In the summer, when there are a lot of berries, it’s easy to saturate your body with vitamins. The situation is more complicated in winter. Of course, at this time of year you can buy fresh fruits and vegetables in the store, but they are not only expensive, but also often not tasty. That is why in the summer it is worth spending a little time preparing.

Berries can be frozen or dried for the winter. Both methods are not complicated and allow you to preserve the maximum of nutrients. However, if you need to stop at just one thing, it is better to choose frozen berries. They are 90% as healthy as fresh!

Vitamins in frozen berries are most often preserved in full. You can only lose those that are destroyed by high temperature(for example, vitamin C), and only if the berries are blanched before freezing.

What berries can be harvested for the winter?

All that remains is to find out which berries can be frozen. Almost everything, with the exception of fruits with very soft pulp. Overripe strawberries or watermelon will definitely turn into ice porridge. Therefore, choose berries that are ripe, but without any blemishes on the skin.

And in order to avoid unpleasant surprises later, you should also find out how to properly freeze berries for the winter. It’s simple: pack the fruits in portions so as not to expose re-freezing; Do not wash soft berries first and freeze the fruits, spreading them in one layer. After 6 - 8 hours they can be transferred to a bag or plastic container.

Frozen berries can be stored for a year if the temperature in the freezer is 18 degrees or lower. If it is higher, then you should not stock up on fruits for more than 4 months.

Benefits of dried berries

Dried berries are quite a bit inferior to frozen ones, but they are definitely healthier than canned ones. The vitamins in them may be destroyed during heat treatment, but the losses are minimal. Also dried fruits are never the reason food poisoning. They saturate the body with useful substances during the cold season and strengthen the immune system. They are also indispensable when you need to quickly replenish your energy supply. Dried berries have more calories than fresh ones, so they satisfy your hunger in a couple of minutes.

Dried homemade berries are usually stored for a year, that is, until the new harvest. Although if you keep them in a dry and cool place in a glass jar or linen bag, then they have no expiration date.

What is prepared from dried and frozen berries

Both dry and frozen berries are used for cooking various drinks: compotes, jelly, fruit drinks. Dried berries also added to tea.

Drying can be natural (air or solar) and thermal. Loss of vitamins is inversely proportional to the duration of drying.

During natural drying, the prepared fruits are poured in one layer onto large sieves, boards, plywood sheets with slats-sides nailed on the sides, etc. and placed at such an angle that the rays of the sun fall at a right angle. In the southern regions, iron and slate roofs are often used for this purpose, scattering the fruits on mats made of burlap or paper (without printing ink), pressed to the roof with wooden slats or poles.

To speed up drying, use stands (pallets, trays, sieves) with a perforated bottom made of stainless steel or other non-oxidizing metal or wicker from purified willow, as well as nets stretched over frames, etc. Holes are drilled in wooden stands. When drying, the fruits decrease in size, and they are poured from two or three onto one stand, and the freed ones are loaded with new batches of prepared raw materials. Shelving is used to save space.

You can string pieces of fruit onto strong threads and hang them on multi-tiered shelf frames. It is advisable to dry the sun-dried fruits over a heat source or in the oven, spreading them on a baking sheet in a denser layer. When drying on a wood stove, trays (sieves, grates) are placed on stands (bricks) in two tiers and periodically swapped. You can strengthen the baking sheet above the electric stove, having previously determined the required distance between them. When drying on gas stove A sheet of iron is placed above the burners at a certain height to protect the first layer of fruit from burning and to distribute heat more evenly.

In Russian ovens they usually dry in two stages. On the first day, the fruits are poured onto sieves or grates in a layer of up to 5 cm and placed on stands in a not too hot heated oven for drying. The next day they are dried at a higher temperature in the oven. During drying, it is necessary to take care of the influx of fresh air and the outflow of damp air from the oven. To do this, the damper is installed on a stand 4-5 cm high. Fresh air will flow into this gap, and hot and humid air will go into the hole between the forehead of the stove and the damper.

It is convenient to dry the fruits on a bench. To do this, cover the bed with clean burlap or paper, scatter the fruits or berries in a thin layer and stir them twice during the day, and then dry them in ovens at a higher temperature.

Dried fruits and berries are poured into a clean canvas bag and left for a week in a living room for leveling. During this time, they become somewhat damp, absorbing moisture from the surrounding air. Often, fruit moth larvae appear on dried supplies, from which butterflies (or large or small beetles) subsequently hatch. To avoid this, the fruits are poured onto a baking sheet, the affected ones and random debris are selected, and heated a second time in a hot stove or oven for 5-10 minutes.

The finally dried fruits or berries are poured into plastic bags, which are tied or sealed (sealed with a hot iron through paper), and then placed for long-term storage in a dry and cool place. If possible, dry supplies are poured into three liter jars and sealed hermetically. This is the most reliable way storage Since dried fruits absorb not only moisture, but also all sorts of foreign odors, even with short-term contact, they should not be kept next to strongly odorous substances (especially inedible ones).

Apricots and peaches ripe, undamaged ones are selected for drying. If apricots are dried with the pit, you get apricots, halved apricots - dried apricots, and if the pit is squeezed out of dried and cut fruits, then this product is called kaisa. When exposed to air, they dry out in a few days. The temperature in the oven or drying cabinet should be 60-70°C. Large peaches are cut into 4-8 slices.

Grape Only sugary varieties are dried. To speed up the process, the bunches are placed for 3-5 seconds in a 0.5% solution of baking soda, heated to 95-97°C (5 g per 1 liter of water). This creates tiny holes on the surface of the berries - pores, through which moisture evaporates faster. The bunches are immediately thoroughly washed in running water and laid out in one row to dry in the sun for 15-20 days.

As the top berries dry, the clusters are turned and spoiled berries are removed. For artificial drying of grapes, a temperature of 60-70° C is required.

Cherry plum and plum ripe, fully ripened ones are selected for drying. Sort, wash, remove seeds if possible. To dry in the sun, they are placed on trays in one row and put away under a canopy at night, stacked in stacks. From time to time, the fruits are checked and turned over so that they dry more evenly.

It is advisable to heat-dry plums in two or three stages with cooling periods. Then you get a uniformly dried product good quality. First, the plums are dried for 3-4 hours at a temperature of 40-50°C, then kept for 4-5 hours at a temperature environment and dried again at 55-60°C for 10-12 hours or until completely dry. Cherry plums are dried in the same way.

Cherry for drying it is better to take dark red one, you can process it like grapes, but it dries anyway drain faster and withstands temperatures up to 70-75°C after drying.

Apples Summer ones are dried more often, especially carrion, but it is advisable to choose sweet and sour ones and complete batches of the same variety. With the same humidity and consistency, they dry more evenly. The fruits are thoroughly washed, damaged areas are cut out and cut into circles up to 1 cm thick across or the seed pod is removed and cut into slices. Peeled fruits yield more delicious product. In air, apple slices quickly darken (the more sour, the faster).

Before heat drying, to preserve their natural color, chopped apples can be blanched by immersing them in batches in boiling water for 1-2 seconds. Apples are first dried at temperatures up to 65°C. At a higher temperature, the fruits will cook and juice will flow out of them, which should not be allowed. At the beginning of drying, they should dry out slightly (wither) and only after that can the temperature be gradually increased to 85°C.

Pears prepared for drying in the same way as apples, but dried at a temperature of 65-75°C

Wild apples and pears dried in the same way as cultivated ones, but prepared somewhat differently. Wild pears Usually they are not removed from the tree, but the fallen ones are collected. They are very hard, with a greenish or yellowish tint to the skin. They should not be dried in this form. Pears should be allowed to sit in baskets until they become soft and the skin darkens slightly or becomes completely brown. During this time, they will turn from bitter and tart to sweet and tasty. Often darkened pears are mistakenly considered spoiled, which is not true.

Wild apples are usually small, up to 3 cm in diameter; they, like pears, are often collected fallen, so both of them must be washed especially carefully. You can dry it in halves using the mode described above. As a rule, they are very sour and therefore they are mixed with cultivated ones, which improves the taste of compotes.

Almost all garden and wild berries can be dried. We need to store at least a little for the winter dried raspberries(due to the high content of copper, it helps against colds in the very first hours of the disease, it is better to brew without sugar), blueberries (regulates stool), strawberries and black currants, for vitamin teas. You can dry blackberries, rowan berries, dogwoods, etc. Berries are prepared for drying in the same way as for canning, but raspberries, blackberries and strawberries are not washed. The berries dry in 3-5 hours at a temperature of 40-50°C at the beginning of drying and up to 60°C at the end. But at the same time, you need to carefully monitor them, avoiding burning, sticking and drying out.

Freeze fruits and berries can be stored in new brands of home refrigerators with three stars on the lid, which means the temperature in the freezer has reached 18°C. During slow freezing at temperatures up to 12°C, the moisture of the raw material forms large crystals, which rupture the cell membranes, and when thawing, the juice flows out and the products lose marketable condition and taste. With rapid low-temperature freezing, very small ice crystals are formed that do not damage even the cell membranes, thereby preserving the quality and taste of defrosted (thawed) products.

For long-term storage(up to a year) the temperature is maintained no higher than -18°C; when stored for no more than 6-8 months, a temperature of no more than -12°C is permissible, otherwise recrystallization of small pieces of ice into large ones and destruction of the tissues of the raw material is possible.

For such a complex storage method, gourmet products are selected - especially tasty fruits and berries, with subtle aroma, high content vitamins and other benefits. Frozen sea buckthorn, cranberries and viburnum are especially well preserved. Can be frozen ripe apricots and pitted peaches, black currants, blueberries, raspberries and wild strawberries. Large garden berry significantly loses both taste and appearance.

Prepared fruits and berries are placed tightly in enamel molds with a depth of no more than 5-6 cm. In more deep products will freeze for a long time, and in small ones (2-3 cm) the moisture will quickly freeze out of the product. After complete freezing, the mold is removed from the freezer and held upside down under running warm water for several seconds to separate the finished briquette. It is immediately placed in a plastic bag or other water- and airtight packaging and placed back in the freezer, and the mold is filled with a new portion of raw materials.

For best use containers of the freezer, several briquettes of homogeneous products can be placed in one bag; it is advisable to have a rectangular shape rather than a round one. To ensure that the useful volume does not disappear, densely packed fruits and berries can be poured into the mold with the same juice.

General rule Storing all frozen foods in home refrigerators requires careful packaging. From open products moisture vapor passes into the air, as a result of which they dry out, and moisture condenses on the walls refrigeration chamber in the form of a snow coat. The issue is easier to solve in winter. Before taking it out onto the balcony in the warm season, each package should be wrapped in 2-3 layers of newsprint (alternating it with layers of air remaining during wrapping creates excellent insulation), folded into a basin or tank and covered with something cotton (wool, fur, etc.) to preserve the cold.

The freezing method does not guarantee complete preservation of vitamins; almost half of them are destroyed during defrosting and completely when re-freezing.

In summer there is always enough work in the gardens and gardens. Yes and in the kitchen thrifty housewives trying to stock up on vitamins for the winter, creating seasonal vegetables, berries and fruits truly culinary masterpieces. However, besides the pleasure of delicious food I also want to give health benefits. Especially during the winter months that are hungry for vitamins and minerals.

I suggest that today we discuss what is better: pickling, freezing or drying foods so that they retain as many useful substances as possible. We'll talk about how to do it right and learn a few healthy recipes delicious preparations.

Freezing food

Nutritionists unanimously say that this method is the most preferable of all homemade options. It is claimed that freezing preserves almost 100% of the vitamins and microelements in products. Not only is the freezing method the perfect way storage, the fruits that you later use for food are much healthier than those sold on the shelves in winter. Indeed, during storage and transportation, berries, fruits and vegetables lose a significant amount of nutrients.

Best when low temperatures saved:

• berries,
• cauliflower,
• black Eyed Peas,
• corn,
• greenery,
• green pea,
• Bell pepper,
• eggplants,
• cucumbers,
• mushrooms,
• broccoli,
• tomatoes,
• Brussels sprouts,
• zucchini.

Turnip, salad, green onions and radishes are not frozen!

Before freezing foods, they are thoroughly washed and cleaned (for example, peppers need to be cleared of seeds; if you are freezing zucchini, you can also peel them of seeds if they are large and hard). Then they dry it on a towel, trying to get rid of excess water, in some cases they cut it into pieces or slices, pack it in special sealed bags and send it to freezer.

In the freezer, food is subjected to blast freezing at low temperatures. This method ensures that liquid crystals do not form in the products, which means their taste and structure are best preserved, and shelf life is extended.

The temperature in the freezer determines how long food can be stored in it:

• if you frozen the fruits at -6°, they can remain in the freezer for three months;
• if the freezer maintains a temperature of -18°, then the food can last for 8-12 months.

There are foods that it is advisable to blanch before freezing (steam or place in boiling water for just a few minutes, then immediately put into cold water):

• zucchini,
• green pea,
• Brussels sprouts,
• eggplants,
• corn,
• black Eyed Peas.

But these products should not be blanched:

• tomatoes,
• mushrooms,
• greenery,
• cucumbers

If you are going to freeze tomatoes small sizes(cherries), you don’t have to cut them into pieces, just pierce them in several places and freeze them - this will prevent them from cracking from the low temperature.

The tastiest berries are not those that are frozen whole, but those that are ground with sugar - this is especially true. You can mash the berries with a small amount sugar, put into trays, freeze, and then put the frozen pieces into bags for further storage in the freezer.

In this video you can watch interesting experience freezing a wide variety of products:

Ferment, salt and soak

Basically, these different names Preparing food for the winter comes down to one thing - the need to use salt during the preparation process. The only difference is in the products themselves.

You can ferment tomatoes, cucumbers, cabbage,... Moreover, there is a special advantage of this method: soaked apples And sauerkraut much richer in vitamin C than fresh apples and heads of cabbage.

The most interesting thing is that pickled cucumbers are not inferior in vitamin C content, as well as group B, to their counterparts, freshly picked from the garden in the summer.

To pickle cucumbers and tomatoes you will need brine: 2 tbsp per liter of water. salt.

To ferment cabbage, you need to chop it and mash it thoroughly with salt: 0.5 tsp for 1 kg of cabbage. salt.

Not only apples are traditionally soaked, but also pears and even plums: per liter of water you will need 2-3 tbsp. salt and 1-2 tbsp. Sahara.

To keep your pickles crisp and fresh longer, store them in a cool, dark place.

Great recipe for assorted pickled vegetables watch in this video:

Marinating products

Marinating fruits is one of the in the worst ways preparing food for the winter. The thing is that when pickling, vegetables are subjected to heat treatment, which leads to the loss of up to 70% of nutrients. In addition, vinegar main component marinade) can harm the stomach. True, lovers of pickled preparations believe that many pickled vegetables and fruits are more tasty than their fresh counterparts.

Marinade is usually prepared for cucumbers, tomatoes, mushrooms and cabbage. Classic recipe: per liter of water you will need 2 tbsp for the marinade. salt, 30 ml vinegar, 1 tbsp. sugar and spices ( Bay leaf, hot pepper, various greens, cloves, garlic, allspice). Depending on the recipe, the quantity and composition of ingredients vary.

Typically, the marinade is heated to a temperature below boiling (up to 100°) and the prepared vegetables are poured into jars. How many times you will need to pour the products depends on the specific recipe.

The advantage of vinegar in marinade is that it helps destroy microbes, which allows you to keep hermetically sealed jars even when room temperature. It turns out, of course, very tasty, but it’s a pity that it’s not very healthy...

For those who like to enjoy pickled mushrooms in winter (like me), I recommend this simple and quick recipe:

Sweet preparations

Most of us are very fond of all kinds of preserves, jams, jams. Unfortunately, this method of preparing food for the winter is the least beneficial in terms of preserving nutrients in them. Only 10-30% of vitamins and microelements remain in fruits. The whole problem is necessity heat treatment, and the longer the berries and fruits are cooked, the less benefit they will provide later.

True, you can make so-called “cold jams” - this is when berries and fruits are ground with sugar. Also best choice There will be recipes for pressure cooker jams, when the fruits are boiled for up to five minutes.

The simplest classic recipe jam with maximum benefit It will be like this: the sorted fruits are covered with sugar in a ratio of 1x1 and cooked, stirring constantly. The readiness of such jam is determined simply: drop a drop of jam on a plate, if the drop does not spread, the jam is ready. A nice bonus is that such preparations can be stored at room temperature.

Jam can be made from the most unusual products, and you can see this by watching this video:

Dry food for the winter

One more excellent option the workpieces are dried. It allows you to save 50-70% of nutrients. The choice of products that can be dried is quite large:

• berries (currants, strawberries, blueberries, blueberries, cranberries, wild strawberries, raspberries, grapes, rowan, rose hips),
• vegetables (carrots, peppers, eggplants, onion, tomatoes, garlic, green peas),
• fruits (apples, peaches, plums, apricots, pears),
• mushrooms,
• greenery.

Special dryers are good for these purposes; you can use an oven (temperature 80°) and even a microwave. For greens, the preferred drying temperature is no more than 50°. If you are going to dry food in the fresh air, be prepared that you will need several days to do this and will need to turn the fruit over from time to time. better drying and drying. If you dry parsley in this way, try to keep it out of direct sunlight.

Small fruits do not need to be cut into slices, but simply laid out in one layer and sent to dry. Large fruits will need to be cut first.

It should be remembered that dried fruits have a higher calorie content than fresh ones, since they lose moisture during the drying process, but sugar remains, and its concentration in the dried fruit is high.

Unfortunately, during the drying process, significant losses of vitamin C occur - only a quarter of the original amount remains in the fruits. Also, the content of B vitamins decreases by a third. But the amount of vitamins E and A remains unchanged.

You can watch a video on how to dry vegetables and fruits in a dryer, as well as interesting recipe how to prepare marshmallow:

Good luck with your preparations and stay healthy!

IN cold winter there is a lack of summer vitamins, so the main task is to preserve them in in kind. There are three types of storage: freezing, cooling, drying. Freezing is the most energy-intensive, cooling is twice as economical, and it is just as much cheaper to dry fruits than cooling. But every process has its drawbacks.

Freezing is the most energy-consuming Photo: pixabay.com

Are you warm, girl?

"In order to save useful material“, you need to understand how they leave,” explains Alexey Zavaliy, head of the department of general technical disciplines at the Academy of Bioresources of the Crimean Federal University. - Water is a transporter for biologically active elements. If there is water in the tissues, the elements oxidize, so you need to evaporate the water or freeze it. Then the elements do not have the opportunity to enter into reactions and remain in their place, that is, in the fruit. In addition, if the product is dry or frozen, microorganisms do not multiply in it.”

To preserve the beauty and texture of fruits, a refrigerator or cellar with a temperature of 7-8 degrees Celsius is ideal; in such conditions, the fruits are stored for almost a year. True, storing in the refrigerator will not protect useful elements from decay: for example, vitamin C will “go away” in two to three months.

“A basement with a constant temperature below 10 degrees is a good option. At this temperature, potatoes germinate only in April-May. Carrots in sand will last the same amount of time. Fruits can last until the next season, but they retain fiber and sugar, not vitamins,” the specialist will clarify.

There are subtleties in storing frozen fruits: if the temperature is slightly below zero, it is advisable to use the reserves within three months. But at temperatures down to -25 degrees they can be stored for years. Before putting them in the freezer, fruits and vegetables must be washed and dried; they can be cut, after placing them in containers or bags in small portions.

Dried fruits and berries should be stored in sealed jars or cloth bags, but only in dry places Photo: pixabay.com

Happiness is not in beauty

Drying appearance fruit changes not for the better. “The form is lost, but not the aroma and benefits. We carried out tests dried products from October to May, - share research results Alexey Zavaliy. “During this period, with the initial level of 90% of vitamin C in May, 70% of it is retained - this is a good result.”

However, drying must be done carefully. Scientists have calculated that the most heat-sensitive vitamins of group C are destroyed already at 50-55 degrees. Vitamins A or B can withstand high temperatures, and microelements in beets and carrots (potassium, magnesium, etc.) “tolerate” even 90 degrees.

Therefore, it is recommended to dry fruits and vegetables at low temperatures. At correct mode drying, up to 90% of all nutrients in vegetables and fruits will be preserved. In this case, about 80% of the weight of the product is lost - for example, out of 100 kilograms of apples, only 20 will remain.

To dry the fruits, you need to cut them into 8-10 mm slices and remove seeds and seeds. Simply break the plums, apricots and peaches and place them on a baking sheet. This way the moisture will come out completely both in the air and in the oven. In a drying cabinet at a temperature of 50 degrees, fruits dry differently: raspberries - a day, an apple - 12 hours, a pear longer, it contains more moisture. If there is no drying cabinet, it is better to choose a ventilated place. You need to dry the fruits in the shade; an attic will do. If you do this in the sun, ultraviolet radiation will destroy all beneficial substances. Dried fruits and berries should be stored in sealed jars or cloth bags, but only in dry places. If moisture appears, fungus and bacteria come with it.

If you want to dry the product whole, then blanch it first. This is done, for example, with future raisins. Blanching is a short-term immersion of fruits in a boiling solution of water and soda. A tablespoon is enough for a liter of water. baking soda. This is done in order to “break through” the skin, which does not release moisture, and wash off the waxy coating.

"There are extremely healthy foods, which everyone forgets about - for example, grape marc,” reminded Alexey Zavaliy. - They are as useful as the grapes themselves, they can be dried, they are a storehouse of antioxidants in winter. You can make compotes from the marc all year round.”

Let's ferment!

When most people hear the word “sauerkraut,” they immediately think of cabbage. This is truly a treasure trove of vitamins for the winter. But you can also ferment other gifts of nature.

Apples

For fermentation, you can use plastic barrels or flasks intended for food, or glass bottles with a capacity of 3-5 liters. Place horseradish leaves, finely chopped garlic, chopped horseradish roots, blackcurrant and cherry leaves on the bottom. Next, lay the apples with clean skins in rows, alternating the rows of apples several times with a “carpet” or leaves and roots. They should cover it from above last layer apples The brine is prepared at the rate of 2 cups of sugar and half a cup of salt per 10 liters of water. It is recommended to add a few tablespoons to the brine rye flour. Pour the brine, cover the container with a clean cloth or gauze in several layers, and put the apples under a press. Leave for a week to ferment at room temperature. As soon as the foam subsides from the surface and air bubbles cease to be released, the containers with apples should be tightly closed and lowered into the basement. Suitable storage temperatures pickled apples from +10 to -3 degrees. The apples will be ready in a month.

Beet

You need a minimum of ingredients: beets, water (1 l), salt (40-50 g). Select fruits that are dark burgundy in color without white rings in the cut. Wash young beets thoroughly in a running water cold water, peel off the skin, cutting off the roots and leaves. Grate it, prepare a ceramic pot, put the beets there. Prepare a brine from water and salt, pour over the beets, and place pressure on top. Leave at room temperature to ferment. In the first days of fermentation, foam will appear that must be removed. In a warm place, beets will ferment for three to five days. After this, fill dry, clean, sterilized jars with it (40 minutes in the oven) and roll up.

Nina Shkarenkova | 01/05/2015 | 1493

Nina Shkarenkova 01/5/2015 1493

Vegetables, herbs and fruits are such summer products! I would like to use them in winter period when vitamins are so important and necessary for our body. So the question is how to save them beneficial features a year in advance, it is very acute.

Where can we, city dwellers living in high-rise buildings, find a cool place to store herbs and vegetables? As you know, heat treatment destroys vitamins; preservation means carcinogens. What remains? Freezing or drying.

Preparing for freezing

I store not only mushrooms, berries and herbs in the freezer, but also vegetables. Before freezing, I wash, clean, and process everything. I remove seeds from peppers and zucchini in order to use the space more efficiently.

Before freezing, be sure to blanch vegetables for no more than 1 minute, then quickly cool them in water. After this, I carefully pack them to isolate them from contact with air - moisture leaves the product with vapor.

When blanching, the product is doused with boiling water or steam in a sealed container or immersed in boiling water (0.5 - 5 minutes).

Freezing without blanching

I freeze root vegetables and greens without blanching - I simply chop them and put them into portioned plastic bags. Cauliflower I blanch in salted water, and broccoli in acidified water.

Without such preparation, vegetables will bad smell after thawing, the green peas will lose color and become bitter.

Green cubes

I chop the greens finely, pack them into an ice tray and freeze them. I get ready-made green cubes, which I put into bags and store. Very comfortably.

Rich aroma greenery will remind you of summer in winter

Soup sets

For cooking soup sets I put peeled and chopped vegetables in a bag: potatoes, carrots, green beans, onions, cabbage (you can use your imagination). I try to make portions for 2 people.

There is no need to defrost them before cooking - then everything taste qualities are saved. I pour the contents into boiling water or broth, and after 7-10 minutes. The soup is ready.

Frozen tomatoes

I cut the tomatoes into small pieces, put them in a plastic bag, spread them into one layer and put them in the freezer. In winter, I break off a piece and use it for soup!

Freeze berries with sugar

Strawberries are another reason to be sad about the warm season

To freeze garden strawberries, I mash them with sugar - you only need a little bit, to taste. I freeze the mixture in trays, then put it in bags. I defrost it in the microwave. Believe me, it’s much tastier than whole frozen berries!

Vitamins can be dried

I once salted green onions, dill and parsley. I liked everything except the parsley: over time, the taste of salted parsley changed a lot, and not for the better.

Dried seasoning is very convenient to use

Later I learned that parsley cannot be salted: with this method of storage, toxic substances form in it over time. Since then, I have dried parsley and stored it in cardboard boxes used for medicinal plants.

How to dry bell peppers

To do this, I choose ripened red fruits. First, I leave them in a warm place for a couple of days to wilt slightly. Then I tie them by the stalks so that the fruits do not touch each other, and hang them in a well-ventilated, sunny place protected from rain. The mass of the bundle should not exceed 2 kg.

If the weather doesn’t allow it, I dry the peppers in the kitchen, hanging the bundle away from the stove. When the fruits are completely dry, I transfer them to a canvas bag. Can be crushed dried pepper straws, remove seeds.

Drying bell pepper- it's a delicate matter

And take vitamins for health all winter and all spring!

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