The question is very relevant in the conditions when we now store these gifts of nature in refrigerators.
First of all, it is worth remembering that you cannot freeze foods with a high water content.
This means that the procedure is contraindicated for potatoes, cucumbers, tomatoes, zucchini, eggplants, apples and pears.
In addition, before freezing, carefully sort out the fruits - those that have already begun to spoil, without unnecessary sentimentality, throw away.
You should select a board that is appropriate for the size of your freezer, as well as resealable bags for blast freezing.
If there is no such board, and the berries have to be frozen directly in bags, they need to be dried thoroughly, and only then “packed”.
As for vegetables, before freezing, we cut them into rings, cubes, and slices.
We remove excess moisture from them, lay them out on a board and “freeze” them for 5 hours in the freezer.
After the specified time, place the vegetables in bags.
In general, the most suitable for freezing are currants, raspberries, blueberries, cranberries, and sea buckthorn.
All this can then be used to make compote, fruit drink, or dessert.
Important: Before sealing the bag with berries, you need to release the air from it.
Frozen products can be stored for a year. The optimal temperature is minus 18 degrees.
