The main rules for freezing and storing food in the refrigerator and freezer
Freezing food is the best way to store it, so absolutely every housewife freezes vegetables, berries, and fruits for the winter, but not everyone knows how to do it correctly so that everything remains healthy. Very often, the products become unusable at the initial stage – as soon as they are washed, cut, and prepared incorrectly, and then stored for 2 years.
On his YouTube channel, Dr. Yevhen Komarovskyi shared useful tips on how to properly freeze and store food in the refrigerator and freezer to keep it healthy (to watch the video, scroll to the end).
The most important rules for freezing food:
How to freeze vegetables properly
- To preserve all the beneficial properties of vegetables, berries, and fruits, the temperature should be only -18 C and below.
- You should freeze food as soon as possible from the time you pick it, so it will be most useful.
- Foods in the refrigerator should not be tightly packed together to allow air circulation, and in the freezer, on the contrary, all foods should be very tightly packed so that there is no space.
- Food should be frozen in small portions and only in specially designed bags.
- Vegetables must be blanched before freezing – cut into pieces, then dipped in boiling water or steam for 30 seconds, then frozen and always indicate the date.
Komarovsky noted that the shelf life of berries, vegetables, and fruits depends on their size – the larger the product, the shorter the shelf life.
Evgeny Komarovsky
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