Tips for Preserving and Freezing Vegetables

Ingredients

• Fresh vegetables for freezing (any type)as much as needed
• Boiling salted water with added bicarbonate (baking soda)enough to cover the vegetables
• Ice water (for shocking)enough to cover
• Airtight freezer bagsas needed
• Hot broth or soup (for freezing molokhia)1 ladle per amount of minced molokhia
• Olive oil and plenty of lemon juice (for preserving artichokes)as needed
• White vinegar (for cooling potato slices)a little, added to the cooling water

Allergens (inferred from ingredient names): -

Original steps

1. Preserving the green color: Boil water with salt and bicarbonate, then place the vegetables in it for only one minute. Remove them immediately and place them in ice water to stop the cooking process and maintain their bright green color.
2. Freezing vegetables: After cleaning and washing the vegetables, place them in the boiling salted water with bicarbonate as described above. Drain them immediately in a colander and pour ice water directly over them. Place them in a bag, press firmly by hand to remove the air, then seal, label with the date, and store in the freezer for up to 3 months. When using, pour them directly from the freezer into hot soup.
3. Freezing molokhia: After washing, cutting, and mincing the molokhia, pour exactly one ladle of broth or soup over it, then store it in an airtight bag in the freezer until use.
4. Preserving artichokes in the refrigerator: Place the artichokes in boiling water with added olive oil and plenty of lemon juice, then remove them and place them in an airtight glass container and store in the refrigerator.
5. Freezing potatoes: Cut the potatoes into medium-thick slices and place them in boiling water on the stove for 3-4 minutes. Drain and place them in cold water with added vinegar. Once cooled, place them in a colander to dry completely, then wrap them in bags and store in the freezer. When frying, remove them from the freezer and fry them directly while frozen.