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How to properly freeze grapes and grape leaves for the winter
In winter, the shortage of fresh berries and fruits is especially acute. Freezing helps to preserve their taste and benefits: grapes, when properly stored, do not lose their qualities over the long winter months. How to freeze grapes correctly? Here are some simple rules to help you enjoy the taste and aroma of fresh berries all year round.
How to freeze grapes correctly? Cool it down in several steps
How to freeze grapes for the winter?
There are several ways to freeze and store grapes:
whole brushes,
individual berries
in the form of mashed potatoes.
Dark grapes are best kept. For freezing, choose ripe, but not overripe and not too soft berries with no signs of spoilage. If you plan to freeze whole brushes, thoroughly rinse and dry each. If you want to freeze individual berries, carefully separate them from the stalks, then also wash and dry with paper towels.
How to freeze grapes correctly? You can not immediately put the berries in the freezer: they should be frozen in several stages:
Arrange the grapes in one layer on a baking sheet or tray and refrigerate for a couple of hours.
After two hours, move the tray to the freezer.
When the berries are firm, pack them into containers and bags and place them back in the freezer.
You can also freeze grapes in the form of mashed potatoes: in this case, the berries should be peeled, chopped in a blender and mixed with sugar in a 2 to 1 ratio. After the mashed potatoes are poured into a convenient dish, they can be immediately sent to the freezer.
Properly prepared and frozen berries will be stored throughout the winter. Defrost grapes at room temperature and consume immediately after defrosting.
How to freeze grape leaves?
Not only berries, but also grape leaves can be harvested in this way. In order for the defrosted leaves to retain their elasticity and aroma, you need to properly prepare them:
For freezing, large soft leaves, from which the fluff has already come down, are suitable. Wash the leaves, remove the spoiled ones, remove the tough petioles.
Boil water in a large saucepan, add 1 tablespoon to 2 liters of salt and blanch the leaves in salted water until slightly lighter.
Throw the leaves in a colander, let the excess liquid drain. Spread out on a flat surface to cool and dry.
Form the leaves into stacks, wrap in plastic wrap and place in the freezer.
You can use grape leaves for making dolma, pickles and sauces. Frozen grapes will provide you with vitamins and brighten desserts until the next harvest.
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