Frozen vegetables, if prepared properly, can last in the freezer up to 8-12 months while maintaining a good quality. Most vegetables, such as spinach, broccoli, carrots, green beans and peas, retain the flavor and texture well when it is grazed briefly (process called bleaching) before it is frozen. This step helps to preserve the color and keep vitamins intact, while reducing the likelihood of persistence loss. Some vegetables, such as tomatoes, can be frozen raw, but their duration is shorter, usually between 2 and 3 months, and are best suited to be used in sauces or soups once thawed. Potatoes and other vegetables rich in starch, if cooked before being frozen, can last up to 10-12 months.
4. Dairy products and other products
Dairy products can be frozen, but their durability and quality vary greatly depending on the type. The butter, for example, is stored well in the freezer for about 6-9 months and maintains its flavor and consistency if wrapped correctly. Hard cheeses, such as Parmesan cheese or pecorino cheese, can last up to 6 months, especially if grated before being frozen. However, soft cheeses (such as brie or camembert) and fresh cheeses (such as mozzarella) are not ideal for freezing, as their texture and flavor can change drastically. Milk and cream can be frozen for about 3 months, but it is possible for them to separate during the process; they can still be used for cooking or preparing sweets, although they may no longer be suitable for direct consumption. Yogurt and fermented dairy products, on the other hand, do not react well to freezing, as they tend to separate and lose consistency.
X tips to extend the life of food in the freezer
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