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

I used to freeze applesauce when the kids were small.

Thank you! I constantly freeze the grated berries in containers (disposable), but I have not thought of soups yet, now I will definitely. By the way, ready cutlets (fish and other goodies) were actively frozen when she was on maternity leave with her first daughters: her husband went on a business trip for a year, there was no time to cook for himself alone, so she cooked like for a family and put the excess in the freezer. But she always ate varied.

Thank you for such an interesting, informative topic. Of course, I also store in the freezer, a variety of berries, herbs, vegetables. country milk, butter and cottage cheese. And of course my favorite delicacy is "Marshmallow in chocolate", it never ends there. But my jaw almost fell off when I learned that you can freeze not only them but also "soups, cabbage soup, pies, bread, cakes" and so on. Opened the eyes of a blind man. on a vast field for activity. Dear Ladies, thank you very much! Fine!

[Boo Boo]

Boo Boo, exactly! I just remembered that I had frozen baby food. I will cook vegetable soup in a small saucepan, grind it through a sieve (there were no blenders!) - I will shoot at a time while my daughter is visiting her grandmother. I'll put it in 100-gram mugs from children's dishes (and what else, if there are no containers?) And ice cream. Then I take out one at a time and feed them. And mashed potatoes too. I will buy a kilo of tenderloin, I will scroll the boiled 3 times through a meat grinder, dilute it with broth and also pack it. While the malyapuska is with mom. I will prepare meals for a whole week in a day. and then I don’t bother, the child always ate "as expected", even if they went out on a spree or stayed too long.

[Olympiad_M]

my husband went on a business trip for a year, there was no time to cook for himself alone, so she cooked like for a family and put the excess in the freezer. But she always ate varied.

Olympiad_M , now you can freeze the "first-second-compote" and leave yourself. :) How much? Well, it depends on the size of your freezer! Relatives will take out portioned containers, defrost and "eat a variety of foods" in your absence

Girls, no one blanches vegetables before freezing? I read somewhere that in tomatoes, for example, ripening continues even in the freezer, and only blanching for two minutes kills (or inhibits) some enzymes. Therefore, I always dip tomatoes, peas, beans, etc. in boiling water for a couple of minutes, and then pour cold over everything. Maybe I'm wasting my time and energy

Girls, no one blanches vegetables before freezing? I read somewhere that in tomatoes, for example, ripening continues even in the freezer, and only blanching for two minutes kills (or inhibits) some enzymes. Therefore, I always dip tomatoes, peas, beans, etc. in boiling water for a couple of minutes, and then pour cold over everything. Maybe I'm wasting my time and energy

I blanched only the chopped potatoes with cubes so that they did not darken even for the experiment, but I never bothered with the rest, maybe I should, but so far everything seems to be stored wonderfully and I did not notice the need for preliminary processing

"Maybe I'm wasting my time and energy? "
It seems to me that you are wasting vitamins! Enzymes are not free radicals, why destroy them? Chesslovo, I have never seen tomatoes ripened in the freezer (!!!)

There is a cook on the site. Natalya gave good advice.She uses square packets of juice for freezing broths. This is a pretty good freezer space saving. In my opinion, a brilliant idea.

Here, I show frozen vegetables in the marinade.

The basket contains vegetables that can be steamed without changing their appearance: broccoli, cauliflower, peas, corn, mushrooms and mushrooms, green beans.
On the board are vegetables that I put raw in the marinade and do not defrost: fresh cucumbers, fresh peppers, fresh tomatoes.
Additionally I added frozen peaches, cranberries.



Vegetables covered with marinade.



This is how vegetables look after heat treatment with hot marinade - after 10 hours.



For taste, vegetables need to be kept in the refrigerator for a day.

The site has a cook. Natalia gave good advice to ru. She uses square packets of juice for freezing broths. This is a pretty good freezer space saving. In my opinion, a brilliant idea.

My mother freezes boiled mushrooms in such bags, but not pickled ones. And then in a frying pan or soup - beauty. And space is really saved in the freezer.

[Admin]

The site has a cook. Natalia gave good advice to ru. She uses square packets of juice for freezing broths. This is a pretty good freezer space saving. In my opinion, a brilliant idea.

I also did this at first, but it turned out that I just fit in the bags more and the main thing is that the bookmark itself is faster, but I also like this idea!

Admin vegetables are just lovely sight! And I don't even doubt the taste!

[obgorka_gu]

obgorka_gu, the main thing is that a lot of things can be done from frozen vegetables and fruits to diversify the table, or when they could not make winter preservation in the summer.

I refused to freeze food in large bags and containers. It is good to do this when the whole package goes into action at once. If you need to take only a part of it, then the rest of the half-empty bag or container will take up extra space in the freezer, which you won't take up with anything. And there is never too much space.
I switched completely to soft plastic bags - the vegetables in the bag decrease - the volume decreases and becomes free, you can take the next batch of vegetables
This way is more practical.

My mother-in-law is freezing in bags. Carrots, for example, grated. Gently fills the bag, then flattens it into the freezer. It turns out such a flat rectangle. Just for a little cooking. And it takes up a little space.
I freeze in plastic containers. But here is another song - one container - one compote
In general, this is what I understood. Last year we bought a new refrigerator with a 100-liter freezer. If before that I had enough of my 70, now I have already begun to think about buying a separate freezer, now even 100 liters is not enough for me ... Appetite comes with eating

[obgorka_gu]

obgorka_gu, the main thing is that a lot of things can be done from frozen vegetables and fruits to diversify the table, or when they could not make winter preservation in the summer.

I refused to freeze food in large bags and containers. It is good to do this when the whole package goes into action at once. If you need to take only a part of it, then the rest of the half-empty bag or container will take up extra space in the freezer, which you won't take up with anything. And there is never too much space.
I switched completely to soft plastic bags - the vegetables in the bag decrease - the volume decreases and becomes free, you can take the next batch of vegetables
This way is more practical.

I agree 100%, I now do minimum preservation, like I bought a separate freezer, and I also think it takes up less space in the bags. If berries or vegetables can be frozen "loosely" all the more convenient, and if in one mass then

Carrots, for example, grated. Gently fills the bag, then flattens it into the freezer. It turns out such a flat rectangle.

Only I still roll this thin rectangle with a roll, it is even more convenient to break off thin pieces, gradually unfold the roll

And in the fall I make a mixture in a blender - tomatoes, peppers, onions, garlic, herbs, everything is whipped perfectly, the ingredients can be varied to taste. I pour this puree into ice molds, freeze and pour into a bag. When cooking, a few minutes before readiness, I add 1-2 cubes - depending on the volume of the dish, smell, color and taste

what a wonderful Temka! and I'm up to a handful!
about peppers, I do this - mine, cut in half (into two boats), clean, fold tightly in two rows (how much is needed for a one-time cooking) in a bag
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I twist the top of the bag, after inserting a straw for a cocktail, I blow out as much air as I can (the products dry out less in a vacuum, although there is a Zepter pump with a seal, but problems with their bags, and so - quickly and cheaply - advice from Science and Life magazine), I take out quickly and tie a straw. When I cook, I do not freeze them, I stuff the boats, top with mayonnaise, cheese and put it in the oven.
But I don't put beets in the dressing (onion, pepper, carrots, tomatoes, parsley root) for borscht, I do it separately, rub it on a coarse grater and add it at the end of cooking to preserve the color. But this summer I froze a young beetroot with tops, I love it very much, it turns out like the first summer borscht. The filling itself is also in a bag, I crush it with a brick. Beets in a film.
I chop the greenery (onion, parsley, dill), mix and in single containers of 200/250 g each.
Berries (honeysuckle, raspberries, strawberries, currants, gooseberries) turn slightly in a food processor, so that both juice and whole / half-whole berries are, a little sugar and portioned into containers. I want to mention the gooseberry, I have always disliked its jam, but the northern lemon is very useful. You just need to guess its ripeness. The first time I hurried, I took it too unripe, ground it almost into dust so that at least a little juice came out, but the color turned out - a pure emerald, the second time - overripe, the red berries ruined the whole look. It is also delicious and beautiful to make the same jam from red and white currants, only separately.
something I overclocked.
Bon Appetit.

[kleskox35]

I do as kleskox35, with the only difference that I add finely chopped greens. I tried to pass everything through a blender, I did not like the taste of grated greens, it gives a lot of juice, the color changes a lot and did not understand where, but the taste appears.
But, in general, the method is very successful !!!

[Chantal]

Chantal , about 5 years ago I read that it is better to store the started pack of natural coffee in the freezer, or in extreme cases in the refrigerator.

Of course, I did just that. I tried several times and one option, and the second. When removing the package from the cold, condensation does not form on the coffee.

I absolutely did not notice the difference between the indicated storage option and the usual one. That is, it did not affect the taste in any way. Maybe I use up the whole pack of coffee very quickly.

But for those who rarely buy coffee, so that the aroma does not disappear, I think this is the way out (keep coffee in the cold).

Gingerbread, wildly sorry, but that's what I meant

AAAAAAAAAAAAAAAAAAAAAA! And I thought.....
I recently put it in the freezer. They say essential oils are better preserved, and even if the pack (can) is not touched yet, even if it is opened, everything is in the freezer!

And I got used to freezing boiled beans, since its whole business is to cook it, soak it overnight, and then boil it for an hour. I cook 1 kg at once. I divide it into 4-5 parts and put it in the freezer. Therefore, there is always boiled beans for soup, for vinaigrette, or borscht. Within a month, I gradually put it into action.

I will add on my own: I grind the pepper in a blender, then fill the ice packs with this "slurry". No need to explain how to use :-) I grind the berries in exactly the same way and fill them with ice packs. There are many ways to use such blanks. It is worth spending an hour on this, so that then all autumn, winter and spring to enjoy such achievements of "civilization".Twisted through! I put greens without thick stems in a large mesh in a meat grinder in candy tins, it is very convenient to cut off the required amount from them, or if there is time, it is easier to shake out and pour into a bag than from an ice mold. I cut the eggplants into circles, fill a dish with them in which I will then cook "a la boats" and then pour it into a bag, so it turns out exactly as much as you need to cook at a time, no more, no less (I like baked eggplants with underwire more than potatoes) , squid boiled in tubes or already cut. If you need something small, liquid, it is very convenient to use the cups from the rastishka (if you buy), I pour broth-whey-milk into a bowl or a saucepan on the bottom of a bowl or a saucepan, pour broth-whey-milk, etc. does not spill and does not take up much space. I won't open America, but it is very profitable to buy a huge fish (though you will have to fork out once), then cut it into portions and freeze individual pieces. Cut the pepper into half rings and mix a little with vegetable oil, it is as fresh after defrosting.

But I recently read a piece of advice, if anyone does not know: so that the dough for dumplings, dumplings or homemade noodles is elastic and does not stick to your hands, it is better to knead it in ice water.

But I recently read a piece of advice, if anyone does not know: so that the dough for dumplings, dumplings or homemade noodles is elastic and does not stick to your hands, it is better to knead it in ice water.

and I cover it with a hot saucepan for 30 minutes

We also bought a freezer to help our home refrigerator. I like to freeze vegetables for a specific dish: carrots and zucchini on a fine and coarse grater for soup and squash caviar, on a shredder for vegetable stew, zucchini in slices for casseroles. Zucchini is still rubbed on a very fine grater, when I boil the potatoes in mashed potatoes, I add them (boiling a little in the microwave). Home-made people do not even know that there are zucchini in the puree.
I free the greens from the petioles and freeze without chopping. For cooking, you can walk over a bag of herbs with a rolling pin and it will be crushed. And I freeze whey and potato broth in bags, writing the weight of the liquid on them. When I bake bread, I take a bag with the right amount. Raw cutlets freeze wonderfully (then cook them well in a double boiler). I freeze the berries without processing, then we make sorbet and cakes from them with filling. Everything that I freeze I put in bags with a fastener, I remove excess air with a cutting board and put it away. But I didn't like rolling into rolls - they unfold very badly, and they take up more space.

I tried to freeze ordinary pasteurized milk in soft bags, thawed tasteless I suspect that you can normally freeze-thaw only natural, from under the cow, but now there are always 1-2 cartons of milk in the freezer, just for every fireman, it is better tasteless than none
I also freeze surplus bread now - super!
I freeze chopped greens in plastic containers, scrape the right amount with a spoon, by the way, the younger kinder eats such "parsley ice cream" with pleasure - I don't know why he liked it so much

And I already have in my freezer this kind of ice with mint infusion for soft drinks, such as tea or just soda water. I also like with lemon juice, strawberry and apple juice.

Good morning everybody ! SAZALEXTER asked how to pickle wild garlic. Why excess salt in the product! Or do you want to get both in jars? Then I can’t help ... Last year I FROZEN and checked that the aroma does not lose, but, of course, the presentation is lost. If this does not bother you, then I ice it like all the greens: mine, dry it and put it in clean bags, freeze it. When I put it on freeze, I make a layer no more than 2 cm, so that it freezes faster! All.

Girls tell me how to freeze sorrel? so that it doesn't hurt afterwards

Wash, dry, cut with a knife, fold in a bag, roll up and put in the freezer.
I make the tubes in portions - so that there is enough for one tab in the cabbage soup.
I put the frozen sorrel directly into the finished broth 5 minutes before the end of cooking the cabbage soup, mix gently, let it boil, cook for 3-4 minutes and you're done.

I make such blanks all the time, checked.

Good evening! Chantal, I ice sorrel like all greens: mine, remove excess (petioles!), Be sure to dry on a clean towel and cut into strips as I need. I fill clean bags with sorrel, put them on the table and level them and tamp them a little (I let the air out!). There is as much sorrel in the bag as I need for one borscht. The freezer compartment is switched on at full power (according to the instructions for freezing!). All. When you get sorrel and greens (dill, parsley, lovage) in winter, cook the green borscht, then the whole greens, which have not lost their color and aroma, will be in your plate, the sorrel will float in stripes in the broth, only changing the color from heat treatment (cooking in broth).

Rinse well, dry (for example with a paper towel), cut (as for borscht), put in bags (but do not tamp, but loosely), tie it in the freezer. I pack in parts for 1 serving. Got it out - used it.

[Admin]

Admin, lana, kava, thanks for the tips and recipes. Can I use frozen sorrel or just soup for the pie filling?

Sure you may !!!! Such sorrel and frozen greens go to any recipe. Get used to it and you will go to the "REFRIGERATOR" for greens! Good luck.

Girls, can I have a question? if I have a lot of meat (mother-in-law keeps pigs), we have a separate freezer (Liebherr) and so I defrost the minced meat, make cutlets ... and? can they be frozen in a new way already fried? I heard that re-freezing is very harmful (this is my mother constantly repeating to me). I would be grateful for the answer, otherwise it’s for sure - you stand, cook, and then half of it goes to the trash. Because of 4 cutlets, you don't want to start everything, but more and not eaten

[Nelya]

Nelya , good evening ! Any nutritionist will say that your mother is right, but life makes its own adjustments and we are going to violate. Of course, you need to eat freshly prepared food, but doesn't your mom heat up the meals, or feed the family with freshly cooked food? Fast freezing - minimum harm to food!

There is another good way to freeze meat one time.

Make minced meat immediately and freeze in portions in sachets for 4 portions.
If necessary, defrost the minced meat, you can mix different varieties of minced meat (or immediately make minced meatballs from different types of meat) and add the necessary additives (bread, cream, pepper, salt, onion, egg, etc.) to the minced meat, and bake.
And you don't have to re-freeze the finished product.

For example, I always do this when I bring meat from the market - I immediately make minced meat and freeze it in portions in bags.
And I definitely make stickers on the packages indicating the type of meat, for which the minced meat and composition.

I also freeze the garlic, store it badly, and when the garlic begins to deteriorate en masse, then it is also in the freezer.

Does garlic suffer from freezing? This is very interesting to me, because I can’t get the hang of storing garlic. I had such a persistent feeling that garlic is afraid of the cold after I made sauerkraut, the recipe included garlic. The one who gave the recipe warned, keep cool, but not freeze. And I forgot her on the balcony. The smell was terrible, I had to throw it all away
She came back specially to add: Girls !!!! How I WANT a freezer !!! This is my main wishlist !!! But I can't think of a place for him

Thank you for the answer. I always do it like Admin ... I sign the minced meat and freeze it in portions, but I can see that I have "large" portions, because everything is not eaten

[Nelya]

Quite right Nelya ! And when you have fresh minced meat, stick the cutlets and freeze 4-5 pieces. packaged...This will be a strategic reserve! Without defrosting in the pan ... and EAT IS SERVED!

and then what to do with raw onions in minced meat, they don't seem to recommend it, although the girls I made cutlets (which site I don't remember, I think it's Culinary.Ru), then very tasty cutlets with fried onions ... so we'll freeze

[Nelya]

There are CUTLET recipes in which the onion is fried, and the garlic is in granules! So cook, Nelya, maybe you like it, supporters say that the taste is brighter, and with cheese it is coarse!

[Nelya]

Nelya If we remember, dumplings have been frozen in Siberia for centuries, and they have onions in them! At the same time, the taste is excellent!

I also have a separate large freezer. I freeze vegetables, berries, herbs, mushrooms. I also liked freezing young beans (raw). She is much more tender than the old one. I make ice cream in portions, then in soup or borschik and cook as a side dish.

Excuse me girls, maybe the question will seem stupid to someone, but tell me if it is possible to freeze sour cream. There were 4 liters in the refrigerator. homemade sour cream, and sometimes you can't get it, so I wondered if it should be frozen

People freeze kefir and then make cottage cheese and yogurt (see in the topic).
Fresh milk, whey and other dairy products are frozen.

I didn't freeze it on purpose, but when the temperature sensor of the refrigerator failed, everything was cold. frozen to ice, including sour cream.

She didn't get anything after thawing, ate

[nelya]

nelya, my opinion is - if in doubt, try to freeze a small amount of literally 50-100g and it will freeze, it will melt quickly, and if you have something to throw it away

so, I already froze the sorrel, thanks to everyone for the advice, now the salad went what to do with it? freeze probably won't work

[Chantal]

Chantal Thank you
By the way, I'm also very interested in the salad, and also about boiled vegetables for salad. It's just that now there is time, I would cook potatoes, beets, carrots in a cartoon and freeze them. Girls like these vegetables behave in "multi-storey" salads ... the child has a birthday on his nose, then everything is piled up. I have already frozen chicken broths on your advice, now veal (a lot) is being cooked in the freezer. So cool and goat milk from my grandmother brought it into the freezer - then as a find. Thank you all so smart

Nelya, you definitely can't freeze sour cream. Better beat the butter out of it. Here you can safely freeze it. And frozen sour cream - byaka ...

[nelya]

nelya, my opinion is - if in doubt, try to freeze a small amount of literally 50-100g and it will freeze, it will melt quickly, and if you have something to throw it away

so, I already froze the sorrel, thanks to everyone for the advice, now the salad went what to do with it? freeze probably won't work

I salted dill according to the book, so it says that you can salt all the greens, including salad. I myself want to pickle a tiny portion of salad for testing.