Freezing vegetables is useful to take advantage of leftovers or vegetables of the time, in addition to facilitating the preparation of salads and fast foods.
The good news is that today we will tell you the right way to freeze ten types of vegetables and keep their nutrients as newly purchased. You want to know more? Stay until the end and find out.
We Tell You The Right Way To Freeze 10 Types Of Vegetables
Freezing vegetables is a good alternative to store these foods for longer and maintain their nutrients. When they are properly frozen, vegetables last for an average of six months, and condiments such as garlic and onion, a month.
Food to Freeze:
Types of freezing and forms of consumption for each vegetable
The type of freezing is specific to each legume, since some need to be frozen raw, while others need to be cooked. In the same way, after thawing some vegetables can only be used cooked or refried.
How to prepare vegetable to freeze:
Buy vegetable of good quality and fresh.
Remove the inedible husks and wash the vegetable thoroughly.
Cut the vegetable the way you prefer to use them later, for example in cubes or slices.
How to Pack Vegetable to Freeze:
Vegetable: Can be packed in freezer bags or in a plastic or glass container with a lid. In this stage, it is necessary to take the following precautions:
Pack only the amount that will be used later, as the vegetable stick to each other during freezing.
Remove all air from the freezer bag and close tightly.
If they freeze in tanks, you should cover them well so that the smell of the vegetable does not pass to other foods in the freezer.
Frozen vegetable accumulate water and are no more crunchy when they are fresh, so it is best to use them in cooked or roasted preparations.
How to thaw vegetable to consume them
Vegetable: They should be defrosted before use, and the best way to do thawing is to put them in the refrigerator one day before use. If you want to make a quicker thawing, place the bag of vegetable in cold water.