How to freeze zucchini for the winter?

The range of food products in the winter does not have a large selection and richness of the vitamin range. A great chance to save the situation - freezing zucchini. The uniqueness of the situation lies in the difference in the cost of vegetables depending on the season. If at the time of harvest the price is acceptable, then after a few months it rises to fantastic values. By freezing a vegetable in the fall, you can provide a full-fledged diet for your family at a reasonable price at any time of the year.

The process of preparation is simple, it does not require special equipment or specific knowledge. This article will tell you how to prepare the fruits for long-term storage without losing their nutritional value.

Very young light green vegetables with juicy pulp and poorly formed small seeds are optimally suited for blanks. Preference should be given to specimens with a delicate, thin skin that is easily punctured. There should be no damage on the outer surface and no traces of rot. Well ripened, portly specimens will go for homemade caviar.

Vegetable (both fresh and frozen) has found application in different directions of cooking. With a neutral taste, it harmonizes with a variety of products. Squashes are widely used for soups with an invigorating spring aroma, for side dishes full of vitamins.

They are successfully added to salads. Included vegetable and part of savory pastries. Original pancakes, pancakes and casseroles gained popularity among their hosts due to their democratic cost and ease of manufacture. Low-calorie vegetable pizza with cheese can diversify the day for fashionable women watching those extra grams.

From the functional product boil unusual jam with citrus aftertaste. Lemon and oranges, included in the recipe, give an interesting sweet-sour taste. The result surprises with an exotic bouquet of magic delicacy.

Harvesting will ensure pep and good health throughout the winter period. A dietary product with easy digestibility has a positive effect on the human body. It is recommended for diabetes, anemia, and high blood pressure. The product normalizes the functioning of the heart, stimulates the stomach and intestinal motility. This is a real storehouse of vitamins represented by group B, A, PP and C, as well as trace elements (sodium, phosphorus, iron, copper). The composition also contains magnesium and potassium.

Freeze zucchini easy. For successful preparation for winter, you should only remember a few simple rules and adhere to time-tested technologies.

Give the raw material the necessary shape and carry out the initial processing. Cut into cubes, cubes, circles or straws, depending on future plans. Possible processing of vegetables in mashed potatoes or the creation of mixtures with other fruits. The juice released during processing is drained and stored, it can be used for broth.

To avoid loss of conditioned appearance and acceptable taste after defrosting, remove moisture and natural enzymes. The content of these substances affects the safety of the original indicators. If the regulations are not followed, the product becomes practically inedible. There are several ways to minimize the harmful effects of deep-freezing: steaming, blanching and salt sprinkling. Each of the methods will be discussed below.

In order to preserve the taste characteristics and maximum saturation with useful substances, use stress freezing. Modern refrigerators and specialized chambers are equipped with compartments with extremely low temperature conditions (Super Freeze, Fast Freeze).

By placing the prepared fruit in the chamber, quickly achieve the desired level of cooling. Use a chopping board or tray covered with cling film.Lay the cut in one layer, leaving the possibility to turn the pieces. You can place the vegetable in several tiers. Two hours of intensive cooling is enough.

After that, conveniently packaged and move the semi-finished product to the usual compartments of the freezer. Packing is preferably carried out in portions, with the calculation of the full use of the selected package at a time.

The important points that require strict compliance are packing tightness and preliminary air removal. To do this, use special containers, vacuum bags with a valve for air pumping and simple plastic bags.

Let us examine the sequence of freezing the vegetable at home and the sequence of basic manipulations. There are several options, from the most simple-minded, designed for short-term preservation, to more complex. Some stages are universal, others are strictly individual.

For example, take the zucchini variety. There is no significant difference in washing and cleaning.

• Wash young fruits thoroughly and separate them from the stem.
• Dab dry with paper towels or towels.
• In the case of zucchini (at your discretion), a soft and tender skin can be left. In other cases, the skin will certainly cut off.
• Decide on the seeds. If they are formed, the pulp and seeds are completely removed. The fruit is cut along or across (as it is more convenient) and the middle is taken out with a knife. If there are no seeds, do not touch this part.

These are mandatory procedures applicable to all varieties, regardless of storage methods. In the next phase of preparation, the fruits are given a preferred geometric shape, most suitable for subsequent use, and are processed and frozen.

This method is the simplest to use. It does not require additional thermal operations. In this case:

• zucchini cut;
• paper sheet blot the cut sites, removing the protruding liquid;
• divided into compact portions, sufficient for one cooking;
• Packed in bags in one layer, squeeze out the air and tie;
• placed in the freezer.

The advantage of this option is that it is a quick and energy efficient solution. All the useful ingredients will fall on your table without losing the benefits. However, this simple approach has one significant disadvantage. The feeling of freshness is lost, the density rises to a rubbery consistency. After thawing, the semi-finished product becomes a shapeless, non-aesthetic substance.

The problem is solved by a blender. This preparation is suitable for puree soups and vitamin supplements for baby food.

Here, in order to preserve the presentation, you need to maximize moisture. For this:

• put the sliced ​​pieces on a moisture-absorbing coating, sprinkle them with salt and wait a quarter of an hour;
• when the ambassador causes an active release of juice in slices, it is removed;
• the vegetable is packaged for single use and placed in the cold.

This is a little time consuming exercise, because you have to wait until the liquid comes out. However, the result is worth it. Excellent external indicators allow the use of such preparations in a stew or for frying.

Here the method of thermal exposure is used - blanching. The essence of culinary reception lies in the short-term exposure to boiling water on the subject of processing. The method eliminates the detrimental effects of enzymes on the structure and overall tone of the vegetable, and also displaces the air, which in the complex has a positive effect on the shelf life. The algorithm of action is as follows:

• prepare two bowls of boiling water and cold water, respectively;
• cut the fruits in small batches in boiling water for 2-3 minutes;
• after re-boiling, bring the temperature down with cold water (forced cooling can be skipped, allowing the temperature to normalize naturally);
• using waffle or paper cloth, dry the cubes;
• Spread them in a sealed container in an even, single layer and put in the freezer.

If there is a double boiler, all operations with boiling water can be replaced with steam (the time is similar). You can use a little trick - freezing in two stages. It involves rapid cooling and subsequent storage in a less extreme temperature.

Most often the semi-finished product of this type is used for frying. He is preparing so:

• the fruit is cut into slices of usual thickness;
• on a large tray or plate lay out the cutting, not allowing the circles to touch each other (the surface is pre-closed with a package);
• a full row is covered with cling film;
• from above place some more isolated layers;
• cool a large number of circles at the same time and pack them into bags at the rate of one time.

For a change in diet, you can prepare vegetable mixes with eggplants, peppers or tomatoes. Signed packages will help determine what is in them. And in the case of separate storage, you can update the composition and percentage each time. Assorted finely chopped dill and parsley is a great way to add freshness and flavor to your dishes. The main thing is not to overdo it. Assorted cook like this:

• greens thoroughly washed and dried;
• cut and mixed with zucchini pieces;
• Traditionally packaged in portion bags and subjected to freezing.

This method gives a chance to use samples that are not selected in other cases. You can use large vegetables, hard crust must be cut. The main criterion is the absence of solid seeds. Do the following:

• grate zucchini, using a large grater;
• let the liquid escape;
• squeeze out a lot of juice;
• packaged in containers.

The semi-finished product of this type is convenient for compact storage. Plastic sudok complete package and tightly filled with the resulting substance. The contents are tamped flush with the edges and, covered, put into the freezer. Frozen briquette is removed from the mold and conveniently stored on the shelves of the freezer.

Possible harvesting and fully prepared dishes. In winter, you only need to defrost the food with a microwave and add it to the rich sauce. This is a quick and inexpensive way to diversify the menu and please your loved ones with a fragrant dinner. To create such a blank:

• thin-skinned young vegetables are washed and dried;
• cut into rings centimeter thickness;
• salt and pepper to taste;
• breaded and fried until crusted;
• allow to cool completely;
• placed in a container, isolating the layers between them;
• placed in the cold.

Freezing zucchini for the winter is a great idea. This will prepare for the winter period, meager on vitamins. Squashes remain fresh for a long time and are always at hand. The optimal shelf life of blanks is 3-4 months. At observance of a stable temperature regime, it may well be extended to 8 months. This will be a great help for the hostess in the preparation of interesting dishes. After a year it is better to recycle old stocks and make new ones.

Here are some helpful tips:

• Wash and clean the fruit before laying;
• do not store a large number of cuts in one container, distribute them in batches;
• number the packages and make a list of the type and duration of the bookmark.

Learn more about how to freeze the zucchini for the winter, you will learn from the following video.