The best way to fresh preserving food home – Preservation

Preservation is the best way to fresh preserving food

How to make fresh preserving food? In the cold season, summer vitamins are lacking, so the main task is to preserve them in their natural form. There are three types of storage: freezing, cooling, drying. Freezing is the most energy-consuming; cooling is twice as economical, as much cheaper, in contrast to cooling, to dehydrate fruits and vegetables. But each process has its disadvantages and advantages.

Preparing food products for fresh preserving

To understand fresh preserving food to preserve nutrients, you need to know how they leave. Water is a transporter for biologically active elements. In the water in the tissues, the components are oxidized, so you need to evaporate the water or freeze it. Then the details 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 will not grow in it.

Fresh preserving
Frozen vegetables keep their fresh in cooked meals

A refrigerator or cellar with a temperature of 7-8 degrees is excellent for preserving the beauty and texture of fruits. In such conditions, the fruits are stored for almost a year. However, storage in a refrigerator will not protect worthwhile elements from decay: for example, vitamin C will “go away” in two to three months. And of course, for city residents, storage in a cellar is not suitable.

The fresh preserving food when freezing

The shock method is possible thanks to the “quick freezing” function built into modern freezers, ideally preserves the original taste of the products, as well as their appearance. The shock method is possible thanks to the “quick freezing” function built into modern freezers, ideally preserves the original taste of the products, as well as their appearance.

Fresh preserving food
Shock freezing machine

The dry method involves freezing open food. Wash berries, fruits, or vegetables, dry them, put them on a cutting board, put them in the freezer for a while, and then hide them in a container.

This dry method involves freezing open food. Wash berries, fruits, or vegetables, dry them, put them on a flat surface, and put them in the freezer for a while. And after that, you hide it in a container.

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

Dry freeze
Dry drying of berries

In my opinion, both cases, as the fresh preserving food, are pretty suitable for holding food. I use a blast freezer mainly for chopped vegetables when I mix the vegetable mix. Shock freeze is also great for keeping fish fresh.

How to store fresh preserving?

Packages: this is a versatile option for small freezers. That is how vegetable mixes, hard fruits, and slices are stored flawlessly.

Plastic containers with lids. An excellent choice for freezing soft vegetables and fruits, mushrooms and berries, as well as broths and soups.

Store food
Use containers and bags for freezer storage

Plastic bottles. They are usually used for freezing fruit, berry, and vegetable purees and broths.

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Silicone bakeware or ice cube trays are used for vegetable or fruit purees, sauces (for example, tomato or pesto), or herbs with olive oil.

How to freeze berries and fruits?

For the long-term preservation of berries and fruits, freezing is also perfect as fresh preserving food.

Fresh preserving food
It is more convenient to arrange the berries in portions

Berries and fruits have frozen both wholes and in pieces, both in syrup and in the form of puree.

For mashed, you need a blender — ideal for peaches, since it is better not to freeze these fruits whole because they lose all vitamins.

Fresh preserving food Peach
Peaches are best mashed before freezing

But apricots, like plums, can be frozen in any way, conveniently – in halves.

Break apricots and plums into halves and remove the seeds

Before freezing, pears are recommended to be washed, dried, cured, cut, and cooked in sweet water for a few minutes. And it’s better to freeze them in syrup.

Ideas for freezing berries

As the berries must be carefully sorted out, mu must remove the stalks and leaves. The currants are dry frozen by placing them in containers or plastic bags and the form of puree. Sweet cherries and cherries are frozen with and without seeds. You can grind raspberries and strawberries and add sugar to make a great jam for the winter.

Fresh preserving food
Mix fruits and berries for a smoothie and arrange in portions in bags

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For compotes, it is convenient to serve a portioned berry platter. It is also used in baked goods. In general, it is better to freeze the berries in portions — in a volume convenient for you, because repeated freezing is unacceptable.

Black grapes
You can make ice cream from grapes, and freeze the cake for compote

You can also turn berries and fruits into homemade ice cream. To achieve this, you need to grind the ingredients in mashed potatoes and arrange them in containers; you can add syrup or sugar.

Freezing fruit puree
Great idea for freezing fruit and berry puree

How to Freeze Vegetables — The Best Way to fresh preserving food

c can store bell peppers in their entirety by removing the core and stalks and stacking them inside the other. In winter, you can please your family with delicious stuffed peppers. Alternatively, you can cut the bell peppers into small pieces or strips, ideal for salads, soups, and stews.

Best way to preserve tomatoes? The best way to save tomatoes? Tomatoes, like fruit, are often rubbed. And for the sauce and gravy, they make mashed potatoes from tomatoes and vegetables. They are best poured into silicone molds.
Cut into slices or circles and add to dishes for texture.

Options for freezing tomatoes

Before freezing, cauliflower and broccoli are cleaned of insects by lowering the inflorescence for half an hour in salt water. Thereafter, they are boiled in boiling water for several minutes, dried, then sent to the freezer.

Fresh preserving food
Freeze in smaller portions for convenience

Eggplants must first be washed, cut into slices, and sprinkled with salt. After 30-40 minutes, the bitterness will disappear. Thereafter, they are baked in the oven or blanched in boiling water.

It is better to blanch or lightly bake the eggplants before freezing

Zucchini are frozen in cubes, pieces, and shavings, from which you need to drain the juice.

Corn is placed in the freezer, both raw and boiled. It can be frozen whole or as grains.

It is better to put green peas in the freezer right from the garden. This way, it will retain its characteristic taste. Before that, he is blanched. For very young peas, 2 minutes is enough. Thereafter, the peas are thrown into a colander, washed in cold water, dried, and then sent to the freezer. Blanch before freezing and asparagus beans.

Green pease
Legumes should be blanched before freezing

How to Freeze Raw Vegetables

How to preserve fresh herbs?

Before freezing, greens are washed with warm water and dried, crushed, and packaged in small packages—best stored in oil or olive oil ice cube trays.

Butter with herbs
Mix any greens with your favorite oil and freeze


Store frozen food in a separate freezer drawer. Store separately from fish and meat. Defrost food gradually before use. If you want to boil them, it is better to remove them from the freezer before cooking by dipping them into boiling water.

The fresh preserving food Dehydration

Dehydration of food does not change the appearance of fruit for the better. The form is lost, but not the aroma and benefits. However, dry carefully. Scientists have calculated that the most heat-sensitive vitamins of group C are destroyed already at 122-131 °F (50-55 °C). Vitamins A or B can also withstand high temperatures, and trace elements in beets and carrots (potassium, magnesium, etc.) “tolerate” and 194 °F (90 °C).

Dehydrated vegetables
Dehydrated foods lose their shape and shrink

Therefore, it is recommended to dry fruits and vegetables at low temperatures. The correct drying mode will retain up to 90% of all nutrients in vegetables and fruits. At the same time, about 80% of the product’s weight is lost—for example, out of 100 kilograms of apples, only 20 will remain.

Dehydration is another fresh preserving food for long-term storage. To dry the fruits, you need to cut them into slices and peel them of seeds and pits. Plums, apricots, and peaches are broken up and spread on a baking sheet. So, the moisture will come out entirely, both in the air and in the oven.

Fresh preserving food
c can dry all food in a food dehydrator, even meat, and fish

In a food dehydrator at a temperature of 50 degrees, fruits dry in different ways. Raspberries — a day, an apple — 12 hours, a pear longer, contains more moisture. If a food dehydrator is not available, it is best to choose a ventilated area. You need to dry the fruits in the shade; even a balcony will do. If you do this in the sun, ultraviolet light will destroy all the nutrients. Store dried fruits and berries in sealed jars or rag bags, but only in dry places.

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How to dry whole fruit?

If you want to dry the product while, then pre-blanch it. This method dehydrates future raisins. Blanching is a short-term immersion of fruits in a boiling solution of water and soda. A tablespoon of baking soda is enough for a liter of water. It is done to “breakthrough” the skin, which does not release moisture and wash off the wax film.

Grapes in a dehydrator
Grapes should be blanched before dehydration

There are incredibly healthy foods that everyone forgets about, such as grape pomace. If you make juice or puree from grapes, the pomace remains. You can make compotes from pomace for a whole year. They are just as usable as the grapes themselves; they can be dried, they are a storehouse of antioxidants during the cold season.

Dehydration of fruits and vegetables is a relatively budgetary and fresh preserving food. I always try to get many vegetables from the farmers in the season and do the harvesting. You can also take advantage of discounts at supermarkets.

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