The last days of summer and fall are the perfect time to make preserves. And we are talking not only about canning tomatoes and cucumbers for moms and dads, but also about making vegetables for the baby’s diet. So be sure to make sure that you have an ample supply of food in your freezer.
Tip number one: As thoroughly as possible rinse vegetables before freezing. And it’s better to do it 2-3 times. Then give them a good drying.
Tip number two: Before freezing the vegetables should be chopped: zucchini – cut into cubes, cauliflower and broccoli break into florets, carrots – grate on the grater.
Tip three: For freezing vegetables is better to take small bags with a clasp. And in each put a small portion of vegetables – 1-2 tablespoons. That is, the amount that you will need to prepare one meal. You can also put the vegetables in baking molds or cups.
Tip four: If you don’t have small bags and plan to freeze vegetables in a crockpot or large disposable bag, use the following trick. Place the prepared – washed, dried and chopped – vegetables in a single layer on a baking sheet lined with plastic wrap and put it in the refrigerator. When the vegetables are frozen, pour them into the prepared bag. This method allows you to get the right amount of food in the winter without much hassle, and not trying to break up a huge clump of sticky vegetables.
And finally, the most important tip: Do not defrost the vegetables before cooking. This will preserve the maximum nutrients in the dishes that you plan to cook for your baby.
