How to freeze honeysuckle for the winter

The advantage of freezing over compotes and jam is the simplicity of the method and the safety of all valuable vitamins, micro and macrocells. Even if you break the rules, only the integrity of the peel and sweetness will suffer, but the benefits will remain the same. To enjoy the honeysuckle all winter, store the berry in the freezer.

Preparation for freezing

Ripe, but resilient berries will best survive the icy conditions. Mandatory - no damage. Overripe fruits, most likely, will suffer even before freezing: they will burst when washed. Berries should be bright, saturated blue.

How to wash berries gently:

1. Do not pour boiling water over the fruit!
2. Put the honeysuckle in a sieve.
3. Rinse with warm running water.
4. Type in a basin or a large salad bowl of water and dip the sieve several times.
5. Wait for the main water to drain.
6. Now sprinkle the berries on an unnecessary towel and carefully distribute so that there is only 1, maximum 2 layers. Try to keep this place in the shade.
7. Allow the moisture to evaporate completely (usually takes about 2 hours).

The final stage of preparation is cooling. Return the honeysuckle to a dry colander and refrigerate for 2 hours.

Shelf life

With proper freezing and a constant temperature of –18 degrees, the honeysuckle will lie for up to 9 months. If you neglect washing, drying and pre-cooling, the shelf life will be reduced to 6 months.

purityis.decorexpro.com/en/ magazine recommends using honeysuckle in the first months after harvesting - there is maximum benefit in such a product, and by the summer there will be little left of it.

Freezing

After pre-cooling, put the berries in small bags, on trays or in containers - one each for future use. Leave some space and never tamp. Do not forget to remove the air (otherwise condensation will form and an ice crust will spoil the thawing process). For the first few hours, set the temperature well below –18 degrees (if the technique allows). In the future, enough standard camera settings.

Important
Any container for storage at low temperatures should bear the marking “For freezing”. She looks like a snowflake. Poor capacity can crack.

How to make berries frozen in bulk

To do this, you will have to prepare pallets, plates with sides or trays, as well as free an entire shelf or container in the freezer.

Procedure:

1. Distribute the honeysuckle prepared in the usual way on pallets in one layer. Ideally, if the berries do not touch each other.
2. Make pyramids from pallets (the bottom should not touch the fruits below).
3. Put in the freezer and hold at –21 or lower for 2–4 hours.
4. Done! The scattering has hardened - fill it with a large container or a general package and do not worry that you will have to break pieces from the stuck together brick.

Recipes: how else can you freeze honeysuckle

Honeysuckle is frozen: whole berries without additives or sprinkled with sugar, grated or crushed, as part of the finished desserts.

Fruits with sugar

For this method, both fresh and slightly ripe berries are suitable. They should be loaded into a bag or glass, sprinkled with a few tablespoons of sugar, cover and shake. Do not add too much sweets when cooking for the first time.

Ground honeysuckle

For this method, it is necessary to choose fruits with a thin peel. The ratio of honeysuckle and sugar is 4: 1. The desired consistency will give a blender or mixer.After grinding, fill in ice molds, cups or other containers. So the puree will freeze much faster (but still it is advisable to keep it in the cold for several days), and it will be much more convenient to use the product.

Citrus mix

Honeysuckle is combined with many ingredients, including citrus fruits.

Take:

• honeysuckle - serving;
• orange - 1 pc.;
• sugar to taste.

Cooking:

1. Mash the berry, as in the recipe above.
2. Peel the orange, cut into small pieces and mix with honeysuckle.
3. Add a little grated zest if desired so that the dish takes on a flavor and some bitterness.
4. Try for sweetness, if necessary, sprinkle a little more sugar.
5. Pack, close tightly and send to the freezer.

Dessert is served thawed or cold, separately or with ice cream. It is also an excellent dressing for compote, casseroles, and baking toppings.

Defrost

Slow defrosting will help preserve vitamins. To do this, remove the honeysuckle from the freezer for 12 hours in the refrigerator, and then at room temperature.

It is not difficult to freeze honeysuckle. While the berry dries, cools or freezes, there is time for other things. Cook with pleasure and enjoy delicious and healthy supplies all winter.