food packing 11 ways to freeze food Canning and pickling is one way to preserve vegetables and fruits and consume them in winter. Another way is to freeze them. But there are other things to do before freezing. If you have a garden where you grow fruits and vegetables, then your refrigerator is always full of these things and you are looking for a way to pack them.
How to freeze food, tips for freezing food
In addition to containers and cans, we also offer freezer papers, freezer tapes and foil.
People who buy fresh vegetables and fruits from farms and gardens also tend to keep these fresh foods fresh so that they are still fresh when eaten. Canning and pickling is one way to preserve food packing vegetables and fruits and consume them in winter.
Another way is to freeze them. But there are other things to do before freezing. Provide the right equipment and supplies, and to can, you must first kill the germs, which, of course, slightly destroys their nutritional value. Of course, you should know that frozen foods are not as healthy as canned foods.
The advantage of freezing over canning is that when you take it out of the freezer, it tastes more natural and has more food than canned foods. During the freezing process, the taste of the food changes slightly. Because the water inside fruits and vegetables turns to ice.
As the water inside them freezes, the volume of ice increases and some of the fruit cells burst. This means that the texture of fruits and vegetables is changed and crushed. Of course, there are ways you can give more quality to frozen fruits and vegetables. First of all, let’s talk about the tools you need to prepare them.
Method 1: A great thing about freezing fruits and vegetables is that you do not need special equipment. Freezer bags are suitable for dry freezing and this does not include juicy or pureed foods. Harder plastics and glass containers are also suitable for semi-liquid foods, jams and other snacks.
In addition to containers and cans, we also offer freezer papers, freezer tapes and foil. These supplies are needed for the packaging of some foods for long-term storage. By long term we mean more than 6 to 12 months. The longer you keep foods in the freezer, the lower their quality.
To prepare meals, you should wash all vegetables and fruits well, especially if you are not going to peel them. Then let them dry well. Some vegetables and fruits can be completely frozen, but some need to be peeled, peeled and chopped. Of course, this depends entirely on your personal taste.
Second method: Fruits and vegetables that are especially well frozen are: cherries and berries (strawberries, raspberries, blueberries, blueberries, cranberries, etc.), bananas, chili peppers, beans , Asparagus, tomatoes and corn.
Read more: Cause of refrigerator frost
Freezing food, methods of freezing food
All kinds of cherries and berries, bananas, etc. Fruits that are completely frozen very well
Method 3: Products that are best frozen or shredded are: bell food packing peppers, avocados, mangoes, pineapples, watermelons, peas, carrots, broccoli, cauliflower, stone fruits such as peaches, peaches and plums. , Apples, squash and squash.
Chop broccoli and cauliflower. Peel a squash, grate it and chop the green beans and asparagus. Peel a squash, grate it and squeeze the juice. Chop large leaves of spinach, beets and kale. Peel a squash, grate it and squeeze the juice.
Potatoes can also be frozen. But it is better to grate it first. Of course, the quality of frozen potatoes is not very good. Pumpkin is a vegetable with a high water content. You can crush or grate it.
Corn and bananas have a lot of flexibility to freeze. You can freeze the corn completely or peel the seeds and then freeze. It’s up to you.
You can also freeze bananas whole or peeled. If you peel and chop the banana, you can also take a few pieces in the morning and eat it with breakfast.
After peeling, chopping and garnishing fruits and vegetables, it is time for other stages of preparation.
Method 4: Most vegetables should be boiled before freezing. Soak the vegetables in boiling water and let them cook for a maximum of 3 to 4 minutes, then soak them in cold water so they do not overcook.
Why is this important? Remember that we do not want our vegetables or fruits to be crushed. This preserves their color and nutrients and kills the surface microorganisms that lead to spoilage.
Corn, tomatoes, onions, potatoes and squash do not need to be boiled. Fruits should not be boiled either.
You should not cook leafy vegetables. Of course, there is also the fact that a little roasting spinach helps to save space needed to freeze it.
You can even turn spinach into ice cubes and add it to your smoothies whenever you want.
Some foods can also be grilled and then frozen. Do this for plums, tomatoes and peppers.
Exhaust air inside the bag or chamber will keep it longer and not thaw.
How to store fruits and vegetables, ways to store vegetables and fruits
Exhaust air inside the bag or chamber will keep it longer and not thaw
Method 7: The second option is freezing with wet packaging or with food packing sugar extract. The recipe for the extract is the same as the one you prepare when canning. All the steps are the same as canning, except cooking. In fact, it is very easy to make.
Do not forget to freeze the jam. In the winter months, it is very good to be able to take the can of frozen jam that you made from fresh fruits in the summer out of the freezer and consume it. Jam is also a good way to preserve fruits.
You can even freeze mashed vegetables, baby food, soups, sauces and other snacks.
Method 8: It is better to write the date and contents of each package on it. Because after six months you may not remember what is inside each package or when it was frozen.
Freezer tapes are suitable for this purpose and stick well on the bag despite the low temperature and humidity. You can also tape around the cans so that air does not enter them and they do not thaw.
Wrapping bags and containers in foil and taping them also helps.
Zippered bags are also great for freezing. They are reasonably priced and easy to use.
Method 9: Bags and cans must be fully packed. Get as much air out of them as you can. One way to get the air out of them completely is to use a straw and suck the air inside them and close the hole quickly.
In the case of containers and cans, it is a little difficult to get air food packing out without the help of a vacuum cleaner. For long-term storage, it is better to use a vacuum device. Getting rid of excess air and sealing fruit and vegetable packages gives better results.