Can expose the frozen almost all vegetables, except cucumber and cabbage.
Zucchini, eggplant, bell peppers should be cut into cubes and freeze mixture - as such they are ideal for stews.
Young squash small scale without peeling from the skin, it is necessary to cut rings thickness 0, 5 cm, put into packages to be frozen. With the scallops the same story. Furthermore, they can be pre grate - this option is very useful in the preparation of pancakes.
Bulgarian pepper should be washed before freezing, clear all Semnyi and cut into strips. It is very convenient to add it to the borscht, vegetable dishes. And for further cooking stuffed peppers need to cut off the top, remove the seeds and freeze in a row on a flat surface, then gently shift into the compartment where they are nothing alarm.
Green or yellow pods of beans before freezing you need to wash, dry, cut the hard tails and chop them into small pieces, if the pod is long.
Dill and parsley, it is necessary to wash, chop, and then put in small portions in a convenient container.
spinach and sorrel have to wash, dry, if large - cut into small - freeze entirely on several sheets.
But such a popular cauliflower is most convenient to freeze, splitting it into small florets. Choose the best young cabbage, small, white or light color, without dark spots. In a similar manner frozen broccoli and cauliflower.
The preferred freezing medium-sized tomatoes, yellow and red varieties. Should choose strong vegetables, with intact skin, no dents and imperfections. Of them make a great ingredient for vegetable stews, soups and borscht - to separate the skin, you will need only a scalded with boiling water before cooking vegetables.
Carrots for convenience and to save time as well before freezing should grate, and then put in the a la carte packages.
Green peas should be cleaned, remove the peas from the pods, put in a container (the best place in plastic containers), and then put the whole thing in the freezer.