Freezing vegetables is a good alternative to keep these foods longer and retain their nutrients. When well frozen, vegetables last an average of 6 months and spices such as garlic and onions last 1 month.
Freezing vegetables is useful for enjoying seasonal leftovers or vegetables, as well as for facilitating salads and quick meals. Examples of frozen vegetables include carrots, broccoli, beetroot and peppers.
- The type of freezing is specific to each vegetable.
- As some should be frozen raw.
- While others should be cooked or bleached.
- Similarly.
- After thawing.
- Some vegetables can only be used cooked or sautéed.
For example, the following table shows how to prepare certain vegetables for freezing and how they can be used after thawing.
Sautéed salads, soups or meat stews
To freeze vegetables you need:
If the vegetable has a damaged part, it is important to remove it before freezing it.
After preparing the vegetables, it is necessary to scald them and then give them a thermal shock so that they do not spoil and so that the color and nutrients are preserved during the freezing time. This procedure is also called bleaching and for this you must:
Freezing vegetables with excess water will give them a smoother texture after thawing.
Vegetables can be packaged in freezer bags or in a plastic or glass container with lid. At this point, the following precautions should be taken:
Frozen vegetables accumulate water and are no longer as crispy as when they are fresh, so ideally they are used in cooked or baked preparations.
Another way to freeze the herbs is to put them in the form of ice and fill them with water or oil, removing the cubes as needed. See also how to freeze the fruit pulp.
Vegetables should be defrosted before use and the best way to defrost them is to refrigerate them the day before use. If you want to defrost faster, put the vegetable bag in cold water.
Seasonings can be added in the form of leaves, such as basil and parsley, crushing while they are still frozen, pressing the bag where they have been stored. They can also be added directly to water preparations, such as soups and beans, but onions and garlic, for example, should be thawed before use.
See more tips in the video below: