How to prepare vegetables for the winter

We prepare vegetables for the winter: freezing

Frozen vegetables for the winter allows you to save in them almost all vitamins and trace elements. This is the quickest way that requires you toonly a large freezer. The following vegetables are best for freezing for the winter: sweet pepper, carrots, green peas, corn, cauliflower, asparagus beans, sorrel, eggplant. You can freeze small tomatoes, "cream", which have a small flesh and many seeds.

To freeze vegetables need to prepare. They are washed, dried and sliced. Peas and maize freeze the grains, the cauliflower is divided into inflorescences. Bulgarian pepper can be frozen completely, after having been cleaned of seeds, if you want to use it for stuffing.

Prepared vegetables put on pallets one layer at a distance from each other and place in the freezer. Freezing will take about 2 hours at a temperature of -20 degrees. Fill the frozen fruits in plastic bags and put them back in the freezer.

Please note that Defrosted vegetables can not be re-frozen: they lose useful properties and can deteriorate. Therefore, it is better to pack the vegetables in small portions: one serving per cooking. Frozen vegetables can be stored for 8-10 months.

We prepare vegetables for the winter: drying

Drying vegetables is not very popular, more often in this way harvested berries, fruits, mushrooms and greens. but Some vegetables, for example, tomatoes and carrots, can also be driedto add to the soup in the winter. Vegetables are washed, dried and cut (carrots can be grated on a large grater). Juicy vegetables must first be given a little drain.

The prepared vegetables are laid flat on a baking sheet lined with culinary parchment, and dried 10-12 hours in the oven at a constant temperature of 60-70 degrees. Dried vegetables should be stored in tightly closed paper or tissue bags or in tightly closed jars.

Dried tomatoes can be stored in oil. To do this, place the tomatoes in a clean sterilized jar with layers, pouring them with refined vegetable oil, close the jar with the sterilized lid and put it in a cool place. To prevent the tomatoes from deteriorating, they must be completely covered with oil.

We prepare vegetables for the winter: sour

For the winter you can sour cabbage, cucumber, pepper,eggplants, tomatoes. To begin with, a brine is prepared: boiled water is poured into the boiled water (10 liters of water, 1 kg of salt) and mixed until completely dissolved. The walls of the barrel for pickling should be rubbed with garlic, put cherry, black currant and horseradish on the bottom. This will help prevent mold formation.

Wash and cut the vegetables into a barrel, fill with brine and cover. Remove the barrel for storage in a room with a temperature of 18-20 degrees. In a couple of days, fermentation will begin and after 9-12days will end. Stored foods can last up to two years, subject to the appropriate conditions. During fermentation and storage, it is necessary to check whether there is foam on the surface and to remove it.

We prepare vegetables for the winter: conservation

Preserving is one of the most common ways to prepare vegetables for the winter. Although preserved in canned vegetablesvitamins and trace elements, it is so nice to eat in winter pickled cucumbers and tomatoes! There are different recipes for conservation, we recall only general principles.

For canning it is necessary to select ripe (but not overripe) vegetables, dense, without dents and damage. They are washed, if necessary cut and densely laid in sterilized cans. Together with vegetables, spices are often put. Then a hot brine or marinade is poured into the jars.

After this, it is desirable to re-sterilize the jars with preforms. Canned vegetables can be stored for up to three years, if, of course, they are correctly sterilized and hermetically sealed.