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Keep the vegetables under running water and leave them to drain. It is possible to use the
same boiled water for a couple of times in the soaking process.
Packing: Plastic bags can be used for freezing vegetables. Wrap properly to ensure occupying
minimum storage place. Green leaf vegetables such as spinach can be put into plastic
containers. Portions should not exceed 1 kg each.
Preparation of the thawed vegetables: You should thaw frozen vegetables in boiling water or in
oil. Before mashing vegetables (spinach, cabbage), they should be left to thawing. Once
thawed, they should be immediately cooked. Cooking time of previously frozen vegetables are
1/3 less than that of the fresh ones.
FRUITS
Freeze only ripe (not over-ripe) fruits. Shock boil or sterilize those fruits that can easily lose
colour (apple, pear and the like). It is possible to use frozen fruits later on as stewed, jell,
marmalade and additives to pastry. You can either freeze fruits with or without adding sugar
according to the purpose of use. Fruits that are stored in sugar added water keep their smell
and taste after freezing.
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Preparation according to purpose of use:
For raw consumption: Fruits can be frozen either in sugar added water or not in it. Take out of
the container, leave for thawing when desired.
For making jelly, marmalade, and stewing: Thaw the frozen foods and then treat as if fresh.
For tarts: Thaw well before use. Once thawed, use immediately to make tarts.
For cakes, pies: Freeze the fruits without adding any sugar. Thaw in the ambient room
temperature, place at the top of the pastry dough, spread sugar on top before baking.
Packing: Keep those fruits in plastic bags that do not give out juice and those in plastic
containers that give out juice.
Storage Time: Apricot, Fruit jell: 4-6 months, all other fruits 8-12 months.
DAIRY PRODUCTS AND EGGS
Dairy and oily products (sour cream, custard, clotted cream and mayonnaise) do not allow for
deep freezing. Eggs: Don not freeze in shells. (Otherwise they would break). Therefore stir
yolks and whites either separately or together until well blended before freezing. Add a small
amount of salt or sugar to ensure that the yolk mixture is not very consistent.
Packing: Freeze yolks and whites in plastic containers and then store them packed.
PASTRIES (Breads, cakes and pies)
It is possible to freeze baked tarts, pies, cakes and crusts.
For the pastries keep fresh for a long time, they need to be stored frozen. It is possible to
refreeze the thawed pastries. Pies that are fully ready with the cream on crust should be well
packed after freezing.
Packing: Wrap previously baked pastries with aluminium foil. Leave them for thawing for the
time indicated in the table. It is more convenient to store cakes in plastic containers.
It is easier to store pastry doughs in plastic cling wraps, as it may be hard to separate the
frozen dough from aluminium foil wrapping.
Storage Time:
Breads; Cookies: 3-6 months; others: 1-3 months
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