Freezing life hack: how not to kill the nutrients in vegetables

Canning, pickling, and fermenting are what almost every housewife is doing nowadays, trying to make as many preparations for the winter as possible. All vegetable salads and sauces are extremely tasty, but sometimes you want to feel the fresh taste of your favorite beets or cabbage in a soup. And for this purpose, you can freeze them.

The FoodOboz editorial team will tell you how to properly prepare and blanch vegetables before freezing, based on the advice of Victoria Stelmakh, founder of the group "Prykorm. Its tricks. New Ideas, Fresh Look".

Eggplant

1. First, wash and cut off the back of the vegetable.
2. Blanch for about 4 minutes.
3. If you plan to freeze the eggplant in rings or tongues, it is better to bake it first, followed by dry freezing, then put it in a ziplock bag and put it in the freezer.
4. If you plan to freeze it in cubes, you can simply pour lemon juice over it, put it in a ziplock bag, and put it in the freezer.

Pumpkin

1. Wash and cut the vegetable into random pieces.
2. Dry freeze, then blanch the vegetable until soft.

Zucchini

1. Wash and cut the vegetable into random pieces (cubes, rings, tongues).
2. Then blanch the zucchini for 3 minutes.

Beets

• First, wash and sort the vegetables by size.
• Next, cut off the tops, leaving the taproot.
• The next step is blanching: small beets for 25-30 minutes, and medium beets for 45-50 minutes.
• At this stage, cool and peel the beets, and remove the stem and taproot.
• Cut into slices or cubes.
• The final step is dry freezing, putting them in bags and freezing.

Brussels sprouts

• First, remove the outer leaves and cut the stems.

• Then blanch: small cabbage - 3 minutes, medium - 4 minutes, large - 5 minutes.
• Put it on a towel.
• Dry freeze, put in ziplock bags, and freeze.