How to properly freeze leeks for the winter and can you do it at home

Leek appeared in Russian kitchens relatively recently, but quickly took root due to its unpretentiousness and delicate taste. They are much softer and sweeter than regular onions. Also, one of the advantages of leek is long-term keeping quality without loss of qualities. Let's talk about a popular way of storing vegetables - freezing for the winter at home.

Is it possible to freeze leeks for the winter

Like most other vegetables, leeks are good for frosts for winter. It will perfectly complement soups, stews and other dishes. In many recipes, an exclusively white part is used, as it is soft, tender and even sweet. Green feathers are considered by many to be tasteless, although they are also suitable for freezing.

Preparing the refrigerator and freezer before freezing

Deep-frozen food may be kept up to 12 months, therefore, thoroughly wash the freezer before loading it for the winter. To do this, use a dish detergent or regular baking soda solution. 0.25 liters of water requires 1 tbsp. l. soda or gel. The soapy water is thoroughly washed off.

A clean camera must be wiped dry and turned on no earlier than half an hour later. After another 30 minutes, the freezer is ready to load.

Important! We must not forget that onions have a very strong and specific smell. It is passed on to other products in the same compartment. Therefore, leeks are stored in containers with tight-fitting lids or in plastic bags.

The most suitable temperature is -18 ° C and below. If in doubt about the operation of the freezer, it is advisable to contact the service center. It is better to anticipate the problem than to detect it already at full load.

The first month after freezing the leeks will smell strong. To prevent other foods from being impregnated with this smell, the vegetable is stored in a tightly sealed package and, best of all, in a separate box of the freezer. After a month, the smell of frozen onions becomes less harsh.

Onion preparation

For freezing for winter stems of any thickness are suitable. They are cleaned of damaged and sluggish feathers, they renew the cut at the base or remove the roots.

Onions are washed well under running water. Particular attention is paid to the places between the leaves where dirt and sand collects. The plant is well dried before being sent to the freezer.

Freezing methods for leeks

Greens are frozen both chopped and whole. It is thoroughly washed, dried, sorted and put into the freezer in a bag or container with a tight lid.

There are several rules and guidelines for freezing leeks.

To preserve the green color, nutrients and flavor, the greens are briefly blanched in boiling water - a maximum of one minute. But you can do without it. After blanching, the leeks are dried and packed in an airtight container.

Defrost exactly as many onions as will be used at a time. The remaining portions should not be exposed to warm air - the onion cannot be re-frozen, it will turn into a useless porridge.

Important! Leeks contain folic acid, which is very beneficial for pregnant women. Its greatest concentration is in the white part.

As a whole

How to freeze whole leeks? After washing and drying, the stems and feathers are first placed in the refrigerator on a plate covered with plastic or bag for about two hours.

After two hours, the stems are ready for packaging.Excess air is released from the bags and tied tightly. To avoid having to open the bag for a couple of stems each time, it is recommended to freeze the leek in portions.

In shredded

After the initial preparation, the stems are cut in the same way as you plan to use for cooking... For example, for a stew or soup, cut onions into circles. If the stem is too thick, it is usually cut in half lengthwise and cut into half rings. Often, many recipes only require a white portion and a top green.

Then the leek is frozen on a flat surface. To do this, use a large bowl, tray, baking sheet, cutting board, etc. Some freezers have a flat box. The surface is covered with cling film and chopped onions are spread on it.

The circles are spread in a thin layer and covered with a plastic bag or cling film. This will reduce the spread of odor. In this form, the leek must be in the freezer for about four hours. It is desirable that the temperature is not higher than -18 ° C. During this time, the onion freezes, after which it is poured into a container or bag.

Important! Frozen onions should be easy to separate from the pan and be crumbly.

After packing, air is released from the bags as much as possible. It is recommended to pack one portion in several bags to reduce the spread of odor.

Shelf life of frozen onions

Leeks can be stored frozen for 12 months. The lower the temperature, the better. But it is recommended to use the blanks within the first three months, as the onion gradually loses its flavor, becomes tasteless and dry.

Important! The fresher the plant was before freezing, the longer it can be stored without losing its qualities.

How to properly defrost onions

Often this product is used in the preparation of hot meals. In this case, the onions are not defrosted, but immediately thrown into a saucepan or pan. But sometimes thawed greens are required.

Defrosting is carried out in several ways:

• at room temperature;
• in cold water;
• in the refrigerator;
• in the microwave in defrost mode.

Using the latter method is not recommended, since heat treatment (albeit mild) removes some useful properties any vegetable.

The thawed workpiece is used for cooking soups, omelets, pie filling, cutlets, casseroles, etc. If the onion was frozen in the form of mashed potatoes, chopped with a blender, it will make an excellent spread for sandwiches.

Important! After freezing, leeks lose their crispy texture and are therefore not suitable for salads.

Conclusion

Leeks can be stored in the freezer throughout the year. The main thing is to properly prepare, keep it in a container with a tight-fitting lid and at a temperature of -18 ° C. This storage method allows you to cook dishes with tender leeks, which practically do not differ from fresh ones.