Summer fruits and vegetables differ significantly from greenhouse ones not only in taste, but also in naturalness.. There are so many nitrates in the " Some of the vitamins are lost during heat treatment.; in addition, a lot of time and effort is spent on canning, therefore, for a modern housewife, this type of blanks has lost its relevance.

Frozen vegetables cannot compete with fresh ones, however, for the winter-spring period, such products are the main source of replenishing the body with vitamins, according to Pannochka, an online publication for girls and women from 14 to 35 years old.. net The industrial freezing method is considered the most effective method of preserving vitamins, but freezing at home will bring more benefits - if you follow a number of simple rules:.

• After washing, the berries must be thoroughly dried, otherwise the water that gets inside, turning into ice, will destroy the structure of the pulp, and remaining on the surface, will turn the products into a solid ice lump.

• You need to cut vegetables into cubes or circles before freezing, since it will be difficult to do this after defrosting.

• Pre-package products in small portions in order to avoid re-freezing in the future.

• Freezing of the product must occur as soon as possible. To do this, it is necessary to lay out the packaged products in the freezer in one row and only after 3-5 hours start laying the next row.. In modern freezers, a separate narrow drawer serves for such purposes, and new generation refrigerators have the function of rapid cooling in the zero chamber..

The container plays an important role: at low temperatures it should not become brittle and let air through.. For such purposes, a plastic bag or a plastic container that allows operation in frost is suitable..

Before freezing cooked food, be sure to cool it in the refrigerator..

Portion blanks for your favorite soup or vegetable stew will prevent excess warm air from entering the freezer - therefore, there will be less condensation and the temperature recovery time after opening the door will decrease. Remember: opening the refrigerator door for 20 seconds, you make it work in enhanced mode for another 3 minutes.

It is important to know that not all products “like” freezing.. Freezing opponents include radishes, turnips, mayonnaise and various sauces.. And it is difficult to cook something from some products after defrosting, as they are sour.. So, for example, apricots are not very suitable for compote, but in oatmeal they will take their rightful place, especially next to crushed nuts or maple syrup..

There are products that take up a lot of space when fresh, so a special approach is required for them..

For example, in the case of mushrooms, they are first boiled, then they are allowed to drain well, cooled in the refrigerator, and only after that they are placed in bags, removing air as much as possible.. For the fastest freezing, a bag of mushrooms should be shaped into a thin cake.

It is impossible to list all the details in one article, because refrigerators have different functions, products after defrosting are used in different ways, and people's tastes are different.. However, even using only the above basic rules, you can always provide yourself and your family with vitamins.!

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