Cauliflower contains many vitamins and microelements and is great for making soups, side dishes and other dishes. Let's look at how to store cauliflower at home so that it does not lose its taste and beneficial qualities. We will also tell you what rules you need to follow when growing crops in order to increase its keeping quality.
Properly grown and harvested lasts longer. To increase the shelf life of vegetables, follow these rules:
- do not apply too much nitrogen fertilizer;
- harvest in dry weather;
- cut off the heads of cabbage along with a few leaves.
It is important to choose the right moment for collection. Yellowed inflorescences are a sign that the cabbage is already overripe. Ideally, at the time of collection, it should be white, tight, have a diameter of at least 20 cm and weigh about 2-2.5 kg (depending on the variety).
Please note that for long-term storage only suitable varieties late date maturation.
After harvesting or purchasing, cabbage must be removed from direct sunlight as soon as possible, otherwise it will wither and turn yellow. Let it sit for 3-4 hours in a cool, well-ventilated area, then store it.
Storage methods
In the cellar
A clean, well-ventilated cellar or basement is the optimal place to store a large harvest of cauliflower. It is important that the temperature is maintained there from 0 to + 6 ℃ and humidity 90-95%.
From time to time it is necessary to check the condition of vegetables. Any rotten or moldy heads should be removed immediately. Avoid sudden changes in temperature and freezing of the vegetable, otherwise it will turn black and become inedible.
- Remove the roots and leaves from the heads and place them in wooden or plastic boxes, then cover with film. It is advisable that the heads do not touch each other, otherwise the process of rotting may begin. From time to time, wipe the film with a dry, clean cloth or sponge to remove condensation. Cauliflower can be stored this way for up to 7 weeks.
- Peel the leaves from the cabbage and wrap each head in paper and cling film, then place in boxes.
- Hang the heads by the stalks. In this case, they will remain fresh for about 1 month.
In a refrigerator
If you plan to store cauliflower in the refrigerator, dedicate space for it on the fruit and vegetable shelf. You can use the following methods:
- Wrap clean heads without leaves and roots in paper and then place them in separate plastic bags. When drops of condensation appear on the film, the packaging will need to be changed.
- Disassemble the heads into inflorescences, sprinkle them with coarse salt and place in glass jars. It is advisable to close the containers not with plastic lids, but with parchment. You can also use a brine consisting of 1 liter of water per 1 tbsp. l. salt. Before using such a workpiece, it must be thoroughly washed.
Cauliflower will stay fresh in the refrigerator for about 1 week. This best option for storing 1-2 purchased heads that you are going to eat in the near future.
In the apartment Cauliflower can be stored on an insulated balcony. It is important that the temperature there does not fall below 0 ℃. The shelf life in this case is no more than 1 month.
In the freezer
This is the simplest and most common method. Cabbage lasts the longest in the freezer, up to 1 year. Moreover, in this case, due to preliminary preparation it can be immediately used for cooking.
Before placing the heads in the freezer, they must be disassemble into inflorescences, wash thoroughly and immerse in water for 15-20 minutes. salt water so that there are no insects left inside.
Then the cabbage needs to be blanched. To do this, immerse it in boiling water for 3 minutes, then immediately remove it with a slotted spoon and wash it. cold water. When the inflorescences are dry, they should be tightly packed in plastic bag and write the freezing date on it. Food containers are also suitable for storage.
After a while, shake the bag so that the individual inflorescences do not freeze into a solid lump. Re-freezing after defrosting is not allowed.
Growing up
Rearing is used for heads, including very small ones (3-5 cm in diameter), which did not have time to ripen due to the early onset of cold weather. Essentially this is transplant to the cellar.
Water the cabbage generously 2 days before harvest. Then dig up the heads along with the roots and a clod of soil. Lift the leaves up so that they cover the inflorescences and carefully tie them with a rope. Plant cabbage in pre-prepared boxes with soil or clean sand. The soil layer should be about 15 cm so that it touches the leaves. Important Terms– relative humidity of at least 95%, temperature from +4 to +10 ℃ and complete absence of light. It is advisable to cover the heads wooden shield. From time to time, the basement needs to be ventilated so that the cabbage can “breathe.” The heads will ripen from 1 to 4 months, depending on the variety and time of collection.
Although storing cauliflower may seem a little troublesome, this vegetable is worth the effort: it contains vitamins A, B6, B1, C, PP, as well as calcium, magnesium, phosphorus, iron, does not irritate the gastric mucosa and is easily digestible, so including often serving as the first complementary food for a child.
Maintain an optimal microclimate, do not forget to check the harvest from time to time - and please your household with delicious and healthy dishes made from fresh cabbage!
Video
The following video demonstrates the process of processing cauliflower before freezing:
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One of the most convenient methods for preparing a harvest of vegetables, fruits and berries is freezing. Some believe that freezing causes the nutritional and health benefits of plant foods to be lost. As a result of the research, scientists have found that there is practically no decrease in nutritional value when frozen.
Convenient Android applications have been developed to help gardeners and gardeners. First of all, these are sowing (lunar, flower, etc.) calendars, thematic magazines, and collections of useful tips. With their help, you can choose a day favorable for planting each type of plant, determine the timing of their ripening and harvest on time.
In little Denmark, any piece of land is a very expensive pleasure. Therefore, local gardeners have adapted to growing fresh vegetables in buckets, large bags, and foam boxes filled with a special earthen mixture. Such agrotechnical methods make it possible to obtain a harvest even at home.
Compost is the rotted organic remains of the of different origins. How to do it? They put everything in a heap, hole or large box: kitchen scraps, tops of garden crops, weeds cut before flowering, thin twigs. All this is layered with phosphate rock, sometimes straw, earth or peat. (Some summer residents add special composting accelerators.) Cover with film. During the process of overheating, the pile is periodically turned or pierced to bring in fresh air. Typically, compost “ripens” for 2 years, but with modern additives it can be ready in one summer season.
No natural protection Tomatoes do not suffer from late blight. If late blight attacks, any tomatoes (and potatoes too) die, no matter what is said in the description of the varieties (“variety resistant to late blight” is just a marketing ploy).
Both humus and compost are rightfully the basis organic farming. Their presence in the soil significantly increases the yield and improves the taste of vegetables and fruits. By properties and appearance they are very similar, but they should not be confused. Humus is rotted manure or bird droppings. Compost is rotted organic remains of various origins (spoiled food from the kitchen, tops, weeds, thin twigs). Humus is considered a higher quality fertilizer; compost is more accessible.
Humus is rotted manure or bird droppings. It is prepared like this: the manure is piled up in a heap or pile, layered with sawdust, peat and garden soil. The pile is covered with film to stabilize temperature and humidity (this is necessary to increase the activity of microorganisms). The fertilizer “ripens” within 2-5 years, depending on external conditions and the composition of the feedstock. The output is a loose, homogeneous mass with a pleasant smell of fresh earth.
"Frost-resistant" varieties garden strawberries(usually simply “strawberry”) need shelter just as much as regular varieties (especially in those regions where there are snowless winters or frosts alternating with thaws). All strawberries have superficial roots. This means that without shelter they freeze to death. Sellers’ assurances that strawberries are “frost-resistant,” “winter-hardy,” “tolerates frosts down to −35 ℃,” etc. are deception. Gardeners should remember that root system No one has ever managed to change the strawberries.
The homeland of pepper is America, but the main breeding work on developing sweet varieties was carried out, in particular, by Ferenc Horvath (Hungary) in the 20s. XX century in Europe, mainly in the Balkans. Pepper came to Russia from Bulgaria, which is why it received its usual name - “Bulgarian”.
How to preserve cauliflower so you can enjoy the fresh vegetable all winter? Many people believe that it is impossible to store vegetables for a long time, because the maximum shelf life in the refrigerator is a month. However, it is possible to keep cabbage fresh throughout the winter, and in the right conditions it can be stored until summer.
Preparing for winter storage
The ones that last the longest are those made from self-grown vegetables. After all, cabbage can be prepared in advance, taking into account the following points:
- Wet heads of cabbage are unsuitable for storage, so harvesting should be done on a warm day without precipitation.
- An overripe vegetable automatically loses most of its nutrients, so it is worth harvesting cauliflower in advance, ensuring its ripening with your own hands.
- The inflorescences must be collected together with the leaves covering them. It is necessary to protect the fruits from exposure to direct sunlight. After all, ultraviolet radiation provokes yellowing of the crop. This type of cabbage should not be consumed. Sometimes the head of cabbage is dug up along with the roots.
- If long-term storage is planned initially, then during cultivation you should not add nitrogen fertilizers. In such conditions, cabbage will quickly deteriorate even with ideal storage.
- A fresh head of cabbage is slightly dried on fresh air under thin fabric. After this, you can start bookmarking.
Properly organized preparatory stage ensures the safety of most vitamins and microelements in the fetus.
Video “Freezing”
From the video you will learn how to freeze cabbage for the winter.
How to properly store in a cellar or basement
As for storing cauliflower in the cellar, first of all, it is necessary to maintain a temperature in it from 0 to 4°. Excellent room ventilation and humidity of at least 90% are also required.
Before storing cabbage for the winter, it needs to be sorted. Thus, spoiled and loose vegetables cannot be stored. The storage method depends on its duration. So, there are several ways to store cabbage in the cellar:
- Upside down. It is necessary to remove excess leaves from the head of cabbage and hang each individual by the leg on the ceiling. In this form, cabbage will significantly save space in the room. However, you can store the vegetable hanging for no more than a month.
- In a box or on a rack. The top leaves and roots are cut off from the vegetable. In this form, the cabbage is placed in boxes or on a shelf so that the heads are not in direct contact with each other. It is necessary to minimize contact with vegetables sunlight. To do this, each head of cabbage is wrapped in newspaper or cellophane. If there is a lot of harvest, it is worth covering it with an opaque film. It is worth monitoring the status of your bookmarks weekly. When a large amount of condensation forms on the polyethylene, it needs to be replaced. Thus, the heads of cabbage can be stored for up to 3 months.
- In clay. Each cabbage is coated with a clay solution, after which it is dried and placed in this form in the cellar or basement. Clay protection lasts up to 5 months.
- In sand. The leaves (but not the roots!) are cut off from each fruit and buried in wet sand. Periodically, the “substrate” should be moistened, and the vegetables should be inspected and those that have begun to rot should be removed. The duration of sand storage is six months.
- Growing up. If the vegetable heads are still small at harvest time, they can be grown indoors. To do this, a few days before harvesting, you need to actively moisten the plantings, and then dig up the vegetables along with the earthen clod. In this form, individuals are transplanted into prepared cellar beds. Individuals should be planted close to each other, covered with soil on top. The bed is covered with opaque film, cardboard or plywood sheet. In conditions proper organization storage, harvesting can be done practically all year round.
Storing in the refrigerator or freezer
In apartment conditions, long-term storage of vegetable crops is also permissible: on the balcony, in the refrigerator or freezer. If the harvest is rich, you can organize a special cabinet on the loggia to store it. Such a container should be insulated with foam plastic or other insulator. Vegetables are completely cleaned yellow leaves and roots. Each head of cabbage is wrapped in newspaper or polyethylene and laid out on the shelves of the cabinet. The packaging should be changed from time to time to prevent black spots from appearing on vegetables.
If the apartment does not have a balcony, the colored vegetable can be stored in the refrigerator. However, the period of such storage is short. The peeled heads of cabbage are wrapped in cling film or plastic bags and placed in the vegetable compartment.
Every 5 days, the cabbage packaging must be disposed of, as moisture condenses on it. The fruits themselves must be dried and wrapped in another wrapper. Regardless of how often the packaging is changed, the maximum duration of such storage is no more than a month. 
Storing cauliflower for a long time is only possible in freezer. In this case, the vegetable loses some of its vitamins, but this product is widely used in cooking. In order to freeze fruits correctly, it is necessary to separate their inflorescences, rinse thoroughly and boil. It is permissible to add a little to boiling water citric acid. After boiling, the inflorescences need to be dried, placed in special containers and placed in the freezer. You can place the vegetable in the freezer without first boiling it, but when stored this way, the cabbage changes its taste and color. Frozen cauliflower can be stored for as long as needed.
Quite often cabbage is stored by salting it. Such blanks, covered with lids, are kept indoors for half a month, and then transferred to a cool place where sunlight does not reach.
Video “How to store”
From the video you will learn how to store cauliflower.
Cauliflower is a product with a high content of nutrients. Improper storage conditions often lead to a rapid loss of taste and commercial qualities of its inflorescences. To protect the vegetable from withering and darkening, you should know how to properly store cauliflower, depending on the method chosen.
Early varieties quickly reach technical ripeness, but are characterized by a high moisture content and loose pulp. These indicators prevent long-term storage vegetable crop. The purpose of early ripening cabbage is to eat fresh.
Mainly intended for long-term storage late varieties vegetable crops, the ripening period of which is 3-4 months. Mid-season varieties are used for freezing. The most popular varieties and hybrids for winter storage relate:
- Amerigo F1;
- White Beauty;
- Cortez F1;
- Autumn Giant;
- Flora Blanca.
Seed producers indicate on the packaging information about the purpose of the vegetable crop and ripening time. When choosing a variety or hybrid, they are guided by the recommendations of breeders.
Storage conditions and preparation of cauliflower
The microclimate in which the inflorescences retain their nutritional and marketable value when fresh must meet several parameters:
- humidity level 90-95%;
- air temperature about 0°C;
- good air ventilation.
For storing cauliflower at home, a cool room without natural light. In the light, the heads quickly darken and lose their taste. More warm air promotes the development of various rots, negative temperatures lead to freezing of inflorescences. High humidity necessary to maintain the juiciness of the vegetable.
For long-term storage, select strong heads that are not damaged by frost. Harvesting is carried out on those days when the heads of cabbage are completely closed and become dense. Cabbage measuring 8-15 cm in diameter is considered ready for harvesting. The inflorescences should be free of rot, mechanical damage and pests. Yellowed leaves are removed, leaving 3-4 green ones. Vegetables collected from the garden are immediately moved to a dark room.
Storage methods
There are a few simple ways to preserve cauliflower for the winter. Each of them differs in special conditions for preparing the vegetable and the period during which it does not spoil.In the freezer
Freezing is one of the most popular and long-lasting ways to preserve cauliflower. The technology requires several mandatory steps:
- the vegetable is washed under running water from dirt and insects;
- remove leaves, disassemble into inflorescences;
- blanch for 2 minutes in salted water;
- cool the inflorescences, blot with paper towels;
- place in the freezer in one layer until frozen;
- transfer to a container or plastic bag.
To prevent frozen cauliflower from darkening, add lemon juice. It helps maintain the original color of the pulp.
In a refrigerator
Cauliflower is stored on a special vegetable shelf. The heads of cabbage are pre-washed, stripped of leaves and packaged individually in paper or cling film. Every few days it is necessary to inspect the vegetable, remove spoiled inflorescences and change the packaging. During storage, the product should be protected from sudden changes in humidity and temperature.
In the refrigerator, the heads of cabbage do not disappear for a maximum of 3 months. You can extend the period using saline solution. To do this, individual inflorescences are placed in glass jar and fill with brine. To do this, dissolve 30 g of salt in 1 liter of water.
In the cellar
A dark room is suitable for storage if the temperature and humidity are at the required level. Heads of cabbage are placed in 2 ways: suspended from the ceiling or rooted in wet sand. In the first case, the following technology is followed:
- cauliflower is harvested before frost sets in;
- select ripe, strong specimens without signs of diseases and pests;
- remove outer dry leaves;
- tie each stalk with twine;
- hang with inflorescences down;
- The heads of cabbage are placed so that they do not touch each other, this provokes the spread of rot.
You can place cauliflower on wooden shelves. In this case, the vegetable should be turned over every week for uniform ventilation.
If there are unripe heads of cabbage left in the garden, they can be moved to the cellar along with a lump of earth and continued to be grown at a temperature of 0-4 °C. Wet sand is used as a substrate. The room is often ventilated.
On the balcony
Preserving a vegetable harvest on the balcony is more difficult than in a cellar or refrigerator due to unpredictable weather conditions. The heads of cabbage are stored in paper, separately from each other, until night frosts begin (when the temperature on the balcony drops below 0°C, you will have to look for another place for storage). The vegetable is protected from sunlight and insects, regularly inspected and spoiled inflorescences are removed.
Shelf life
Frozen vegetables retain their consumer quality for 6 to 12 months. This is the maximum shelf life. In the cellar, if all conditions are met, the heads of cabbage do not lose nutritional value from 2 months to six months. Cauliflower can be stored in the refrigerator for no more than 3 months. To do this, you need to regularly update the packaging and remove damaged copies.
Recently there have been many more adherents proper nutrition and various diets. How does the diet of those who take more care of their health or want to lose weight differ? First of all, in increasing the volume of vegetables and fruits consumed, with which they try to replace sweet, flour dishes, and sometimes meat dishes.
Of the variety of fresh natural products rich in healthy fiber and vitamins, cabbage, including cauliflower, occupies a special place. This article will be devoted precisely to this, very original in appearance Below are useful tips How to properly store cabbage purchased in a supermarket or market. What to do when growing natural raw materials on your own personal plot? The basic principles of how to store home-grown cauliflower are described, taking into account the harvest time and other related factors.
Where, for how long and how to store cauliflower?
In specialized vegetable warehouses, the air temperature is usually kept at 0°C, and the humidity is no more than 95%. Such conditions are most favorable for storage. Cut heads with two or three leaves at the base can retain their excellent presentation for 40-50 days. At home, fresh vegetables are usually kept in the refrigerator. Moreover, under this regime it will be no more than 10 days. Therefore, when harvesting volumes on hot days, it is worth thinking, first of all, about the possibility of processing raw materials. There are many recipes for homemade preparations for the winter in the form canned salads or various “assorted” combinations with carrots, onions and other vegetables.
Tips on how to store what you grow in the summer on your own plot
There are some rules that must be followed when harvesting green crops:
- Loose and sprouted heads cannot be stored. They should be used immediately for preparing various dishes.
- Do not leave cut inflorescences in the open sun. The presentation and taste of the vegetable will immediately deteriorate. The heads change color to yellow and even purple.
- Cut cauliflower on warm summer days with high humidity then tends to germinate. Therefore, for long-term storage, leave fruits collected as late as possible and in dry weather.
A way to store cauliflower in winter
Of course, it is impossible to save until such a time fresh vegetable, even while maintaining ideal temperature conditions and humidity conditions. To enjoy dishes made from dense inflorescences, you can choose one of two options. First, buy fresh food in supermarkets, because they are available there almost all year round. Second, stock up on cauliflower by preparing it frozen. Place it in the chamber in small batches in plastic bags. Usually the question immediately arises: how to store frozen cauliflower - whole or disassembled into inflorescences? Carry out pre-treatment by cutting the head of cabbage into pieces, rinsing it well and blanching for 2-3 minutes. in boiling water. Once cooled, place into bags and freeze. Then enjoy your favorite healthy meals this winter!
Storing cauliflower for the winter is the key to good nutrition throughout the cold months, when most vitamins are unavailable. Every gardener knows about beneficial properties cauliflower, so everyone is trying to grow it in such quantities that they can stock up for the winter. When to harvest cauliflower, and how to store cauliflower for the winter, you can learn about all this in detail by reading this article. So, harvesting of this vegetable begins in early June, the peak of harvest early varieties Cauliflower harvest occurs at the beginning of July, and the second harvest is harvested closer to autumn. For long-term storage, choose dense snow-white heads with a diameter of no more than 12-15 cm - they contain the maximum vitamins. If autumn has come early, then before storing cauliflower in the cellar during the winter or at home, its harvest is harvested and grown in greenhouses, basements, hotbeds, etc. It takes 40 days to grow, after which you can choose storage methods.
The most important thing about storing cauliflower
Heads should be carefully inspected before storage. The slightest rot will instantly destroy the entire crop.
Cauliflower can be stored in the refrigerator in the fresh zone for no more than two weeks.
Cauliflower lasts the longest in the freezer, and when properly frozen, it does not lose its vitamins.
How to store cauliflower at home
Many parents who take a responsible approach to shaping their children’s diet cannot do without cauliflower dishes in winter. And if they don’t personally grow it, they buy it specifically for the child so that they can regularly prepare boiled cauliflower, thereby providing their child with useful substances all year round. And the question always arises - is it possible to store fresh inflorescences in an apartment, at what temperature should this be done so that they do not turn black, and what is the best way to do this? And some people try to store cauliflower in the freezer, believing that freezing is the ideal way to store everything. But whether this is correct, we will figure it out later.
As a rule, the storage conditions for cauliflower are as follows: air temperature - from 0°C to 3°C, humidity - no more than 90%, and complete absence of light.
Harvesting and storing cauliflower at home will pose virtually no problems if you know and at what temperature, since these varieties of cabbage are very similar.
Now let’s talk about how long and how to properly leave cauliflower to winter at home.
It will feel great in wooden boxes on the balcony if the temperature is appropriate or in the pantry, but it will hardly ever be 3°C, so the shelf life will be significantly reduced.
How to store cauliflower in the cellar
So, the most suitable places Where cauliflower inflorescences can be stored are: vegetable storage and cellar. Even if it's not the best ideal temperature for it, you can still try to extend the shelf life using several popular methods:
- In just over a month, cabbage inflorescences will not deteriorate if you hang them from the bar with twine by the stalk so that they do not touch each other;
- Cauliflower can be stored for two or even three months if placed in wooden box, arranging the layers with plywood and covering the top with film;
- Cauliflower will be stored for up to 6 months if it is dipped in clay and dried;
- You can also keep these vegetables in the cellar for six months if you place them completely in sand.
This is how many generations in a row have preferred to store cauliflower in the cellar in winter. And only thanks to their effectiveness, these methods have reached our times.
How to store cauliflower in the refrigerator
Cauliflower can be stored in the refrigerator for a couple of weeks, after which it will most likely begin to actively deteriorate. But in order for it to lie in the vegetable compartment for at least 2 weeks, it is necessary to properly prepare it, namely:
- wrap in two layers of cling film;
- wrap in paper;
- Place in a plastic bag that can be tightly closed.
How to store cauliflower in the freezer
Most long way Storing cauliflower in the freezer. Whatever one may say, its inflorescences cannot be stored anywhere except in the freezer for up to 12 months. You can freeze a whole head of cabbage or separate the inflorescences, you can freeze fresh or pre-dip it in boiling water for 2-3 minutes (blanch) - this will not affect the shelf life. The main thing is to place it in a bag and close it tightly.
Other ways to store cauliflower
If for some reason none of the methods for storing cauliflower is suitable, you can use one of these equally effective methods:
- You can divide the cauliflower into inflorescences and dry them in the oven at 60°C, then place them in a glass or plastic container, in which it can be stored for 1-2 months.
- Can be stored for the same amount of time sauerkraut, which after fermentation is sent to the refrigerator.
- Salted or pickled cauliflower will be stored as preserves as long as you like, but if it has not been packed, then it is better to use it within 1-1.5 months.
