It's not uncommon to go to the supermarket and find one or another sale on a vegetable or vegetable, but end up buying little because you're afraid you won't be able to consume everything before it goes bad. Or, the opposite happens, when you get carried away and buy too much, but then realize that you won't be able to prepare everything in time.
In these cases, freezing is the perfect way to save and avoid waste. However, it is necessary to ensure that foods do not lose flavor, nutrients, texture and color when they are thawed for consumption. But, how to do this?
Our tip is to opt for food whitening: a very practical technique that can be applied with the help of Alpfilm products! In short: just put these foods in boiling water for a certain time (climb them) and then immediately immerse them in very cold water, giving a thermal shock that will inactivate the enzymes that spoil the food and also reduce the microbial load.
See a step by step:
- Wash vegetables or vegetables under running water. If they are consumed with the peel, also rub them with a brush exclusively for this use, even more carefully.
- Then cut them in the way they will be consumed. Try, however, to cut into even pieces to whiten them all evenly.
- Then, soak about 300 g of the vegetables at a time in a pan with at least 2,5 L of boiling water. Wait the recommended time for each type of food (check the table below).
- After the specified time, with the aid of a skimmer, collect the food from the boil and dip it in another container, this time with water and ice. Leave the vegetables in ice water for the same amount of time they were blanched.
- Drain them using a sieve or colander to remove moisture.
- Finally, pack the vegetables in jars with a lid or in Alpfilm Ziplock bags (click here to purchase yours: https://alpfilm.lojaintegrada.com.br/saco-plastico-tipo-zip-lock-18cm-x-225cm -12-un-per-pack-1un )
You can also freeze food in trays. Simply place the cooled, well-drained vegetables in a single layer on shallow trays or pans. After that, place in the freezer until firm, then quickly remove and fill bags or containers. Close and freeze immediately.
Table with food blanching time
| Vegetable | Scalding time in minutes |
| Celery | 4 |
| Pumpkin | 3 |
| Zucchini | 2 |
| Chard (leaves) | 2 |
| Chard (stems) | 4 |
| Artichoke | 8 |
| Leek | 3 |
| Almeirao | 2 |
| Asparagus | 2 |
| Eggplant | 2 |
| Beetroot (whole and medium size) | 8 |
| Beetroot (slice) | 3 |
| Broccoli | 3 |
| Carrot (whole) | 5 |
| Carrots (sliced) | 3 |
| Chicory | 2 |
| chayote | 2 |
| Cabbage | 2 |
| Cauliflower (bouquets) | 3 |
| Fresh peas (pod) | 3 |
| Spinach | 2 |
| Cassava or sweet potato | 5 |
| Mustard | 1 |
| Nabo | 5 |
| Palm hearts | 5 |
| Bell pepper | 2 |
| Okra (whole) | 3 |
| Cabbage | 2 |