How to Properly Freeze Fruit and Vegetables at Home

3. Cooking Before Consumption:
When taking a vegetable out of the freezer, it is important to cook it before consuming it to remove the cold accumulated during the freezing process.

4. Packaging:
Vacuum packaging is highly recommended, as it eliminates air and prevents oxidation. Airtight bags are ideal, as are airtight containers, as long as they are clean and dry.

5. Vegetables Suitable for Freezing:
Not all vegetables are suitable for freezing. You can freeze garlic, onion, leek, peppers (seedless), squash, courgettes (seedless), chard, spinach, artichokes, aubergines, cabbage, cabbage, cabbage and carrots. Raw vegetables such as lettuce, tomato, cucumber, celery and potatoes are not recommended for freezing.
Freezing Fruit: Practical Tips

1. Cutting and Preparation:
The fruit must be cut into pieces and immersed in a preparation of water with sugar (40%) and ascorbic acid. This method ensures safe and prolonged storage.

2. Vacuum Freezing:
An expensive but effective alternative is vacuum packaging clean, whole fruits. However, this option requires specific equipment.

3. Natural Storage:
For some fruits, storage in the refrigerator or in their natural state is preferable, regardless of size or season.

Following these instructions carefully will ensure that fruit and vegetables frozen at home keep their freshness intact and are ready to enrich your dishes at any time. Remember to note the freezing date and respect the storage limits to fully enjoy the benefits of this practical food preservation method.