Home freezer - what can be stored in it and how to use it

I support previous speakers! The freezer is a thing !!!
We have been freezing in Atlanta for 5 years already. Everything is just wonderful: currants, yoshta, cherries, raspberries, strawberry puree; from vegetables: raw eggplant cubes and tongues, peas, peppers, asparagus. The only thing is: it seemed to me that pepper requires additional. packing - if it is filled in one bag, then very willingly it shares the smell. Or maybe these are hallucinations?

And I will also advise, perhaps not in the subject (do not be angry) dry the zucchini. I have no specials. dryers. I cut them into slices and put them on the lids of the saucepans. Thinly cut dries very quickly. And in winter I cook soups and stews. Zucchini are very similar to mushrooms. If you fill the soup with sour cream, then it is generally difficult to distinguish. I hope you will like it.

The only thing is: it seemed to me that pepper requires additional. packing - if it is filled in one bag, then very willingly it shares the smell. Or maybe these are hallucinations?

Exactly! I am also of the same opinion that pepper gives a smell, and my husband keeps telling me that I am picky with smells.
And thanks for the advice with zucchini, this year I will try.

We got a freezer last summer. They also thought about putting it on the loggia, but they did not dare. Ptom thought to constrain the kitchen and put it near the refrigerator, even the kitchen table was changed to a smaller one for the sake of such a case. In the meantime, we were thinking, the freezer was brought and we put it temporarily in the living room behind an open door, in a corner. There she did not bother anyone and did not interfere with anyone. In general, we changed the table, but the freezer remained standing in the living room. We decided that it was convenient and did not bother anyone there, and we rarely have any guests to spoil the interior. In general, they left her there. They took used ones from Italy (our guys carry used ones or with torn packaging (therefore discounted abroad) from European countries.
I'll tell you right away my first experience - the first year with a freezer. I liked the frozen fruits (so far all), I did NOT like frozen zucchini from vegetables, they stink in the preparation of grass and taste nothing. I froze a lot of pepper - I liked it, almost like fresh in ready-made dishes. In general, next year from vegetables I will freeze only peppers, green beans, peas, etc. Tomatoes are also so-so, not worth it. I also want to freeze pumpkins to try. But fruits and berries were always frozen, everything was delicious.
In general, a freezer is a very convenient thing in the house. Now I can put on a bunch of dumplings, dumplings in a couple of days, load it all into the freezer (I have a whole shukhlyad one filled with this), and always have a quick dinner or lunch on hand. Meat can now be loaded even a whole pig and not look back at the place.
In general, are you still without a freezer? Then we go to you!

Good evening!
At the expense of zucchini ?! Try to freeze as follows: cut the young zucchini into circles and freeze them like a whole zucchini. And when we defrost, we put it on a towel, soak the moisture well, roll it in flour, fry it on both sides, then traditionally take 2 garlic with mayonnaise in the middle. I guarantee how fresh it turns out, I have been using freezers for 17 years and always do it this way. When you freeze the zucchini in cubes and then put them in a vegetable stew then really NOT.

.... Tomatoes are also so-so, not worth it.

IMHO - worth it !!! I ice a lot of tomatoes, in halves, quarters, slices. In soups, meat, sauces, etc., etc.

and pepper - then the whole freezer smells like it

Good evening!
At the expense of zucchini ?! Try to freeze as follows: cut the young zucchini into circles and freeze them like a whole zucchini. And when we defrost, we put it on a towel, soak the moisture well, roll it in flour, fry it on both sides, then traditionally take 2 garlic with mayonnaise in the middle. I guarantee how fresh it turns out, I have been using freezers for 17 years and always do it this way. When you freeze the zucchini in cubes and then put them in a vegetable stew then really NOT.

Thanks for the advice! Let's try!

IMHO - worth it !!! I ice a lot of tomatoes, in halves, quarters, slices. In soups, meat, sauces, etc., etc.

and pepper - the whole freezer then smells like it

So it's a matter of taste. Well, I absolutely did not like the tomatoes from the freezer. And I don't smell like pepper in the freezer.

Of course, the pepper smells and you can't get away from it, but on the other hand, I always have fresh Bulgarian pepper for frying! In the fall, I take a bag of excellent large peppers, I select a whole thick-walled one for stuffing and ice, and the rest is chopped all in a row as for frying and until July, until fresh pepper appears, I use this! , so I made a small stuffed on DR, the smell was like when you cook in the summer: nyam: the guests liked it sooo much!
And I ice the tomatoes in circles, but this year I decided to peel off the skin before freezing, I don’t like to fish it later, but it’s very tasty and I put it in pilaf and in fish soups and on pizza

I freeze the tomatoes whole and in the skin. Then they are under cold water, thaw a little, and the skin slides off them at once! But you should not defrost the tomatoes, cut them into pieces and put them in a cooking pan.

I immediately cut the fleshy peppers into large pieces, freeze them in bags.
Then I put them in soups and other dishes directly from the freezer without defrosting - the pepper retains its taste, color and, most importantly, its shape.

Girls! Maybe I missed it ?! Has anyone frozen the Pumpkin and how?

The pumpkin never froze ... we don't like it very much, but my melon, peeled and cut into cubes, is very fond of me in winter with honey on top

Malaya loves pumpkin puree very much, there is no cellar, how can you save the pumpkin for the spring?

I think on a grater and in a container, and then immediately cook without defrosting and everything will work out

ttvttv, I froze the pumpkin, cut into cubes, from which I then cooked pumpkin porridge in a slow cooker without defrosting.

[ttvttv]

Two months ago, I began to introduce complementary foods to my child, and then the question arose of how to preserve the pumpkin until new non-nitrate vegetables, because it had already lain all winter and began to deteriorate a little. I decided to peel it from the thick peel, from the seeds, cut it into portions and into the freezer. When I cook the soup, take out a piece and throw it into the pan, everything works out great. Small just loves pumpkin soups.
So that ttvttv, you can safely freeze the pumpkin.

Girls! Thank you

my blanks in the freezer:

1 for borscht, sauces - tomatoes and peppers (I don’t remove the skins, laziness) crumbled into a saucepan, heated until the tomatoes were juiced, grinded with a blender, cooled, added chopped onions, carrots chopped on a coarse grater, you can also add herbs and parsley root , dill, stir. I liked it more than option number 6, especially since I don't like tomato paste.
2 fresh peppers in boats for stuffing
3 serum,
greens dill, onion, parsley
boiled mushrooms
raw berry jam with a minimum of sugar (for taste) - not in the photo, already over
jellied meat (also already eaten)
4 young beets with tops
5 also peppers, but pickled - I was too lazy to do it classically in jars, pickled in a large saucepan, put them in bags two days later, did not add marinade
6 also a set for borscht, leftovers (I liked option # 1 more) - tomatoes, peppers, onions, carrots, parsley. Before putting in the boiling broth, knead it slightly with a chop hammer right in the bag
7 carrots - grated on a coarse grater
8 beets - also grated

I do everything in portions - I took out and used the whole portion at once, it was not enough, I took two portions.
Packaging - disposable containers, packing bags, cling film.
What I form in bags, I tamp in an ordinary plastic container, so that it is like a brick in shape, it is more convenient to store it on a shelf later than shapeless bags.

[LyudmilaN]

LyudmilaN, excellent blanks. Thanks for showing
My streams are itching to freeze something. The new freezer is standing, waiting.

Olya, congratulations !!!! Freezer is a mess !!!!
I have already frozen 15 kg of strawberries, and after Trinity, the dill has grown already, I need to tear and freeze!

Today I also came off on dill, froze a bunch, and strawberries are expensive today, but I froze 5 two-liter bottles, my people love this

I froze 5 two-liter bottles

How do you get strawberries out of these bottles later? I just buy plastic glasses of 0.5 liters in them and freeze it, in winter I take out one and eat it right away, but it takes up a lot of space.
I have also frozen 3.5 kg of strawberries, dill. I cut the green onion and froze it in a bucket of mayonnaise without tamping it, so I freeze the onion for the first time.

How do you get strawberries out of these bottles later?

Take it out and cut it straight with the bottle as needed.

Take it out and cut it straight with the bottle as needed.

I take out the bottle and cut off as much as needed, wrap the rest of the bottle in a bag

You probably have special knives that cut frozen food? But I have so much strength to cut off a frozen piece, or is there some secret for cutting off?

yes, just a sharp knife, everything is cut normally

Today I froze dill in silicone muffin tins, beautiful

Lenok, in the sense of pushing the form and flooding it with water, or what?

You probably have special knives that cut frozen food? But I have so much strength to cut off a frozen piece, or is there some secret for cutting off?

There are such knives.

They are jagged like bread knives. Only bread knives have large teeth, while these have small ones. They are convenient for cutting frozen.

If it's interesting, I'll take a photo.

And bottled strawberries are ..... This is the only way to ice strawberries.

I just in containers of 300-500 ml, froze it, blended and a little sugar ..., and our strawberries are also not cheap, but what to do, in the winter then eat hotts ...

This year I will still freeze cucumbers for okroshka, I liked it. Mine didn't even understand in winter that they were not fresh, but ice cream

This year I will still freeze cucumbers for okroshka, I liked it. Mine didn't even understand in winter that they were not fresh, but ice cream

Leka, or more about cucumbers. to cut them or how? And in what? I want to freeze them too
And even though our strawberries are expensive, I will still freeze 10-15 kilograms. I also threw 2 tbsp into the freezer. strawberries. She laid it down whole, in bulk. In winter, dumplings with her oh savor

Leka is a very good idea for cucumbers! It never crossed my mind, apparently I love it very much and I manage to eat everything fresh, but for the sake of such a thing, you can buy additionally!

Lenok, in the sense of pushing the form and flooding it with water, or what?

just chopped wet dill stuffed into molds

sorry for getting in
just stuff the greens tightly into the container, but so that the lid closes

it still remains quite loose, with a spoon you can easily pick as much as necessary

In bottles and large containers, of course, space is saved, but the porches allow you to open the freezer twice less and break the temperature regime. For myself, I proceeded from this. Yes, and my hands are rather weak to cut off frozen.

Girls, the very first year I made cucumbers on the advice of a friend and I liked it. I took cucumbers when it was already the season and cost a penny, if the peel was thick completely cleaned or only cleaned the ass, and then cut it into cubes like okroshka.You need to freeze as much as you put it in okroshka at a time. Because they do not need to be defrosted (byaka it will work out), but immediately into the finished okroshka straight from the container and put it, they gradually freeze there in 5 minutes and the class can be poured into plates for everyone, you will not understand that ice cream and most importantly ground, and not winter greenhouses with nitrates

Lyudmilan, what is this white little one in trays in your first photo? Maybe I need this too

I think this is a serum

Lyudmilan, what is this white little one in trays in your first photo? Maybe I need this too

I'm also interested

I'm also interested

And it seemed to me like broth ... At least I keep the broth like that if I got too much ...

I also shove broth and whey and milk into the freezer

It's just, Lyudmila, she listed before what freezes, and from the white one on her list, only whey

yes, in this particular case, it is serum
in general, you can pour everything that is liquid / semi-liquid (milk, berry jam, all sorts of dressings ...), just select the appropriate container volume for a portion
this one is for 250ml, I defrost it, add 30ml to my main bread recipe, which requires 280ml of liquid

ABOUT!!! What volume of freezer do I need then ...? So that everything you like is freeze ...

my height is about 1.70, I don't remember the volume
in the fall, the volume is definitely not enough, but by the end of winter it is easier

The history of the freezer.
Previously, of course, everything was in jars.
I like fried zucchini very much (it seems like it tastes like grass-grass, fresh, but I love it ...) and with sour cream, um ...
And somehow in winter I come across ice cream rounds in the store. Here I’m like a log on the head (the rest of the woodpile, in my opinion, also did not fly by), and why not buy a freezer. And what is interesting - my thoughts were ONLY about zucchini.
So love (not only for zucchini, of course) really works wonders and is the engine of everything.

The history of the freezer.
Previously, of course, everything was in jars.
I like fried zucchini very much (it seems like it tastes like grass-grass, fresh, but I love it ...) and with sour cream, um ...
And somehow in winter I come across ice cream rounds in the store. Here I’m like a log on the head (the rest of the woodpile, in my opinion, also did not fly by), and why not buy a freezer. And what is interesting - my thoughts were ONLY about zucchini.
So love (not only for zucchini, of course) really works wonders and is the engine of everything.

And in what form is it better to freeze zucchini, and for the future, eggplants?

I cook cabbage soup from zucchini in winter, stuff it, make caviar. Therefore, I freeze with shavings for cabbage soup and washers for the rest

I cook cabbage soup from zucchini in winter, stuff it, make caviar. Therefore, I freeze with shavings for cabbage soup and washers for the rest

And then let them into business without defrosting, or for example, if you fry with washers, then defrost?

You should not defrost vegetables from the freezer, they will flow and shape, they will lose color. Put in cabbage soup and stuff with ice cream, then immediately to stew.

And in what form is it better to freeze zucchini, and for the future, eggplants?

I cut the main mass into pieces (which are obtained if the washer 1 cm thick is cut three times along and three times across). I scroll and fry these pieces into cutlets with meat (I throw the frozen ones into the flour, take them out with a large slotted spoon, shake them a little and into the frying pan). For soups, I cut smaller ones. And last year I made cups for stuffing - the washer was about 3 cm high, cut out the middle, but not completely (I specially bought a knife, it seems to be for curly cutting butter, such as a question mark, it was very convenient for them to pick). And Admin is right, there is no need to defrost it - there will be a sauerkraut. When frozen, the cell walls break, and when thawed, the juice pours out.
In general, I try to freeze the product in this form, as I will immediately use it.

[LyudmilaN, Admin]

LyudmilaN, Admin
Thank you very much

I was glad to help