Are vitamins preserved in berries and fruits when frozen?

How to properly defrost frozen berries and fruits

Let's start with the berries.
You can eat them directly, without additional processing, or you can use them as raw materials for making desserts - jellies, mousses, baked goods with filling. The rules for defrosting them depend on the chosen method of use. If we just want to enjoy the berries, make a salad out of them, or mix them with yogurt or kefir, the easiest and most reliable way is to take them out of the freezer the night before, measure the required amount into a plate and place it in one of the upper compartments of the refrigerator. Defrosting in this way will be painless for the structure and vitamin composition of the berries. It is worth mentioning separately that we do not recommend defrosting berries in the microwave; a sharp temperature change will reduce the amount of nutrients in the product, the berries will lose juice, elasticity and integrity. Defrosting at room temperature, for its part, does not harm the beneficial contents, but worsens the appearance of fruits and berries. Thus, defrosting in the refrigerator is the best option.

If we decide to make a berry dessert, then the rules for defrosting depend on the type of dessert we have chosen. To prepare drinks - teas, compotes, fruit drinks, liqueurs - the berries do not need to be defrosted at all, but can be safely sent directly from the freezer to the stove. If you need berries for filling pies or dumplings, we do the same thing: from the freezer to the dough. But preparing jellies and mousses involves using thawed berries; in this case, it is better to keep them in the refrigerator overnight, as described above, and then proceed according to the recipe.

We defrost fruit according to the same rules: overnight from the freezer to the refrigerator. We make drinks and baking fillings directly from frozen fruit. The only caveat: if fruit additives are made directly into biscuit dough (for example, according to the charlotte principle) or casserole, and you prefer to put a large amount of fruit, then we recommend defrosting the fruit first and draining the resulting liquid. The same goes for very juicy berries such as strawberries or cherries. Tested from my own experience, because, as you know, a biscuit is a very capricious dough and due to excess liquid it may not rise, and a casserole may “float” a little. But if the fruit and berry addition consists of one substrate, feel free to cover the baking sheet with frozen fruits.

So, let's summarize. You need to defrost berries and fruits: 1) for direct consumption; 2) for making mousses and jellies; 3) for sponge cakes and cottage cheese casseroles with a lot of berries or fruits.

Are vitamins preserved in frozen berries, fruits and vegetables?

Are vitamins preserved after freezing?

Summertime gives people not only a lot of positive emotions, but also those food products with which you can maintain your beauty and, of course, health throughout the year. We are talking about fruits, vegetables and berries that retain all their nutrients frozen for quite a long time.

Of course, you can also buy paraffin “joy” in the supermarket, which contains practically nothing useful, but it is best to prepare fruits selected from your garden for the winter, preserving in them the maximum of useful properties and goodies. Freezing of fresh food products has actively replaced the former canning, eclipsing it not only because this processing preserves the maximum nutrients, but also because of its simplicity and low cost.

After all, there is no longer a need to buy sugar in bags and glass jars with lids, as well as to prepare space in pantries and cellars. Enough high-quality food containers that take up minimal space in the freezer and are spacious enough.

How to freeze food correctly and what is the benefit of it?

In order to preserve vitamins and minerals in fresh fruits when frozen, you should follow the rules established by experts. First of all, you need to remember that the less time passes from the harvesting procedure to freezing, the more vitamins and microelements will remain in them.

Almost all seasonal fruits are suitable for freezing: strawberries, wild strawberries, cranberries, cloudberries, raspberries, currants, gooseberries, sea buckthorn, cherry plums, grapes, apricots, blueberries, lingonberries, plums, blackberries. You can also store apples, pears, zucchini, tomatoes, peppers, corn and even melon, cucumbers and watermelons at low temperatures.

What is the value of frozen food:

• Compliance with the rules of freezing and storage conditions helps preserve the appearance of the product and all its healing qualities and vitamins;
• The nutritional value of frozen foods is reduced insignificantly; this only applies to ascorbic acid, since most vitamins are not afraid of low temperatures;
• Frozen fruits are much healthier than greenhouse products, since they are not treated with fertilizers;
• Fruits prepared for the winter can prevent the occurrence of vitamin deficiency or become an indispensable cure for it.

For example, the amount of ascorbic acid in a food product decreases by 10% per day at room temperature, which occurs within six months when frozen. After conducting a number of scientific studies, it was proven that the nutritional value of frozen food at home is much higher than similar fresh products brought from Turkey, Israel, Italy or Spain. The conclusion is obvious: instead of buying expensive fresh products that are of little use in terms of containing useful elements, it is better to save money by stockpiling supplies in the summer.

Freezing rules

1. Harvested fruits cannot be re-cooled. Since they lose all their value, taste and appearance. Therefore, when freezing, the product should be divided into portions intended for one use;
2. Leaves, seed nests and stalks must be removed, as they spoil the appearance after defrosting;
3. Fruits that release juice should first be frozen in bulk, spread out on a tray in an even layer, and then placed in containers or plastic bags. This will prevent sticking and prevent the juices from leaking out;
4. Fruits with a thick, durable shell can be frozen immediately, without a preliminary preparation stage (pre-freezing);
5. You can freeze not only fruits, but also purees and juices that are prepared immediately before freezing. But in this case, some of the nutrients will be lost.

Food preparation

To properly freeze food, you should follow the recommended rules, with which you can achieve the desired result. First, the vegetables must be thoroughly washed, cut into pieces (cubes or slices), and then blanched (dipped first in boiling water and then in cold water). This prevents the loss of beneficial components and taste throughout the entire period of freezing the product. For baby food, you can immediately freeze the prepared vegetable puree.

Only small varieties of tomatoes, such as cherry tomatoes, are suitable for harvesting, since they should be frozen entirely. First remove the skin by placing the vegetables in boiling water, after which you must immediately plunge them into cold water. It is preferable to freeze tomatoes in containers, placing them loosely. Cucumbers are good from mid-season (July-August). The peel is first peeled and the vegetables are cut into thick rings. You can freeze the product in bags, despite the fact that it is juicy. Peppers should be frozen without seeds, cut into slices, circles or whole, only a preliminary freezing stage should be carried out so that it is convenient to use the product in the future.

Corn - it is best to use young fruits, just picked. First, you should husk the product and boil for 3-5 minutes, then drain it in a colander and cool. You can use any container for storage. Zucchini should be cut into cubes or strips, and broccoli should be frozen whole. Carrots and zucchini also need to be blanched in cubes, then cooled, dried and placed in the freezer.

You can freeze all the products at once, making the so-called vegetable, berry or fruit platter, only in this case you should pay special attention to preparing each type of product separately. Berries and fruits must be washed and pitted, then thoroughly dried, and only then placed in the freezer. Large fruits are chopped, and cherries and cherries are frozen along with the seeds. To freeze juicy fruits, you can add sugar, fruit juice or sugar syrup. Prepared products are prepared three times faster than fresh ones, which is due to the partial destruction of fibers during storage.

Frozen food storage

In order to ensure that the maximum useful elements are preserved in the harvested fruits, their appearance does not deteriorate and they are not saturated with the smells of fish and raw meat, you should set aside separate drawers for them in the freezer. Sealed packaging will prevent the release of moisture, which appears in the form of condensation on the walls of the freezer. Therefore, frozen foods should be stored either in tight bags or in closed containers. This will prevent you from having to remove ice by defrosting the refrigerator.

Frozen foods are stored for a year, so if you have a lot of stock, you can indicate the date when packing. When the expiration date expires, you should get rid of the products, since they will not bring any benefit to the body, due to the fact that vitamins and minerals disappear after 11-12 months, even when exposed to low temperatures.

Defrosting fruits before consumption

Preparations made for the winter can be used frozen for cooking compotes and jelly. It is better not to use this product for pies, since during defrosting or after defrosting, the fruits release juice that flows over the edges of the dough. For simple consumption, berries, fruits and vegetables must be defrosted, but at the same time it is necessary to observe some nuances so as not to spoil your efforts:

• Thawing fruits in a microwave oven is much faster, but it should be remembered that microwaves destroy the beneficial components of fruits, which lose a large amount of juice;
• Natural defrosting at room temperature takes a lot of time and can cause the formation of unfavorable microflora in the product;
• The best option is to defrost food in the upper section of the refrigerator, which preserves nutrients and prevents the growth of bacteria. The process of such defrosting is quite long, as it takes 8-10 hours, so you need to think about this in advance, for example, the night before.

Vitamins and minerals

More information on the topic: https://kakievitaminy.ru

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How to quickly defrost berries for pie

If you decide to make a juicy berry pie, then it is important that the base is not watery, or the filling will “float”. And for this you need to use the following defrosting methods:

• place the bag of berries in a bowl of hot water for 10 minutes; if it does not defrost, drain the water and replace it with hot water again;
• you can also put the berries under running hot water from the tap for a few minutes;
• place the berries in a deep plate and place in the microwave for 20 minutes on the “Defrost” mode;
• turn on the double boiler for 5-10 minutes and place the berries in the bag into the bowl.

How to defrost berries in different ways

Without defrosting, the fruits are placed in compotes and porridges during cooking. When semi-thawed, they can be ground in a blender for smoothies, fruit drinks or cocktails. You can prepare jelly only from melted products, otherwise it will not harden.

Should I defrost berries before baking? If you put the fruits in the pie as is, there is a high probability that they will leak a lot. On the other hand, defrosted berries in baked goods lack juiciness. You can get out of this situation by mixing frozen fruits with two tablespoons of starch. During baking, the thickener will absorb all the excess berry juice and prevent it from leaking out of the pie.

To defrost berries you can:

• place in a closed container in cold water for 10 minutes;
• Place on a plate in a single layer, after laying down paper towels;
• Place in a tightly closed bag under cold running water;
• transfer to the main compartment of the refrigerator for 6 hours.

Is it possible to defrost berries in the microwave? Yes, for this, the berries are poured into a glass container and placed in the oven. Next, set the quick defrost mode. Check to see if the berries have thawed every minute.

So, frozen berries can be used in the same way as fresh ones. It is best to defrost fruits gradually: either in cold water or in the main compartment of the refrigerator.

Frozen berries: how to defrost and what to cook from them?

Berries are a storehouse of vitamins and antioxidants. The taste of freshly picked strawberries, cherries or blueberries gives true pleasure to both children and adults. But for only three months a year we are allowed to enjoy fresh berries; during the cold season we can only eat frozen gifts of nature. How to defrost berries so that they retain their taste, do not become soggy and remain sweet?

berries for children

Why should you choose frozen berries?

1. Scientists have found that they contain only ten percent less vitamins than fresh ones.
2. Jams and compotes contain a large amount of sugar and have almost no benefits.
3. The price of frozen berries is significantly lower than that of overseas delicacies sold in containers in hypermarkets.

How to quickly defrost currants and blueberries

These berries tolerate freezing well and after defrosting they do not even change shape, and the taste remains unchanged. Just use one of the above methods, or better yet, leave the berries at room temperature for 30 minutes, they will thaw themselves.

Preparing berries for the winter is an excellent opportunity to prepare delicious compotes, smoothies and yoghurts, as well as pies. There are many ways to quickly defrost berries; it's a simple kitchen task.

There is another very useful berry that needs to be properly prepared for the winter. How to store rose hips at home - useful tips for housewives.

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What to cook from frozen berries?

Anything! The main thing is to follow the cooking rules in order to preserve the maximum vitamins.

A great option to make up for the lack of antioxidants and vitamins is to drink a freshly brewed drink from the summer harvest.

Frozen berry compote recipe.

• 3 liters of water
• 500 g of frozen cherries, cherries, sea buckthorn, currants, blueberries and any berries available to you.
• We bring the water to a boil and put the berries in it, without defrosting them first: this way we preserve the maximum vitamins in them.

• Let the compote simmer for 5-7 minutes and remove it from the heat. There is no need to cook it for a long time: prolonged thermal exposure destroys the beneficial substances in the berries and spoils the taste of the drink.

Vitamins in fresh fruits

The most popular berries that gardeners grow on their plots are strawberries, cherries, raspberries, gooseberries, and currants. And if we remember forest fruits, we will add lingonberries, blackberries, blueberries, and cranberries.

Berries are indispensable for the human body. If you regularly eat them, you will be able to improve your health, improve the functioning of your internal organs and strengthen your immune system. In addition to the vitamins listed in the table, berries contain other useful substances: chlorine, magnesium, calcium, potassium, iron, copper, zinc, phosphorus, sulfur, sodium and others.

There is no doubt that they are useful in their original form, but are the beneficial substances and vitamins preserved in berries that have been frozen and stored for a long time?

We suggest you read: Is it possible to freeze oyster mushrooms raw?

Where are frozen berries used?

At any time of the year, frozen vegetables and fruits can be purchased at the supermarket. In industrial conditions, berries are harvested using shock freezing. If stored properly in the store, the fruits do not lose their shape and have the same color and taste as fresh ones.

If you wish, you can prepare berries for future use using the freezer yourself. The most popular among housewives are strawberries, cherries, blueberries, currants, and raspberries.

You can make jelly, fruit drinks and compotes from frozen berries. They are used as a component of dairy and alcoholic drinks, smoothies. They serve as the basis for creating berry creams, sauces, mousses, and jellies.

Frozen berries are ideal for ice cream and sorbet. They can be used to stuff dumplings, pancakes, muffins, pies, pies, and cottage cheese casseroles. However, thawed fruits are not suitable for decorating cakes and desserts. They don't look appetizing in fruit salads either.

Do beneficial qualities remain after freezing?

The vitamins in berries are preserved after freezing if you follow the freezing recommendations. By placing them in a freezer at -18°C in a sealed package, you can be sure that most of the beneficial substances will be preserved for up to 8 months.

In winter, the price of store-bought berries is very high, and the benefits of such a purchase are questionable. The vitamin composition after cold treatment remains almost the same as in the fresh product, but there is an exact certainty that the fruits will not harm the body.

Before you begin preparing for freezing, you need to determine the required number of berries. It is best to roughly calculate how much you eat in the summer and freeze the same amount for the winter.

If the fruits have already been collected, you need to start the freezing process as soon as possible. Every day the vitamin composition of the product decreases and it loses its value. You can store the harvest indoors before freezing for no more than two days.

Spoiled and damaged berries are not suitable for freezing, so initially you need to sort through the entire harvest. At the same time, you need to remove all sticks, leaves and debris, if any. If you skip this point, the fermentation process may begin.

All berries need to be washed, carefully so as not to damage their integrity, and then dried on paper or a towel.

Soft fruits need to be frozen in two stages:

• After washing, you need to dry them on a tray on which they will be placed in the freezer for initial freezing, this way they will not be damaged.
• And after that, take it out and quickly put it into containers or bags for compact storage.

After everything is placed in the freezer, you need to set the temperature as low as possible; ice, when freezing slowly, breaks the structure of the berries.

You cannot defrost and freeze stocks several times, otherwise they will lose their useful qualities and lose their shape. You need to prepare in advance and divide everything into portions, after which in winter all that remains is to defrost and prepare a dish from them.

If you prepare supplies incorrectly, storing them for the winter will be useless. If you skip any of the steps at the preparation stage, they can not only lose vitamins, but also be completely harmful.