Is it possible to freeze a horseradish snack in the freezer. www.pravilnohranuedy.ru

Horseradish root and leaves are very popular in winter preparations. Spicy leaves are useful for preservation; the spicy root vegetable is used for horseradish and other savory snacks. To always have a fresh harvest, try freezing all parts of the horseradish for the winter. The freezer will preserve the beneficial substances of the vegetable, and then you decide for yourself: eat it fresh or use it for preparations in the winter.

Storage and defrosting

Berries should not be stored near meat, fish and other “odorous” products, otherwise they will perceive their smell.
You need to freeze quickly, so you shouldn’t fill the entire chamber. It is advisable to do this in small portions. Then you will be able to save a lot of vitamins. Before freezing, you need to prepare the chamber. Many refrigerators have a freezer pre-prep function. It is advisable to turn on the “Freezing” option one day before placing the product and turn it off a day after that. Then you need to set the “Storage” mode.

It is advisable to set the temperature from -18 to -23 degrees. At this temperature, the fruits are quickly and reliably frozen and stored for 8–12 months. But you can set it from 0 to -8 degrees, but then the products are stored for no more than 3 months.

Defrosting should be done gradually, placing the berries in the lower section of the refrigerator. But you don’t have to do this either if you cook compote. Without defrosting, the products are added to porridge during cooking. There is no need to freeze it again.

Berries after freezing can be used for various purposes. Compotes, fruit drinks, and jelly are prepared from them. They are used as components of cocktails and refreshing drinks. These fruits and vegetables are also used to make pie filling. They are added to cereals and baby food. The berries can be used in the preparation of ice cream, cottage cheese desserts and casseroles, as well as jellies, mousses and sauces. Moreover, in any form they retain their beneficial properties.

How to properly freeze horseradish for the winter in the freezer: methods for freezing root and leaf horseradish

Horseradish root is used to prepare various hot sauces and cold appetizers, and horseradish leaves are used in home canning. The benefits of this plant are undeniable, so housewives often have the question: “Is it possible to freeze horseradish?” You will find out a detailed answer to this question by reading our article.

Before storing the product in the freezer, it must be thoroughly washed and cleaned with a knife. To better wash off the dirt, the rhizome can be soaked for a couple of hours in a large container of water.

Large rhizomes are convenient to clean with a vegetable peeler, while small and thin rhizomes are scraped off from dirt with the tip of a knife. Cleaning rhizomes is a long and not very pleasant task.

After all the horseradish has been cleaned, you need to blot it with towels to remove excess moisture. Now you can start freezing!

Horseradish pieces

The cleaned rhizomes are cut into small pieces, 2–3 centimeters in length. The workpiece is placed in freezer bags or small containers. The tightly packed container is sent to the freezer for storage. If necessary, horseradish can be taken out and chopped in a meat grinder or blender without defrosting, and used for its intended purpose.

Watch the video from the channel “Know and be able” - How to preserve horseradish for the winter. The freezer will help you!

Grated horseradish

The manual method of processing horseradish is very labor-intensive. At the same time, aromatic vapors corrode the eyes and prevent you from breathing freely. Therefore, to grind horseradish, it is better to use a manual or electric meat grinder or blender.

If you are using an electric meat grinder, then place a plastic bag over the outlet hole to maximally prevent the release of essential oils that cause burning and tearing of the eyes.

The “safest” way to chop horseradish is to cut it using a blender or food processor. Since the rhizome is very hard and dense, the power of the unit should be at least 600 - 700 W.

The Brovchenko family in their video will tell you how to clean and grate horseradish. Painless and tearless way.

After pre-freezing, horseradish cubes are removed from the molds and transferred to packaging bags or containers.

The rhizome and green part of the plant tolerate freezing well and can be stored in this form for quite a long time, from 10 to 12 months. This depends on keeping the chamber temperature at -18°C, without changes.

Horseradish preparations are often used in cooking. The root is used in a variety of sauces and cold appetizers, while the leaves are common in canning and seasoning. Many people wonder whether it is possible to freeze horseradish for the winter. We'll talk about this later.

Horseradish contains many vitamins (C, E, PP, group B) and minerals (iron, potassium, magnesium, calcium, phosphorus, sodium), which have a positive effect on the body, and essential oil, which gives the vegetable a special taste. When frozen, all beneficial substances are preserved. In addition, freezing will provide you with another pleasant “bonus” - the thawed root will no longer cause streams of tears during processing, while the taste and smell will be no worse than that of a fresh product.

Among all the methods of preparing vegetables for the winter, freezing is the most convenient, optimal and fastest option. This way you can preserve: tomatoes, green peas, eggplants, pumpkin, Brussels sprouts, broccoli, corn and greens.

In pureed form

Before freezing, horseradish can be ground using a blender or in a meat grinder. It is difficult to grate the root: it will sting your eyes. To avoid eye irritation, it is advisable to place a plastic bag over the outlet of the meat grinder.

How to store at home

To preserve horseradish for the winter, use one of the following options:

They take a wooden box, fill it with coarse river sand (the height of the “cushion” should be 8-10 cm) and place selected specimens. Before laying each subsequent layer, you need to pour sand. This simple technique will prevent the root crops from coming into contact with each other and will extend the shelf life until spring. If the air in the basement or cellar is too dry, the boxes with sand should be periodically moistened by sprinkling with water. In such conditions, the fruits are stored for almost 6 months.
For the winter, horseradish preparations are tied into bundles and hung on the walls or ceiling. After some time, they will dry out slightly and become limp, but will not lose their usefulness and will not deteriorate.
As a suitable container, take buckets into which the root crops are placed in a vertical position and sprinkled with soil; it should be dry and slightly moist. In conditions of low humidity and at a temperature of +1-3 degrees, vigorous rhizomes can be stored until spring.

Wash the roots, thoroughly remove the skin, cut into small pieces and dry. In order for the cutting to dry faster and better, the plates should be as thin as possible.

Horseradish is prepared in several ways:

in the oven at a temperature of 60 degrees and the door ajar;
in a special device for drying fruits and vegetables;
under a canopy in partial shade (in the air).

Horseradish leaves can also be dried. The prepared cuts are placed in cotton bags or in glass containers, having previously been crushed with a blender or mortar.

The jar should be tightly closed with a lid so that the aroma and essential oils do not evaporate. The dried product is ideal as a flavoring additive for marinades, pickles, and various culinary dishes.

Conservation

A snack made from the vigorous root attracts with its piquancy and pronounced aroma. Preservation is another way to prepare horseradish. In Russian cuisine there are many recipes where it needs to be chopped in a meat grinder, in particular, when preparing horseradish with beets for the winter. This process has its own difficulties and causes lacrimation. A grater and blender are also used for these purposes. To make grating easier, the root vegetable should be soaked overnight in a container of water. To protect the eyes from irritation of the mucous membrane, it is recommended to use glasses. Store chopped horseradish in sterilized jars.

In the cellar or basement

Attention! Horseradish is well stored in a cellar or basement along with other vegetables. With such a bookmark, less labor will be required and the internal space of the room can be saved.

Horseradish will last until spring if you think about arranging storage in advance. It is necessary to thoroughly clean the cellar, remove the remains of rotten vegetables, whitewash the ceiling and walls, and treat the shelves and drawers from putrefactive bacteria.

An effective method is to use smoke bombs, but you must remember that this treatment requires at least 2 weeks of storage before adding food.

If the basement is ready, you can store root vegetables:

Prepare the required number of boxes.
Pour sand, dry sawdust or peat into the bottom of the container, and place the roots on this bedding so that they do not touch each other.
Fill the first layer and continue laying the roots, covering them with sand or sawdust.

Read more ► How to store zucchini at home

During storage, fruits must be inspected once a month. All rotten or diseased ones must be removed immediately, as they can cause damage to the rest of the horseradish.

If the roots begin to dry out too much, you need to pour wet sand into the box, otherwise the vegetable will become flabby. Alternative storage method: Unpeeled, dried roots are tied into loose bunches and hung from the ceiling.

This kind of horseradish dries quickly, but it is convenient to do this if the workpiece is small: you can save space in the basement.

Four main ways to freeze carrots for the winter

Method one: freezing raw carrots

In their raw form, carrots that are pre-grated are most often frozen. The vegetables chopped in this way are placed in bags and frozen.

In what form can you freeze grated carrots?

In one large bag, rolled up tightly. The required portion of the product is cut off with a sharp knife before cooking.
In a large bag in bulk. To do this, a couple of hours after placing the closed bag in the freezer, shake it thoroughly so that the chopped carrots remain crumbly.
In portioned bags, for one cooking time.

TIP: If grated frozen pumpkin is next to carrots in the freezer, do not forget to label the packaging.

See the video from the channel “Marinkina Tvorinki” - Carrots for the winter

Method two: freezing blanched carrots

For this method, clean carrots are cut into slices, cubes or strips. The thickness of the slices should be approximately the same. This will allow the carrots to cook more evenly in the future.

Then the vegetable pieces are immersed in boiling water for 2 minutes. The countdown begins from the moment the root vegetables are placed in boiling water

Important: each type of cut must be blanched separately from each other.

After the set time has passed, the vegetables should be cooled sharply. To do this, add enough ice to a container of cold water so that the water becomes as cold as possible. Cool the blanched vegetables for at least 3 minutes.

Method three: How to freeze carrots for the winter for a child

For a child, it is better to freeze carrots in the form of puree. To do this, carefully peeled root vegetables are cut into large pieces and boiled until soft, about 35 minutes.

ATTENTION! Carrots should be placed in cold water for cooking. The finished carrots are pureed with a blender until smooth and placed in ice trays or plastic cups.

The finished carrots are pureed with a blender until smooth and placed in ice trays or plastic cups.

Carrots frozen in this way will be an ideal complementary food for infants, and an excellent filler for various baby cereals and vegetable purees.

Method four: freezing carrots fried with onions

Many housewives ask the question: “Is it possible to freeze fried carrots and onions?” Definitely yes. This method will save a lot of time when preparing any dishes to which fried vegetables are added.

Horseradish for the winter, so as not to sour - the best recipes

Horseradish with tomatoes and garlic for the winter is a Russian appetizer with a sharp, tart taste. It has many interesting names: chrenoder, “tear out the eye”, gorloder, “cobra”, “wisp”, “burning”.

But all these names combine the simplest ingredients: tomatoes, garlic, horseradish, pepper, salt, sugar, vinegar.

There are a lot of recipes for making horseradish dressing, this is the classic version with tomatoes, garlic and horseradish, and with hot pepper, and with or without cooking. But the most important thing is to do everything right so that the horseradish does not sour, but makes us happy and saturates us with vitamins in winter.

Let's look at several proven simple recipes for preparing horseradish for the winter, step by step with photos.

Ingredient Selection

Tomatoes

Housewives often use overripe tomatoes to prepare snacks, which are no longer suitable for pickling and salads. But the main thing is to choose tomatoes without signs of damage or rot.

if you take vegetables that are too watery, then the excess liquid will have to be drained, otherwise the appetizer will separate and there will be a layer of clear juice at the bottom.

This, of course, can be easily corrected when serving by stirring everything with a spoon until it has a homogeneous consistency.

Garlic

We also select garlic cloves without damage or signs of rot. Large cloves are juicier, but less hot. For chopping we use a garlic press.

Horseradish

Without this Russian vegetable, you won’t get a real horseradish. It is harvested from the end of summer to the beginning of autumn, the knotty roots are selected, soaked in water, and then the brown peel is removed and crushed using a grater. For ease of grinding, keep in the freezer for half an hour.

Salt

The salt chosen is coarsely ground, suitable for all types of canning.

Secrets of preparation and storage

Be sure to wash the jars with laundry soap and then with soda. Then subjecting them to sterilization. Read about how to properly sterilize jars in the articles on our website.

How many minutes and how to sterilize jars in the microwave, empty and with blanks ? How long and how to sterilize jars in a saucepan with water, empty and with blanks? How long and how to sterilize jars in an electric and gas oven, empty and with blanks. Tips for sterilization

We select the ingredients without damage; they must be thoroughly cleaned and washed, otherwise the fermentation process will start.
We also sterilize lids for jars, either in the microwave, oven, or hot water, if they are metal. Nylon lids are more often used; you can simply hold them in boiling water for a minute.
It is better to store the sauce in the refrigerator or cellar, so you can enjoy it until spring; at room temperature, the appetizer will not last long.

Lifehack! I wash the jars only with soda, then pour 70% alcohol or acetic acid (50 grams), close the lid and shake. This way I do without sterilization and check the tightness of the lid. I pour the used vinegar or alcohol back into the bottle until next time. Not a single can has exploded yet.

Horseradish, classic recipe step by step with photos

As a rule, this is a method of preparation without cooking, and without adding vinegar. The horloder prepared according to this recipe is not used for long-term storage.

Is it possible to freeze bananas and why is it necessary?

Bananas are perishable foods. If transportation, temperature and storage conditions are incorrect, the substances contained in this product interact with the environment, causing its deterioration. For longer storage, freezing technology is used, which stops putrefactive processes.

The fruit contains minerals, antioxidants, vitamins B1, B2, B6, C and various trace elements (potassium, calcium, iron, magnesium, fiber, fructose, beta-carotene).

Proper freezing allows you to preserve the beneficial substances and properties of the product for a long time.

Incorrect storage temperature leads to rapid ripening or overripening, which affects the appearance (darkening, spots appear), consistency (becomes loose), and taste. If bananas are frozen correctly, spoilage of the product is excluded.

In addition, storing bananas in the freezer allows you to use them in the preparation of various dishes and drinks, regardless of the season.

Should bananas be frozen? Poll Options are limited because JavaScript is disabled in your browser.

Conservation

To prepare horseradish for the winter, housewives use a variety of recipes, but one of the most popular is still canning. Preparing the so-called horseradish is not at all difficult, and using an already prepared appetizer is much easier than preparing a new sauce from a fresh product each time.

Here are the basic recipes for canned horseradish.

Classic
. Add salt and sugar to taste to the grated horseradish, then add a little vinegar and water and sterilize in a water bath for about 5 minutes. After this, the workpiece is rolled up with tin lids.
"Spark."
To prepare this beloved horseradish, you will need 1 kg of tomatoes, 300 g of grated horseradish and 100 g of garlic. Vegetables are minced through a meat grinder and then seasoned with salt, sugar and vinegar. This preparation does not even require rolling - it can be stored under plastic covers.
With beets.
Pour boiling water over the grated horseradish (500 g) and cover with a lid. After the water has cooled, it needs to be drained, and add 1 tablespoon of salt, sugar and half a glass of vinegar (6%) to the horseradish. Boil beets (about 300 g), finely grate and also add to the mixture. You can store such crap for several years if you roll it up in sterile jars. Some recipes suggest using beet juice instead of grated beets, but, in my opinion, then the product will turn out too watery.
With sour cream.
This option is milder than previous recipes, so spicy lovers should avoid it. Preparing horseradish with sour cream is very simple: mix grated horseradish (300 g) with 2.5 cups of sour cream, add salt and sugar to taste, pack in jars with lids and store in the refrigerator for no more than 5 days.

These fairly simple recipes will allow you to store grated horseradish root at home for a year or more (provided you add vinegar and package it in sterilized jars). Inexperienced housewives may experience difficulties at the stage of grating vegetables on a fine grater. Let me share a secret: the easiest way to get grated horseradish is to grind it in an electric meat grinder and wear a protective mask or swimming goggles. If you have a manual meat grinder, it is advisable to put a plastic bag on it: then a much smaller amount of irritating substances will reach your eyes.

Horseradish is a noble vegetable. It is used both as an aromatic seasoning in cooking and as a remedy for the treatment of many diseases in folk medicine. Just very capricious. A little higher than necessary temperature will dry out, a little higher humidity will rot.

But our great-grandmothers knew how to keep horseradish fresh at home until the new harvest. Great-grandmothers knew, but great-grandchildren forgot. Now we have to remember how our ancestors stored horseradish correctly.

Horseradish with pepper for the winter with cooking

It's very easy to prepare. You can add different vegetables. The main requirement is mature and unspoiled products. They add flavor to various dishes: manti, meatballs and even dumplings. You can make a spicy sandwich in two minutes.

Perhaps the most unusual recipe for spicy lovers. It contains garlic and paprika. They add a delicious taste to the snack.

Products:

Horseradish – 100 g.
Tomatoes – 100 g.
Salt – 2 tsp.
Sugar – 1 tsp.
Garlic – 100 g.
Chili pepper – 100g.

Technology:

Peel and wash the tomatoes. Cut into large pieces.
Peel and cut the horseradish.
Separate the garlic from the peel and rinse.
Mix all ingredients and grind in a blender to a mushy consistency.
Add spices and mix well.
Pour everything into a saucepan, put on fire, bring to a boil and cook for 1.5 hours.
At the very end, add the powdered chili pepper.

Before finishing cooking, check for taste and add spices as needed. Next, place the horseradish into sterilized jars and screw on the lids. Then cover with a warm blanket and wait overnight. Thus, all microbes should die and the twists will last until winter, if not longer. This snack has a rich and spicy taste. Thanks to cooking, it will wait for its finest hour for a very long time.

Some facts! Horseradish has medicinal properties. It contains a lot of:

Vitamins.
Calcium.
Essential oils.
Gland.
Manganese

For men: enhances strength. For women: improves the functioning of the intestinal tract, reduces cellulite. For children: treats ARVI, helps with flu and cough. Used as an inhaler and in compresses. Such a useful product should be in every home!

The analogue of spicy horseradish can be sweet. To do this, omit the hot pepper from the recipe and add more sugar. Believe me, the taste will not deteriorate at all. This snack is considered a classic among horseradish dishes.

Freezer storage

If you want to freeze fish yourself, you need to do this in the following sequence:

Before storing fish in the freezer, the carcasses are washed and wiped dry with a disposable towel.
Large carcasses can be pre-cut, but in general freezing is also acceptable.
When the pieces are ready to be frozen, they are placed in an airtight bag.
Then remove any remaining air from the bag, close it tightly and place it in the freezer.

The blast freezing technology that many modern refrigerators are equipped with ensures the fastest freezing of fish tissues, which allows them to preserve their structure. A product frozen quickly (at -30°C) is stored longer. This function is activated as soon as the carcass is in the freezer.

Frozen fish should be stored at a temperature of -8°C and below.
Freezing at -18°C (deep) can make the shelf life of fish in the freezer longer (6 – 10 months).
Freezing is well tolerated by both fresh products and pre-processed products (smoking, salting).

How to prepare and store chopped horseradish

You can store chopped horseradish for the winter frozen, dried, grated or in the form of sauces, the most famous of which is horseradish. For all these methods, you can use the roots that were rejected during inspection, you just need to thoroughly wash and clean them, mercilessly removing all suspicious stains from them.

When talking about how to store horseradish in the refrigerator, one cannot fail to mention the freezer, where the frozen root can remain until the next harvest. The peeled and washed root should be cut into small (2-3 cm) slices, allowed to dry slightly, and then placed on a tray, making sure that the slices do not touch each other, and frozen in the freezer. Frozen slices, in order to free up scarce space, are poured into a plastic bag and stored in it until the next harvest, and after defrosting they will be as tasty and aromatic as fresh ones.

Horseradish root can also be dried. Peeled and washed roots are cut into thin (no thicker than 5 mm) slices, or grated on a medium grater. After grating, place the horseradish in a thin layer on a baking sheet and place in the oven to dry. Chop the dried slices or grated horseradish, pour into a glass jar, cover with a lid and store in a cool place. Just don’t forget to soak this powder in water an hour and a half before using it.

You can also store grated horseradish in vinegar. Grate the prepared roots on a fine grater, then mix with vinegar to make a paste, transfer to a glass jar and seal thoroughly. Sealed horseradish can be stored for up to a year, but it will not stand open for long.

Among all the ways to store horseradish: in roots, frozen, grated or dried - choose the one that you like best. The main thing is that this vigorous vegetable can be present on your table all year round, making cooked dishes tastier and more aromatic.

In many cuisines of the world, horseradish is considered perhaps the most suitable seasoning for homemade sausages, and even for some. Therefore, it is not surprising that many housewives prefer to have a supply of fresh or dried roots so that, if necessary, they can prepare an excellent spicy seasoning, which not only increases appetite, but is also the richest source of vitamin C. How to store horseradish, in the form of fresh roots, in dry form , or grated on a fine grater, every housewife decides. The bactericidal properties, aroma and taste are preserved in any case. Let's try to figure out how to store horseradish so that you can enjoy hot and spicy seasonings all year round, or use the roots for medicinal purposes.

Top articles: Shelf life of rolls after cooking in the refrigerator

Horseradish root in the refrigerator

After you pick horseradish from the ground in the fall or spring, select young roots, the length of which is no more than 30 centimeters, remove the leaves, clean the soil and wrap it in a bag or cling film. In the lower compartment of the refrigerator, horseradish in cellophane can last up to 3 weeks. For longer storage (about six months), place the bag of roots in the freezer. You can also store peeled horseradish and cut into small pieces in the freezer; don’t worry, nothing will happen to the roots, horseradish is an amazing plant that can withstand frosts down to minus 80 degrees.

How to store horseradish in the cellar

Place the roots extracted from the ground in a box with sand poured at the bottom. Place the horseradish so that the roots do not touch each other, then cover it with sand and place it in a dark cellar with zero temperature. If you chose roots in the spring, they may germinate in the summer; to prevent this from happening, sprinkle them with slaked lime.

Dried horseradish roots

If you do not have the opportunity to store horseradish in a cellar or freezer, the roots can be dried. To do this, cut the horseradish into slices, arrange them in one layer on a baking sheet and place in the oven, which must be preheated to 60 degrees. When the horseradish slices become hard, they need to be ground. You can do this in a mortar or in a special home mill, after which the dried and crushed horseradish is poured into a glass or porcelain bowl and tightly closed with a lid. When you want to make seasoning, all you need to do is soak the powder in water.

Grated horseradish

If you decide to store horseradish in the form of grated seasoning, be careful; prolonged inhalation of the aromas that will spread as soon as you touch the root with a knife can be dangerous for the mucous membranes. Therefore, process only a small amount of horseradish at a time. Using a fine grater or meat grinder, chop the washed roots, place in sterilized jars, add sugar, salt, vinegar, and, if you like, beet juice. Now seal the jars so that on a holiday evening or just for dinner you can open a vessel with aromatic seasoning.

Freezing horseradish leaves

Why are horseradish leaves needed? This green complements and improves the taste of meat dishes, including soups. The leaves are also added to marinades so that vegetables are stored longer and do not spoil.

Rules and stages of freezing leaves:

Collect healthy green leaves, rinse thoroughly and dry.
Without cutting, place in stacks in containers or bags.
Squeeze out the air and pack tightly.
Store in the vegetable compartment.

To use the leaves, simply remove them from the freezer and immediately add them to your dish. There is no need to wait for thawing.

Russian national cuisine is unthinkable without horseradish. Do not limit yourself in winter supplies of this vitamin-rich spicy fruit: make canned food, salads, marinades, freeze fresh root. Horseradish will benefit the body in any form.

Horseradish can be stored in different ways: fresh, frozen or dried.

The first method is preferable: this way the maximum beneficial properties are preserved.

Housewives use dry powder not only as a spice, but also as an antifungal agent when preserving other vegetables.

Horseradish is harvested in the fall. The rhizomes are carefully dug up, trying not to injure them, and the soil is shaken off.

If horseradish is stored in the basement, then there is no need to wash the vegetable: in such storages it is well preserved with a lump of earth, and excess moisture can only damage it.

If horseradish will be stored in the basement, then there is no need to wash the vegetable

After the crop is harvested, it is necessary to trim the leaves and lubricate the sections with iodine to prevent the development of fungal diseases. Then the roots need to be slightly dried in a ventilated place for 24 hours.

The product is sorted - damaged specimens are processed, and intact ones, without rot or damage, are prepared for storage in the cellar.

To ensure that the roots last a long time and retain their beneficial properties, you can store them fresh, dry or frozen, whole or chopped.

Is it possible to freeze green onions?

Green onions, like any greens, can be safely frozen. In winter, such a preparation will come in handy, because a bunch of green feathers on the market costs much more than in summer, and brings practically no benefit.

Points for and against

Not all housewives prepare green onions by freezing.

There are arguments against this method:

After prolonged exposure to sub-zero temperatures, greens lose their taste and vitamins. However, if you follow the basic principles of freezing, nothing like this will happen.
Not everyone knows how healthy this vegetable is and what dishes to add it to.
After defrosting, the feathers lose their elasticity and stick together. This occurs exclusively when freezing rules are not followed or defrosting is improper.

There are many more arguments in favor of this method:

The preparation process is completely simple and accessible to everyone.
Frozen green onions keep better than dried or pickled ones.
Ready-made chopped greens greatly simplify and speed up the cooking process.
You don’t have to buy green onions at the market, which means you save money and time.
The vegetable contains many vitamins and phytoncides, which will improve health and boost immunity in the winter.

Loss of beneficial properties

The common belief that greens lose vitamins and other useful components after freezing is refuted by science. In fact, vitamins are destroyed not by freezing, but by exposure to light, air (oxidation), and high temperatures. Freezing, on the contrary, is considered the most optimal harvesting method for preserving the maximum amount of useful substances.

Taste and consistency after defrosting

If the technology is followed, the taste of green onions remains unchanged. It only deteriorates when stored for too long and re-frozen after defrosting.

The consistency of onion feathers changes slightly - they become somewhat softer than fresh ones. This depends on the freezing method and storage conditions. If you follow the recommendations and tips for properly freezing greens, their consistency will remain virtually unchanged.

Benefits and composition of horseradish

The vegetable not only adds piquancy to dishes, but also consists of a lot of substances necessary for the body. If you study the content of vitamins and minerals in it, horseradish can surpass even multivitamin complexes.

Ascorbic acid.
Phytoncides (powerful antibacterial substances).
Vitamins of all groups.
Essential and mustard oils.
Potassium.
Magnesium.
Calcium.
Iron.
Manganese.
Rough fiber and protein.

With all this abundance, horseradish has a calorie content of slightly more than 50 per 100 grams. But the amount of vitamins will directly depend on how you can preserve horseradish in the winter at home.

It is not difficult to prepare this vegetable for future use. Both roots and leaves are suitable for storage. It is impossible to keep the greens until spring, but the lower part is quite possible. There are a great many connoisseurs of horseradish as a seasoning. Therefore, the variety of recipes and preparations with it never ceases to amaze. Horseradish is dried, pickled, frozen, salted and prepared into hot sauces.

At the same time, its taste almost does not change. A mixture of horseradish and tomatoes, prepared in the fall, remains hot and vigorous until summer. This is the most popular seasoning for meat. But for high-quality preservation of horseradish roots and leaves, the harvest should be harvested correctly and on time.

Horseradish for the winter so as not to sour: a classic recipe and its variations, photos and videos

As you know, some people like it hot! This also applies to food, and especially sauces. Big fans of spicy foods know about the classic seasoning from Russian cuisine - horseradish. Tasty, fiery, easy to prepare, and able to cure any cold, it has become one of the favorites on our tables. Sometimes this seasoning is called gorloder or horseradish, and all because its base is horseradish.

We prepare horseradish for the winter so that it doesn’t go sour

There are several options for preparing horseradish, but for us the most important thing is to prepare it for future use, for the winter. In this case, it is important that the sauce does not begin to sour and mold. To achieve this result, you need to follow strict cooking rules and know some secrets.

Learning to store horseradish root

In terms of vitamins and minerals, horseradish root is several times superior to greens. Therefore, the use of this part of the plant is more popular. But to prepare vegetables for future use, you need to tinker a little. Now we will figure out how to preserve horseradish root for the winter.

Saving as a whole

This storage method has its disadvantages and advantages. It saves time during preparation, but requires effort during further use. Horseradish roots need to be cleared of soil, side shoots removed and ends cut off. There is no need to wash or remove the peel, this will extend the shelf life. All that remains is to choose a suitable place for horseradish.

In rural areas, a cellar or basement is suitable. The roots should be placed in wooden boxes, sprinkled with earth or sand. They will last well for up to eight months.
In the city you can put horseradish in the refrigerator. To do this, place the roots in plastic bags, after wrapping them with cloth.
You can also freeze the rhizomes in a freezer, where they will not spoil for 12 months.
If the goal is to preserve the roots for a week or two, then simply put them in a bucket of cold water and put them in a cool place.

This storage method is ideal for busy housewives who have more free time in the winter than in the fall. Having chosen one of the ways to preserve whole horseradish for the winter, using recipes containing it will become easy and simple. You will need to get the right amount of vegetables, peel them and use them for their intended purpose.

Chopped root

You can use crushed roots to make soups, sauces and everyone’s favorite adjika. Before starting work, you should wash the roots with a brush and clear them of the top layer. Then, using a grater or food processor, chop the vegetables without turning them into porridge.

The only way to preserve grated horseradish for the winter is deep freezing. When stored in the refrigerator, it quickly loses its properties and acquires a dark shade. Therefore, it is best to put the horseradish into bags and place it in the chamber.

Canning

There are different ways to seal horseradish in jars with iron lids. More often, pickling of roots is used in pure form and as part of other vegetables. For canning you will need sterile jars, two tablespoons of salt, half a glass of sugar and one and a half liters of drinking water.

We thoroughly wash the rhizomes, clean them and place them in prepared dishes; you can mix them with cucumbers. Then boil the water and pour over the vegetables once. You need to re-fill them with boiling brine prepared from the indicated ingredients. After this, add vinegar, close the lids and put them underground for storage.

Top articles: What is the shelf life of tomato seeds

As a dry spice

First, the root is peeled, washed and peeled. After this, the root is crushed and dried in the oven over low heat. Well-dried raw materials can be easily ground in a coffee grinder.

The resulting powder is poured into a glass container and stored in a cool place. Dry powder is used as a preventive measure against mold during preservation.

Dry horseradish is good to add to sauces

If you add one tablespoon of dried root to the brine for cucumbers, then fungus will not appear in it and it will not become cloudy. The powder is also added to already opened jars of canned vegetables: this way they are stored longer without mold.

Dry horseradish is good to add to sauces (for example, adjika) to add a piquant taste.

Each method of storing horseradish root has its own subtleties:

If the roots will be stored in the refrigerator, they are first washed and thoroughly dried. To increase shelf life, they should not be cleaned.
Frozen vegetables can be stored in the freezer for about a year. You can freeze both whole and ground roots. Be sure to wash and dry them before storing.
Drying is an effective storage method. The roots can be dried by simply laying them out in the shade, but it is better to do this in the oven. The washed root vegetables are cut into small pieces and laid out in one layer on a baking sheet, dried for 1.5-2 hours while maintaining a temperature in the oven of up to 60 degrees Celsius. After drying, it is better to store the root in cloth bags or glass jars. You can make seasoning from it by simply grinding it.

How to choose

It is better to buy live fish, but there are situations when you need exactly the one that is brought from afar. It is transported frozen and must be sold in the same form. You cannot buy a thawed or completely defrosted product: it is no longer suitable for storage. It is also not clear how many times the products were frozen before.
The shelf life of frozen fish sold in packaging is indicated by the manufacturer. The time of catch must also be written on the label. The storage conditions for this product are also described. The main thing is to check that the packaging is sealed. This has a great impact on the quality of the product: taste, structure and beneficial properties.

Frozen fish must be healthy in appearance, have a uniform color without the presence of white spots or damage, as well as a fresh smell corresponding to the type of product.
A quality product cannot be in a large amount of ice, and its glazed coating (ice glaze that is frozen onto the surface of the carcass using a special technology) cannot have a thickness of more than 5% of the total mass.
If you purchase a good, high-quality product and keep it in the freezer in compliance with all the rules, you can store frozen fish for quite a long time.

How to freeze dill correctly?

Fresh dill is an incredibly aromatic herb. When cut, it smells fragrant and imbues dishes with a spicy aroma. This happens due to the content of essential oils in the stem and needle-shaped leaves.

Freezing allows you to preserve the full flavor of dill. At -18 degrees it can stay in the freezer until spring, about 9 months

But it is important to freeze greens correctly:

Dill must be clean

It is important to thoroughly rinse the bundle from dirt and dust. After freezing, greens are not washed: this causes them to quickly wither and become unappetizing. Dill must be dry, without water

Otherwise, the moisture will turn into ice and the greens will stick together into one lump. You need to release the air from the freezer packaging. Plastic containers are filled to the top with greens. If bags are used, they must be tied or zipped. The absence of air eliminates the possibility of any reactions, penetration of foreign odors and premature deterioration of dill.

Features of freezing

To get the most benefits and preserve the taste of green onions, keep in mind some simple but important tips:

Before you start chopping your greens, rinse them well with running water. Chopped onions should not be washed - this will lead to loss of taste and aroma.
The white part of the onion can also be frozen, but it is better to do this in a separate container. Cut off the white “legs” from the greens only after washing, so that water does not get on the cut, otherwise the feathers will stick together.
Be sure to drain the washed greens in a colander and dry with napkins or paper towels. Feathers must be completely dry. Then they will tolerate freezing well and will not stick together.
It is better to pack greens in portions so as not to take them out of the freezer many times. Otherwise, green onions will quickly lose their taste and beneficial properties.

Choose elastic feathers of a rich green color. Remove all withered, limp and dry ones.

Pie

Useful preparations allow you to prepare a layer cake with frozen berries. There are many different recipes. For the simplest one, you will need 500 g of berries and the same amount of dough. You also need sugar (1/2 cup), starch (3 tbsp) and an egg. Puff pastry can be purchased ready-made. It must be divided into 2 parts. One of them needs to be rolled out to the size of a baking sheet. Grease the container with oil and transfer the dough.

The berries must be mixed with sugar and left for 15 minutes. Then you need to remove the liquid and add starch. Now you can add the filling. After this, we lay out the second rolled out layer on which to make cuts. The baked goods are treated with egg. Place the pie in the oven for 30 minutes, which must be preheated to 200 degrees. Do not immediately remove the cake from the mold, let it sit a little. The result is a delicious dessert that will be an excellent addition to any tea party.

How to dry horseradish roots

Roots discarded for long-term storage in the basement can be dried. To do this, the roots are cleared of soil and tops, and small roots are cut off.

Then the roots are quickly washed in cold water and the outer skin is peeled off. You cannot soak the roots for drying, as they quickly become saturated with moisture.

The roots are wiped with paper towels and air dried. It is strictly forbidden to dry horseradish roots in the sun, since phytoncides will evaporate, glycosides will be destroyed, and the roots will lose most of their beneficial substances.

After this, the roots are ready for drying. They are dried in several ways:

Pure horseradish roots are cut in half lengthwise and laid out in one layer on baking sheets. The baking sheets are placed in an oven heated to 50-60° and dried with the door open for 40-90 minutes. Dried roots are stored in glass jars. If necessary, just soak such roots in warm water, and they will be ready for further use.
Clean roots are cut into thin slices and proceed in the same way as in the first case. Such dried cuts can be ground in a blender and the resulting powder can be stored in glass jars.
Clean roots are grated on a medium grater, laid out in a thin layer on a baking sheet and dried in an oven or in an oven with the door ajar. Then the dried raw materials are placed in glass jars and stored in a dry, cool, dark place.
When properly stored, dry horseradish does not lose its beneficial properties for two years.

Cleaning the roots with a steel wool

Using a washcloth, you can remove dirt and effortlessly remove skin from the roots.

Read more ► 5 options for storing beets (beets) in winter: in the cellar, apartment

Cleaning steps:

Soak the horseradish in water in advance.
Use steel wool to remove dirty skin.
If necessary, rinse the root vegetable under running water.
Use a knife to cut the tops off the root vegetables.

The advantage of this method is that the vegetable is washed and peeled at the same time.

But if there is a large amount of stuck soil, you must first soak the fruit in water, and then wash off most of the dirt. Using steel wool is a quick way to clean the roots without hurting your hands while scrubbing.