Do you not always have fresh products at home? Many fruits and vegetables can be frozen for later use. Just a reminder of the points you can pay attention to.
1. Freeze as soon as possible
Freeze only fresh, good quality products. Freeze them as quickly as possible at the lowest possible temperature.
2 Blanch vegetables before freezing
Do not freeze your vegetables after they are cooked. It is best to blanch them and then freeze them.
3. Freeze in portions
Divide the products you freeze into portions as much as possible. One large portion is difficult to divide into smaller portions once frozen. In addition, a product freezes faster in a small portion and you have less chance of ice crystals.
4. Freeze once
Do not refreeze products after you have already thawed them once.
5. Use suitable packaging
Keep everything in good packaging:freezer containers or bags are handy. Label everything with the name and date you frozen it. This way you know exactly how long something has been there.
6. Be careful if you use glass for freezing
You can also use glass jars or bottles for freezing. Be careful not to fill them to the brim. Liquids expand in the freezer, which can break the glass.
7. Slow defrost It is best to let most products thaw slowly at room temperature. An exception to this are vegetables:you can put them frozen in boiling water or stir fry in a hot pan.
