Zarzavat pentru iarna ce tine pana la 3 ani la fel de proaspat!

This week I took care of canning, and I thought it would be very appropriate to show you how I put raravat for the winter in the freezer, so that it stays as aromatic and tasty, up to 3 years! One of the most useful vegetables to preserve for the winter is bell pepper. In winter, the bell pepper on the market comes mainly from imports, is very expensive, and does not have the taste and aroma of the seasonal one. I buy bell peppers of several colors, but the largest quantity must be the green one, because it gives the best taste in many soup and stew recipes. I wash the peppers, drain them, clean the stems and seeds and cut them into cubes. I leave them aside until I prepare the rest of the vegetables. Celery stalk is another secret of tasty soups. It gives a fantastic taste, being even more useful than celery root. In winter, we rarely find this root vegetable with the stem and leaves. Although I also use it in the vegetable soup mixture, I always put at least a few packages in the freezer, separately. (If you want to see the video with the vegetable soup mixture, there is a link at the end of the video) Remove all the leaves, wash the stems well, dry them from water, and cut into thin slices. Set aside. Green beans; in season they are especially tasty, and I like to have at least a few bags in the freezer for the winter. After removing the tops and stems, I break or cut the beans, to the size needed for the dish. I have seen that many people blanch the beans before freezing. I tell you that there is no need. I have preserved beans for several years in a row with both methods, and I guarantee that blanching is just extra work that you can save yourself. If you are used to preparing pot recipes in the winter, a ready-made vegetable mix in the freezer will be a great help! You already have my recipe on the channel. My mix contains green beans, red and green peppers cut into larger pieces, zucchini cut into thicker slices, so as not to disintegrate in the food, and eggplant - cut the same. Potatoes and onions are also found in the winter, and it is not necessary to add them here. Tomatoes can be put separately. After I finish preparing the vegetables, I divide them into freezer bags. Frozen vegetables generally have a shelf life of between 6 and 8 months. However, to extend their shelf life up to 5 times, I vacuum seal them with the Foodsaver vacuum sealer. What is not consumed from one season to another is perfectly preserved for 3 years, so I never throw anything away. But what I like most about this device is that it keeps the taste and aroma intact. If you could do a simple test: put lovage in the freezer, for example - a normal bag and one vacuumed with Food Saver, and compare them after 6 months, I have no doubt that you will agree with me. Vacuuming is done in special bags, preformed, or that can be formed on the spot to the desired size, from rolls. These contain 5 layers of material and special channels for the efficient and complete elimination of air, do not contain BPA, and are safe for freezing food. I put in a bag exactly as much as I need for a dish, then put the open end of the bag in the drip slot and close the flap. I start the device, and press the vacuum and seal button. I do the same for all vegetables. Then I can label them with the name and date, and store them in the freezer, up to 3 years as I mentioned earlier. Until next time, all the best!