I said this about the greens that we pack in a bundle, kiss. And the cut, of course, you can soften more tightly. (I correctly see that you have cut greens?)

What do you do with greens frozen in a bunch?
For green borscht, like Scarlett, I ice it all together: chopped sorrel, dill, parsley, put it in bags for "one soup". It takes up a little space, then I add the whole bag directly from the freezer.

Tanya, I said this about the greens that we pack in a bunch, kiss. And the cut, of course, you can soften more tightly. (I correctly see that you have cut greens?)

Yes, that's right - coarse greens Then, without defrosting, straight into a saucepan in a hot broth, the sorrel itself will quickly straighten out from the hot, let it boil and the soup is ready.

I also don’t freeze with a common bouquet - what does it give? Then it is more difficult to cope with it, not to put a bouquet in a pan, but to cut it ... it is easier to cut it before freezing, then there is less fuss and dirt. Or did I not understand something in this method?

And I spin the sorrel in a meat grinder or Thermomix and freeze it in trays (this is how spinach was sold earlier, that's what made me think), then I threw the briquette into the soup and the soup is ready, it takes less space

Girls, did anyone freeze chopped green onions? packed in two bags, tied, and then in a container with a lid. But the smell is still strong in the freezer.

I don't know, in my jars, it doesn't smell

[mowgli]

mowgli, Natalia, and what jars, plastic? And what are the covers?

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.

I freeze the garlic into slices, cut it with a knife ... The smell is very well preserved. Before frying minced meat or meat, throw a spoonful of the plates into the pan ..
It is possible and squeezed out through a garlic press-it is convenient to use minced meat.
I freeze sliced ​​tomatoes in slices - good for soup, vegetable casseroles, pizza ..
Strawberries in slices (egg cutter - it turns out from 1 berry 10 plates) - put well on the cake, in jelly. Do not cut the frozen strawberries evenly.
I also cut large cherries for jelly right away.

[mowgli]

mowgli, Natalia, and what jars, plastic? And what are the covers?

Natasha, I buy one-off as salads in markets are packed

Natasha, I buy one-time as salads in markets are packed

Thank you

[Lenusya]

Lenusya, Admin,
the frozen bunch is perfectly cut into strips of the desired size and immediately sent to the pan. So they showed me on TV, so I tried it. I liked it, it seemed that the greens cut before freezing and letting in (albeit a little) juice were not as tasty as whole frozen ones. One drawback - a lot of space is needed so as not to wrinkle the bags. Although, maybe you can crumple. We must try everything ourselves.

Yes, she will not have time to start up the juice, as it will be in the bag and in the freezer. Look, my bags are clean inside, they didn't have time to get dirty with juice
But the whole thing ... it's also necessary to cut the ice cream, it splashes, it sticks to your hands, the table is wet ... again, you need to grab a rag.I judge it by the frozen greens, you climb into the bag, and it sticks to your hands ...

Here, passions flared up ...

Girls, did anyone freeze chopped green onions? packed in two bags, tied, and then in a container with a lid. But the smell is still strong in the freezer.

For odorous products such as onions / garlic, you need to find good containers. Ideally, vacuum ones. Here's a plan. Their air is not pumped out, but simply press the lid and close the valve. Holds well. I bought several of these just for stocky products.


There are also just good containers that have a lid with a silicone edge, or with snaps. Tighter. And it's good to close every time. The package just won't hold. It's not tightly closed. Better on the contrary, first in a container, close tightly. Then you can go to the package.

Is the freezer temperature sufficient for storage? Know-frost or drip? Why am I asking. I once had a story. I froze the dill. In a drip freezer. The voltage in the house was low, the freezer could not get the required -15 - 18 * .... As a result, everything smelled of dill. Okay meat .. but apples ??? The husband still remembers this compote

[Mams]

Mams, Olga, thanks for the detailed answer. I have a usual freezer. The temperature in it is sufficient, I think, although I did not measure it. Freezes everything tightly. I'll try to put it in a container with latches. Apparently this is the only option. If I come across vacuum ones, I'll buy them. I didn't know why I needed them before.

Girls, did anyone freeze chopped green onions? packed in two bags, tied, and then in a container with a lid. But the smell is still strong in the freezer.

I was freezing. And separately in packages, and as a mixture with herbs, and as a sorrel set, the onions were homemade, from their own garden, they did not smell. The refrigerator was, today - almost antique, one of the first Stinols. Freezing bags finally firm ....from under the milk, the bags were washed very well, scalded with boiling water, dried and the greens were tightly packed there. And they signed the package, and wrote "dill, parsley", "dill, parsley, cilantro", "onion", "green borsch", "sorrel", "regan", etc.
I came up with a formula for myself - the main thing is to wash and dry the herbs very well, especially onions. Somehow I tried to drive it through a grinder, then I had such a thing as a bowl for a blender, it turned out mortality, but only with herbs, and the onion turned into mashed potatoes, I then adapted, dill, parsley and everything else on it, cut thick pieces also on it and for cooking the dog to freeze, and finely chop the onion with handles, and the sorrel also with handles.
Now the refrigerator is twice as big and cooler, but I hardly ice anything ..

Now the refrigerator is twice as big and cooler, but I hardly ice anything ..

It seems that again it is necessary to freeze, dry, and, in general, to harvest due to the unstable economic situation.

I froze 4 liter bags of mulberries, I will add them to the compote.

People often ask if eggplants can be frozen.
I advise you to bake the eggplants in the oven, peel, freeze the pulp in portions, and then, if necessary, cook according to this recipe.
I live in the south and this recipe is popular with us, I consider it "correct".

"Raw caviar" from eggplant (metel_007)

[Taia]

Taia, I also ice only baked eggplants for caviar and then put the peeled ones in bags with a fastener. Very comfortably.
But I also bake sweet pepper for caviar and other needs under the grill and then ice it.
I can share the recipe.
Grilled / frozen sweet peppers
Take juicy, fleshy, red pepper.
Cut each pepper in half, peel and fold tightly (cut to the bottom) on a baking sheet in one layer. Better to spread some foil.
If there is a grill in the oven, turn on the grill for 15-20 minutes.
If the oven is without a grill, turn it on to the maximum.
Keep until the film is swollen and blackened in places.
Remove charred peppers and cover tightly with foil or a lid. After 15-20 minutes, peel each half and cut as you wish (either into strips or cubes).
Put the chopped peppers in special briquettes for freezers (I have bags with a fastener). The liquid formed during baking and peeling of the pepper, do not drain, but mix with the pepper.
With 10 kg of sweet pepper, 5-6 briquettes of baked pepper are obtained.
In winter, use wherever sweet peppers are needed.
It is especially good if you also have baked and frozen eggplants. Then in winter you can quickly cook caviar without any problems.
There are last year's pictures, but this is not the best option for pepper. My husband was then in the hospital, and I lived near him. And the pepper at home disappeared, so she whipped up at night when she arrived on duty at work.

[nila]

nila, how interesting, and in what other dishes, besides caviar, do you put frozen baked peppers? Can I go to soups? What taste?