Freezing vegetable stew for the winter
Learn how to freeze vegetables for stews for the winter at home. During cold weather, you can quickly replenish your vitamins. Freezing is considered one of the easiest and most affordable ways to preserve vegetables. You can simply chop your favorite vegetables, package them in plastic bags, and freeze them. These days, freezers are equipped with a quick-freeze function, which helps preserve all the nutrients, vitamins, and flavors in vegetables. Freeze in portions for your own convenience. It's worth noting that frozen vegetables don't need to be defrosted before cooking. They also cook much faster than fresh ones, as the texture of the vegetables changes slightly after freezing, becoming softer.
Ingredients:
- eggplant fruits - 1 pc.;
- zucchini - 1 pc.;
- tomatoes - 3-4 pcs.;
- carrots - 2 pcs.
How to freeze vegetable stew for the winter
We wash all our vegetables. Cut the eggplants into half circles.
If the eggplant is bitter, sprinkle it with salt for a few minutes, then rinse and dry.
Peel the carrots thinly and cut them as shown in the photo or into circles.
Cut the tomatoes into several pieces, don’t forget to remove the green stems.
Cut the zucchini into medium pieces.
Mix all the chopped vegetables in one bowl.
And then we package it into bags/containers.
We tie it up and put it in the freezer.
You can also cook frozen vegetables in a slow cooker. You can modify the recipe by excluding or adding certain ingredients based on your own taste. For example, you could add sliced bell peppers, cauliflower, broccoli, parsley, dill, and basil. However, some vegetables are best left unfrozen because they are readily available year-round, and freezing only makes them tasteless. Examples include white onions, cabbage, garlic, and potatoes.
