How to freeze vegetables?

To have vegetables at home all year round, it is best to buy them and freeze them when they are in season . The method of freezing is simple and fast . The ideal temperature for storing frozen foods is -18 ° C or below. So you freeze the vegetables.

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Eggplant freeze
Cut eggplants into 1/3 inch slices or cubes. Boil water in a gallon of 1/2 cup lemon juice. Drain and cool.

Freeze broccoli
Remove all insects that you have and soak it in a solution of 4 teaspoons of salt per liter of water for ½ hour. Cut the stems lengthwise so that the head or flower is no wider than 11/2 inches.

Freeze onions

Whole, finely chopped or green from 3 to 7 or until they are hot. Peel and wash. They can be frozen without cooking.

Freeze pepper

Roast the peppers for 6 to 8 minutes at 400 degrees F. Remove the burned skin under the cold water stream. Drain, remove heart and seeds. Leave them whole or chop them to taste.

Freeze cauliflower

Add 4 teaspoons of salt to 1 gallon of boiling water. Remove all insects that you have and soak it in a solution of 4 teaspoons of salt per liter of water for ½ hour.

Freeze potatoes

Peel or scrape potatoes and wash. To fry; Peel ripe potatoes and cut into strips. Rinse in cold water. Dry them and cool small amounts in oil at 200 ° C. This will take about 5 minutes or until they are soft but not brown. Drain, cool and pack.

Freeze carrots

Keep the carrots small. Cut big cubes, thin slices or strips.

Tips

Before freezing vegetables, you must scald or blanch them, that is, pour into boiling water and remove immediately.
Most vegetables can be frozen, the only ones that do not accept freezing are salads and cucumbers.