Rustic stove
Girls,
first, I want to ask you. Has anyone tried freezing stuffed peppers without pre-processing? Well, that is, push the minced meat inside and freeze, and then, when the time comes to get it and cook it as usual?
and secondly, let's share what and how we freeze for the winter, as blanks.

I will begin.
1. Any berries. Sprinkle dry berries in a thin layer on a large platter (you can cover it with parchment if we are afraid that it might stick), put in the "Quick Freeze" compartment, leave for several hours. When the berries "ring" - pour into a plastic bag, close.

2. Mushrooms. Peel the mushrooms, cut as you like (we usually have cubes), boil for a few minutes in salted water, drain the water. Cool, fold in portions in a plastic bag, form the bag "flat", freeze. It turns out such a stack of flat bags. Use: for soups, "fries", pies - like ordinary fresh mushrooms. Do not defrost beforehand.

3. I don't do it myself, but my mother-in-law does it every year.
Rinse greens, dry, crumble (without thick parts). Pour greens into ice molds (not to the brim), then pour cold water over the mold to the edge. Let it freeze. When it hardens, take out the ice green cubes and put them in a plastic bag, tie them up. Use as fresh herbs for soup (at the end of cooking, throw a few cubes into the almost finished soup) or for any other hot dishes.
4. Vegetables such as cauliflower, eggplant, zucchini, broccoli do not procure, I buy ready-made.
Svetl @ nka
Hello everybody. I freeze almost everything. I have not done conservation since I bought a dry-freeze refrigerator (2 Years). I also freeze the whole pepper.
Peel the pepper in the middle, wash and dry. and put one into one, like disposable cups are folded. and into the freezer, this method saves space in the freezer. it is possible with minced meat, but minced meat should be without onions. and storage no more than 5 months.
Luysia
Rustic stove, I freeze the peeled pepper (that is, as I cook for stuffing - with a cut off top and without seeds).

Mine, I do not blanch, I dry it, then I simply put one inside the other in columns the width of the chamber to save space. In the foil and in the freezer!
Then, when the time comes, I take it out, let it thaw a little (not quite) and cook as usual.

Why freeze with minced meat or did you mean minced vegetables? Then this is an idea !!!

I freeze berries in the same way. I have a rimmed tray in my freezer for quick freezing.

Except for strawberries. I process it in a blender with a small amount of sugar and pour it into plastic bottles made of mineral water. I freeze it and when necessary, I cut off a piece of the cylinder that needs to be sized with a knife with teeth. I just don't like frozen strawberries.

I want to try freezing eggplants this year. You need to look, I had some recordings somewhere, preliminary processing is necessary there.
Qween
I also freeze everything in a row, including stuffed peppers and cabbage rolls - without heat treatment. By the way, I have an interesting recipe for stuffed cabbage, which I immediately bake from the freezer in the oven, without sauce. The recipe is a magic wand.

My greens, dry them, cut them into small pieces, put them in boxes or just in a bag, then freeze them. The greens are crumbly, I take as much as I need with a tablespoon.

I also freeze strawberries with sugar. Blanch the asparagus beans. Eggplants and zucchini - baked in slices with vegetable oil.
In general, there is enough work in summer and autumn.

Rustic stove
Quote: Svetl @ nka

it is possible with minced meat, but minced meat should be without onions. and storage no more than 5 months.

Svetl @ nka, what will happen to the onion? I twist the cutlets and freeze them in the freezer (they are with onions) without preliminary heat treatment, when I leave for a long time - my husband takes it out and fries it himself, the onions definitely do not spoil (at least in cutlets).

Quote: Luysia

Why freeze with minced meat or did you mean minced vegetables? Then this is an idea !!!

Luysia, I meant meat (meat-rice-onion-carrot). So that when the cold season comes - just get it, put it out - and so that it smells in summer (i.e., pepper).
But your version with peppers-"cups" is super! You can always buy meat, and ground peppers only in summer.

Quote: qween

I also freeze everything in a row, including stuffed peppers and cabbage rolls - without heat treatment. By the way, I have an interesting recipe for stuffed cabbage, which I immediately bake from the freezer in the oven, without sauce. The recipe is a magic wand.
qween, then I will follow in your footsteps, I will also try to freeze. And about stuffed cabbage - I wrote yesterday in the topic about a double boiler - they and ordinary ones come out perfectly without frying and stewing just in a double boiler (then the sauce must be drained from the pan and mixed with sour cream already in the plate).
Svetl @ nka
Quote: Rustic stove

Svetl @ nka, what will happen to the onion? I twist the cutlets and freeze them in the freezer (they are with onions) without preliminary heat treatment, when I leave for a long time - my husband takes it out and fries it himself, the onions definitely do not spoil (at least in cutlets).

but I had a sad experience with cutlets. it remained like minced meat and I decided to freeze it. after 2 weeks I fried cutlets, so it was impossible to eat them. I don't experiment with onions anymore.


Luysia, I meant meat (meat-rice-onion-carrot). So that when the cold season comes - just get it, put it out - and so that it smells in summer (i.e., pepper).
But your version with peppers-"cups" is super! You can always buy meat, and ground peppers only in summer.
qween, then I will follow in your footsteps, I will also try to freeze. And about stuffed cabbage - I wrote yesterday in the topic about a double boiler - they and ordinary ones come out perfectly without frying and stewing just in a double boiler (then the sauce must be drained from the pan and mixed with sour cream already in the plate).


Caprice
Frozen cabbage rolls are perfectly stored. You just get them and cook / stew / fry, as you like. By the way, I know that some Israeli women put cabbage heads in the freezer, then there is no need to steam the cabbage head before rolling the cabbage rolls. It is enough to defrost it and disassemble it into leaves.
Self-taught baker
My mother-in-law, though not from Israel, does just that.
I freeze peppers using the same technology as described above.
It is recommended to make minced meat for freezing without onions - because when frozen with meat, onions acquire a very unpleasant smell (such a BU).

one more experience - when making lasagna, I double all products.
And one batch (i.e. the baking dish / pan) goes directly to the oven, and the second batch is divided into two parts and frozen in plastic containers.
After freezing, my boys just take this blank out of the freezer, transfer it to portioned forms and just need to bring it to readiness.
Since the minced meat in lasagna is almost fried, you do not need to keep it heated for a long time, and the micro is convenient to use.
Dakota
I immediately freeze the stuffed peppers. And berries.
I also freeze the borsch mixture.
I rub all vegetables (beets, carrots, peppers, herbs, mushrooms) on a bernie grater, pack them in bags (based on a small saucepan), put these cylinders in a large container.
In winter, I take out a bag (2-3, if in a large saucepan), put it in a pan, carcass, and also add frozen tomatoes. I ice them entirely, especially for borscht, by the number of bags. Such tomatoes are very easy to peel off - hold in warm water for half a minute - and undress.
I also freeze sorrel a little in the spring (wash it, dry it and put it in a bag - when frozen, it crumbles easily, so I don't cut it).

I want to pamper myself with eggplants today. I think - freeze raw or boil?
Caprice
I'm still freezing the finished pizza. Then my pets quickly heat it up in a microgal and eat it.
I don't think that eggplant should be boiled before freezing, why? Excess work and gas consumption. Just cutting them into the desired shape, for example, in circles, is quite enough.
I don't freeze vegetables and herbs. Why do I need this if they are in stores and on the market all year round. Occasionally sorrel, if bought too much, and chopped celery for soups. It cooks frozen faster than fresh.
Tanyusha
I freeze everything besides berries and apricots, and peaches, and vegetables: tomatoes, peppers, I don’t cut out the whole thing, zucchini, mushrooms I boil a little bit beforehand, I just cut the greens into a polythene bag, rub carrots and the same for the packages are very convenient. But how good it is in winter from all the frost.
UmSabir
I freeze apricots (in winter and spring I make dumplings with them, yummy), I cut peppers into pieces, zucchini, carrots, tomatoes, herbs and so on. It is very convenient then to cook soups, stews and pilaf, you do not need to wash or clean anything.
kava
Girls! Maybe I'll ask nonsense, but ... Someone tried to freeze yeast dough? If so, is it worth doing and what are the features of the process. This question arose for this reason: now there is a large selection of frozen semi-finished products on sale, including all kinds of dough (including yeast). So I thought: is it possible to repeat a similar experience at home.
aynat
Kava, for pizza I make yeast dough for 2 pieces at once.
1 - I bake immediately, and freeze half. I just defrost it on the table at room temperature.
Lissa
I made dough for dumplings and yeast dough and freeze it. I took it to mom and she defrost it as needed.
Summer resident
Easy ... Yeast dough thaws wonderfully. Only after defrosting does it become more liquid. Therefore, I try to freeze the already formed products. I put it straight from the freezer on a greased baking sheet, let it defrost at room temperature and come up. And then according to the usual scheme.
aynat
Quote: Summer resident

Easy ... Yeast dough thaws wonderfully. Only after defrosting does it become more liquid. Therefore, I try to freeze the already formed products.

I did not "liquefy". Just slightly damp in the bag when defrosting - slightly damp on the outside.
Summer resident
It depends on the amount of baking in the dough IMHO
Luysia
Quote: Summer resident

Easy ... Yeast dough thaws wonderfully. Only after defrosting does it become more liquid. Therefore, I try to freeze the already formed products. I put it straight from the freezer on a greased baking sheet, let it defrost at room temperature and come up. And then according to the usual scheme.

Question: Do yeast dough products need to be molded and directly into the freezer (i.e., without proofing)? And how do these products rise well then? Does the taste differ from unfrozen?
kava
Thanks everyone! I just thought about that to freeze part of the dough, if you don't use everything at once! But it was the liquefaction that confused me, plus the activity of the yeast after freezing. But on the other hand, if you can freeze the yeast itself without consequences, then why not freeze the dough!
Summer resident
I freeze products without proofing. They rise a little worse in my opinion, but this does not affect the taste
lina
I froze the dough in a piece - then pies (then fried). Frozen buns. My favorite was to freeze the pizza cake.
kava
Quote: Lina

I froze the dough in a piece - then pies (then fried). Frozen buns. My favorite was to freeze the pizza cake.

That is, have you tried freezing both the dough itself and the finished products? : :) We are not big fans of dumplings and dumplings, but sometimes, in order to quickly cook something for dinner, I can stick a little more and put the ready-made ones into the freezer. But neither yeast dough, nor pies, for example, have yet to stage experiments.
Cake
I have a huge freezer! And there are stashes for all occasions! I freeze ANY KIND of dough, molded pasties, dumplings, dumplings. Delicious pastries - pies, rolls, pies, even cakes! Everything is on the sidelines.Friends come to the light - everything that you like (and in the topic of drinks - tea, coffee, tomato juice, beer, etc.) - for a few minutes, seconds in the microwave, and then in a pan-frying pan. Or directly on the table. The working week is hard, so I try to cook different types of food and in the evening, if I'm really tired, not to leave my family hungry. I make pizza on special cardboard podlzhki, immediately on the dough and filling, and sauce, and cheese - that's it! Then in a shock freeze, in a plastic bag and in a pile on top of each other. Yeast and shortcrust pastry pies (already baked) are also great in the refrigerator. The only condition is good packaging. Or in plastic containers, or in cake boxes (also plastic) or in polyethylene. Moisture during storage is strongly frozen out of food, so you need to protect it!
All relatives and friends have an impression. that I am from morning to night in the kitchen. And I just have a freezer! I cook a lot and freeze it. Fried cutlets - half in the freezer. For dinner in a slow cooker, buckwheat, and on top of the grid there are cutlets from the freezer. So the food is ready!
In short, you can retell a lot. I am deeply convinced. that people have no idea how convenient it is to have a large freezer and how many advantages it gives! It's a pity...
Cake
kava, so they often push me against the wall with the question: what a fig, you need this freezer, if there are a lot of times in stores and markets. when a month in advance on cards for the whole family received-passed? And they don't realize that the freezer is a powerful tool in saving time with money. Chessword! When I bake some exotic bread, I immediately cut half a loaf, sign it, into polyethylene and into the freezer. And for each meal I have 4-6 slices of different types of bread!
At one time I read in "Science and Life" about microwaves mounted in a freezer. Well, that is, as a TV set "deuce", remember, with a VCR. : DBecause this "two" just perfectly complements each other's capabilities. And a properly defrosted finished product is practically no different from a freshly prepared one!
Saves food very much! After all, there will be 3 buns lying on the bread box for 3 days and already stale ... I wrap it up, put it away. A week will pass, I will sprinkle them with water, in the same bag I will warm up some kind of joy, buns for breakfast! Eaten into a fight!
If you want something tasty. my pets go into the freezer. There "both the first. And the second. And compote" everything can be found!
rinishek
Cake! Can you tell us more about the cutlets? Maybe not in the subject, of course, but I was just chatting with the Admin to see about frozen pancakes (Lord, how much time was lost!), Broths and cutlets.
And here you suggest THAT! That is, you freeze ready-made buns and pies, and bread?
And cutlets - from the freezer directly to the wire rack? without defrosting? And you get paired patties?
Well, how long have you lived - and you will die a fool, well, how could you not have finished thinking about that?
kava
Cakezhechka, how do you bring frozen bread back to normal? In the microwave? What about excess fluid? And yet, tell me, should such frozen bread be consumed immediately, or can it still be tolerated in the breadbox after defrosting?
rinishek
Into the microwave? I think it will be better in the oven. Bread heated in the microwave immediately turns stale. Maybe in a toaster?
Cake
I store cutlets both simply molded (raw) and fried. Stuffed with mushrooms, cheese filling, baked (there is such a good recipe on the website Cutlets "Twins" - baked cutlets on a baking sheet. and in them a recess and filling. and baked cheese on top). I put it in a multicooker grid without defrosting - everything will be prepared. she's clever, my pot!
I defrost the bread urgently in the microwave. but usually frozen pieces (I'm already freezing sliced ​​bread), lying on a plate on the table, come back to normal in an hour. And what kind of excess liquid are you talking about, I don't understand
I don’t know how long a thawed can lie, I defrost it a little, if one of them wants rye. and the rest do not want, for example.
I can't tell you anything about tasty or tasteless. This is a subjective concept. Take a piece of bread right now, put it in the freezer, and tomorrow watch how it behaves in defrosting in different ways (in a micrushka and natural thawing). Accordingly, you will make conclusions, tasty, tasteless. But you know how I can tell you: when you come home from work and see an empty bread basket, and your daughter is asked the silent question "Where is the morning loaf?" justifies "The girls came and we ate before the couple!" or trample in the bread for "tasty" bread.
The half loaf on duty should always lie on force majeure!
Deni
Cake and more about freezing raw cutlets? I usually ice the meatballs, and the meatballs are ready-made (if they stay, of course). I cook cutlets extremely rarely, fried all the same ... so I would like in detail about freezing raw cutlets, and defrosting, and cooking frozen cutlets.
I call the freezer "our bins Homeland kitchen "
aynat
Quote: Deni

Cake and more about freezing raw cutlets? I usually ice the meatballs, and the meatballs are ready-made (if they stay, of course). I cook cutlets extremely rarely, fried all the same ... so I would like in detail about freezing raw cutlets, and defrosting, and cooking frozen cutlets.
I call the freezer "our bins Homeland kitchen "

And I thought that all raw cutlets know how to freeze (and freeze) ... They put a semi-finished product on the flour-dusted plate and - in the freezer. Then they got it out, they lay down at room temperature and in a frying pan ...
Deni
aynat the fact of the matter is that I am not an expert in freezing raw cutlets. I can do something else, but cutlets ... I rarely cook cutlets, several times a year, we prefer meat in a piece
Usually I put a plastic bag on the board (or rather, the board inside the package) so that it does not stick to the board and do not pick it later. And how long are they on the table?
Cake
Quote: Deni

Cake and more about freezing raw cutlets?
The girls have already answered you
I only freeze raw cutlets for steam cutlets. When a raw cutlet is thawed, it loses its juice. I don't like it - I fry a lot of cutlets at once and freeze them ready-made.
I put raw cutlets straight from the freezer into the steamer grid. As a rule, I put buckwheat down and turn on the "Buckwheat" mode. While the buckwheat is being cooked, the cutlets have time to both thaw and steam enough. Steaming, or rather, all the juice that is formed during thawing will go straight into the buckwheat from below, and this situation suits me completely!
P.S. I hope you understand what I'm talking about multicooker cooking? And then it happens to me, I tell it as a matter of course, and then I understand that the people did not understand where I cook what
Admin
Quote: rinishek

but I was just talking to here at Admin and spied on frozen pancakes (Lord, how much time was lost!), broths and cutlets.

Why didn't you like my frozen pancakes?

Yes, I put a lot of things in the freezer - I already wrote about this on the forum

It's easier for me to bake an extra 15-20 pancakes right away while the whole pile is being prepared, and spread out the freezer in portions of 4 pieces.
But then the problem is not worth it - what to eat, I'm tired of everything. You can immediately put it in the microwave, or leave it on the table in the evening - it will defrost itself.

You can freeze almost everything - soups, broths, borscht, meat, ham, jellied meat and so on.
Pasta with gravy in a mold and in the freezer, casseroles, etc.
And borscht and cabbage soup from the freezer cannot be distinguished by taste from freshly prepared ones - it has been proven by time and son-in-law.
And borsch dressings are semi-finished products ...

I always have ready-made broths in the freezer - then it is good and convenient to cook various porridges with them. And even so, warm up the broth, the egg there, crackers - here you have lunch and dinner - as anyone!

Oh, really not the topic
rinishek
Admin, no! PANCAKES LOVED !!! Thank you, it's just that it was a discovery for me that they can be frozen and then also eaten. Frozen pancakes from Admin (and broth too) - I was encouraged to freeze other products - but in small details, if, for example, I cut a lot of vegetables into soup, I send them in a bag to the freezer (now !, I never thought of that before).
And here - a whole cookery of frozen dinners!
So it turned out that not everyone knows about the fact that you can freeze raw cutlets
aynat
Quote: Deni

aynat the fact of the matter is that I am not an expert in freezing raw cutlets. ... I rarely cook cutlets, several times a year, we prefer meat in a piece
Usually I put a plastic bag on the board (or rather, the board inside the package) so that it does not stick to the board and do not pick it later. And how long are they on the table?

And I don't often ... And in time - well, as long as there is time, so much lie (up to 2 hours for complete defrosting). If there is no time, I put it in earlier, but then it roasts longer.

Quote: Tortyzhka

The girls have already answered you
I only freeze raw cutlets for steam cutlets. When a raw cutlet is thawed, it loses its juice. I don't like it - I fry a lot of cutlets at once and freeze them ready-made.
...
P.S. I hope you understand what I'm talking about multicooker cooking? And then it happens to me, I tell it as a matter of course, and then I understand that the people did not understand where I cook what

I don't have a multi-cooker, so I fry it, but it's hard to fry a completely frozen cutlet: it burns outside, but inside it is raw. And the juice somehow does not really flow out for me when thawing.
Deni
Quote: aynat

but it's hard to fry a completely frozen cutlet: it burns outside, but inside it is raw
that's what I meant.

I cut vegetables especially for the freezer, especially in season. I put them in containers of 200, 250, 500 ml, and then I took out several boxes, the contents in a mulvar or cauldron, stew or soup are incredibly tasty and fragrant. I especially like it when my husband cooks like that, I fill the freezer
Admin

I put different frozen vegetables (different cabbage, green beans, corn, peas, mushrooms, etc.) in a pasta pot (with a grid inside), as much as needed for a side dish, a drop of water at the bottom, add a little and let it cook a little on a couple. While the meat is roasting, even earlier, the vegetables are ready.
I put them in a salad bowl and make a filling - mustard, vinegar, vegetable oil, sugar, crushed garlic - everything to taste, and pour these vegetables over to let them brew while the meat is fried. You can fry onions with meat and add to vegetables, it will be even tastier.
And everything is prepared quickly and satisfying and healthy.
Olympiad_M
Admin! Please tell me, in what container do you freeze liquids (in particular, whey, soups, etc.)?
Trendy
Well, that you can freeze all sorts of liquids (soups, compotes) and ready-made pastries for me was a discovery. I will definitely try! But I freeze semi-finished meat products (including cutlets) raw for a long time and fry them without defrosting. Everything is fried perfectly - it does not burn and it is fried and juicy inside, only the fire should be small
Now I will do more and freeze it in different forms (raw and ready). Thank you all for interesting ideas.
obgorka_gu
I freeze:
- garden and meadow strawberries, black currants, pitted cherries, pitted cherries (for compote), raspberries, viburnum (mom freezes, I hate the smell), plums (pitted halves)

- green beans (young in pieces), rhubarb (peeled in pieces), dill (chopped and whole), coarse grated carrot, young peas, peppers (peeled cups, small pieces 2x0.5 cm), tomatoes (pieces without skin), mushrooms boiled

- dough, stuffed peppers, dumplings, ready-made biscuit rolls and sweet pies,
and also always have butter, various meat, fish, often seafood, ready-made frozen vegetable mixtures)

We have 2 refrigerators with spacious freezers and a separate high freezer especially for vegetables and fruits. Usually berries and vegetables (300-500g each) in two bags tied, between the bags there is an insert with the inscription "when and what", pies - in a towel, then in a bag. Greens - in small bunches we wrap like a roll in a bag and in another bag, if crumbled, then put in a bag in a thin layer and also in a roll (the same with minced meat, carrots, mushrooms)
Ellka
I join the fans of home freezing - I freeze almost everything, vegetables, fruits, semi-finished products and ready-made meals.
I always freeze a lot of classic and lazy cabbage rolls with young cabbage when it's tender .... you can't compare it with autumn cabbage! And what delicious green sorrel cabbage soup in December ... vitamins squeak and summer is remembered.
And I simply transfer raw cutlets from the freezer to the refrigerator in advance and then they do not give out juice when defrosting. Of course, if you have time, and when you need it urgently, then immediately from the freezer or in a slow cooker or on low heat, but always under the lid.
I like to freeze the broth - pour it into ice bags. Usually for this purpose I specially cook a very strong broth, cool it down and pour it in, and then it is convenient to take as many "my" bouillon cubes as needed.
Piece products are frozen on such plastic trays (in stores, sausages are packed on them, etc.). I spread it and carefully wrap it with cling film.
Soups, cabbage soup-borscht in sour cream cans (450-500gr) with tight lids or ikeevka high containers for products with tight lids (1-1.5l).
I take it out of the freezer, for a second under hot water and it is perfectly removed into the pan.
Deni
Olympiad_M, I’m not Admin, but I’ll answer - in disposable plastic containers, in such ready meals and salads they are packed. I buy rectangular forms with a capacity of 0.2l, 0.25l, 0.5l, rectangular forms are convenient to put compactly in the freezer.
Just as curious as the Admin freezes the liquid.
I also freeze the garlic, I do not manage to store it well, and when the garlic begins to deteriorate en masse, then it is also in the freezer. Ginger root tolerates freezing well. Summer greens from the freezer are much more aromatic than fresh winter ones.
kava
If the topic has smoothly moved from freezing dough to freezing anything, then I will also insert my 5 kopecks. I have been freezing for many years: dill, parsley, sorrel, green onions, peas (both young fresh and already boiled), cauliflower, boiled beets and carrots (if you need to quickly make a salad or in borscht - a sweet thing), all berries (strawberries, raspberries, blueberries, currants, grapes ...), quince (peeled from the core and cut into slices); dumplings (by itself), mashed potatoes and potato water (for bread).

I do not recommend cucumbers and tomatoes for freezing. If tomatoes are still for dressing, stewing, then nothing else, but cucumbers can be thrown away.
Ellka
kava
I agree with cucumbers 200%, putting them in the freezer is tantamount to throwing them in the trash right away. After defrosting, the chewed skin and water will remain.

But I like to freeze tomatoes. Fleshy, ripe ice cream, cut into pieces and whole. Pieces just take the right amount for stew, meat, etc. And it is very convenient to take out the whole pieces from the freezer to scald and remove the skin and after defrosting, you get clean pulp for sauce, for example.
Chantal
I freeze the broth in a rectangular container, and then I just shake it out in a plastic bag so that the container does not parasitize in the freezer in vain;
Cake
When I talked about my freezing, I missed another very important convenience.
Here is how it was. A milkmaid came to our work and gave her milk to try. I really liked it, but there were no "companions" among the staff. And it was not profitable for me to carry 3 liters of thrush alone. Then I said: take 12 liters! all eyes goggled at me, and I just somehow spontaneously decided that I would freeze.
Houses 12 liters were poured into plastic bottles of mineral water (liter) and rectangular containers. When everything froze, I shook it out of the containers into bags. now I ALWAYS have fresh milk at home! I just transfer it from the freezer to the refrigerator and it thaws easily in half a day. If you need a quick microwave, "always ready"
Sometimes I put half-thawed milk (with a piece of frozen) into a slow cooker, pour cereal and on the timer for the morning, and it will thaw, and the porridge will cook
Milk does NOT stratify, does NOT turn sour, WITHOUT aftertaste and practically NO SIGNS of freezing.
Now my milkmaid comes when I call and order the next "batch" of milk. It takes up little space in the freezer, but just incredibly convenient. that there is always quality milk at home. Especially in the summer, when you don't have time to turn around, it's sour.
Maybe someone will be able to go somewhere further to the village 2-3 times a month (or come back from the dacha) and buy 10-15 liters of milk. The freezer will help you save!

A big plus of freezers is that I canned much less! I stopped cooking compotes and preserves altogether, dressings in soups and snacks are also several times less, only a few. most beloved. I only make pickles and marinades in the same volume.
I freeze tomatoes in slices without fail - what kind of pizza will do without them ?!
Admin
Quote: Olympiada_M

Admin! Please tell me, in what container do you freeze liquids (in particular, whey, soups, etc.)?

I use any plastic dishes - containers with lids of 0.5-0.75 ml. I especially use disposable containers in which salads and so on are sold. They are 0.5 liters each and are convenient for home, even washing them in the dishwasher.
Admin

"I do not recommend cucumbers and tomatoes for freezing. Disgusting. If the tomatoes are still for dressing, stewing, then nothing else, but the cucumbers can be thrown away."

You don't need to throw anything away!
Ice cream all the time! You don't need to throw away cucumbers. I harvest good autumn cucumbers (a little), cut them thinly and use them in winter for salad Provencal or Winter pickled vegetables (see my recipes on the forum).
There is only one condition - you do not need to defrost cucumbers for these dishes! Put it in a salad in ice cream, from the marinade they will thaw, saturate the liquid and recover and will be tasty and crispy.
Verified many times!
I tried to put tomatoes from the freezer in the marinade - they also turn out well and also do not need to be defrosted, so put them in oak.
In the marinade, it is better to use absolutely all vegetables from the freezer and frozen.
Look on the forum there are photos of my vegetables from the freezer in the marinade - very edible and delicious!

Cake
I wrote about cucumbers!
I didn't freeze them either, they were unusable. But all the time I was thinking how to "deceive" them. Now I don’t need to think, smart people thought for me and wrote! Thank you!!!!
It is not necessary to buy dishes for freezing in IKEA and household stores. You can go to a disposable tableware store and buy these "containers in which salads are sold." They cost so negligible that you can not even wash them after use, but throw them away. Although no, better wash and leave My mom still has the FREE plastic bags from the supermarket washes and dries. It's really true, whoever went hungry, until the end of his life, will fold crackers under his pillow

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