It is possible that someone simply does not like freezing berries in bags, while sometimes they simply freeze and lose their original taste. There is another, pretty good method of freezing fresh berries- this is the use of bottles, namely plastic bottles, the lack of which, probably, no one is experiencing now. Moreover, if before the bottles were almost all of the same shape and capacity, now they are produced in various shapes and volumes, with a narrow and wide neck. So it will not be difficult to find the right bottles.
Frozen berries in plastic bottles
The procedure for freezing in bottles is quite simple. To do this, take a certain number of plastic milk bottles (they have a wider neck) and a watering can with a wide neck. We wash the strawberries in clean water (preferably boiled and chilled), put them on a sieve made of stainless steel mesh, let the water drain well, and dry the berries themselves. Then the berry is mixed in a bucket with a small amount of sugar or honey and “poured” directly into the bottles. Large strawberries can be slightly mashed with a pusher so that they can pass into the neck.
- You can also freeze cherries. Of course, it is better to remove the bones, then we fill the berry into a bottle and add about 100-150 ml of honey there. We turn the bottle over several times in our hand, close it and put it in the freezer until winter.
- With such storage, both strawberries and cherries retain their taste well, it remains natural and at the same time the aroma is not lost. You can cook anything from such berries in winter, the aroma is almost like in summer. Perhaps sacchari honey serves as a preservative here, and helps to preserve the natural properties of the berries.
And here are a few more ways to freeze. See if you can take it on board.
Content: Hello! There are many on your site. interesting information. Perhaps you can answer my questions ... I have been freezing water in plastic bottles from under mineral water. They are lightweight and easy to keep in the fridge. I pre-purify the water with a filter built into the tap, so I don’t use complicated methods to remove the first crust of ice and unfrozen brine. I just pour filtered water into bottles, put them in the freezer, take them out and defrost as needed. This process takes a little time and over time is done completely automatically. We constantly use melted water for drinking and cooking. Until now, I believed that by using such water, I make a feasible contribution to my health and the health of my family.
And the most important question concerns the freezing of water in plastic bottles...
Recently I watched a program about the dangers of plastic dishes. It also talked about the use of plastic bottles for the preparation of melt water. It was argued that when freezing, harmful substances from plastic partially pass into water, and if you drink water prepared in this way every day, it is very harmful to the body.
3. Can you say for sure whether it is really dangerous to freeze water in plastic bottles?
There is conflicting information on the internet. Someone writes that it is harmful and you need to freeze water in iron dishes, someone writes that plastic bottles are the most convenient way, since water cannot be frozen in iron dishes, and glass can crack. I'm confused. How is it better to freeze water in order to be insured against the fact that instead of benefiting you will harm yourself and your loved ones ???
Thanks in advance for advice.
Svetlana
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Hello Svetlana!
It is incorrect to do so, since the technique for obtaining melt water consists in different freezing rates of pure water and water containing impurities. It has been established experimentally that slowly solidifying, ice intensively captures impurities at the beginning and at the end of freezing. Therefore, when obtaining ice, it is necessary to discard the first formed ice floes, and then, after freezing the main part of the water, drain the unfrozen residues containing impurities - brine. We have repeatedly told our readers about this. No most perfect filter allows you to maximally purify water from harmful impurities, and even more so to remove deuterium from water in the form of heavy water, and the melt water preparation technique allows you to do this.
There are several ways to obtain melt water, described in detail on our website.
Method #1
The method of one of the active popularizers of the use of melt water A.D. Labzy: Pour into a one and a half-liter jar, not reaching the top, cold water from the tap. Cover the jar with a plastic lid and place it in the freezer of the refrigerator on a cardboard lining (to insulate the bottom). Mark the freezing time for about half the jar. Choosing its volume, it is easy to achieve that it is equal to 10-12 hours; then you need to repeat the freezing cycle only twice a day to provide yourself with a daily supply of melt water. The result is a two-component system consisting of ice (actually pure frozen water without impurities) and an aqueous non-freezing brine under the ice containing salts and impurities that are removed. In this case, the water brine is completely drained into the sink, and the ice is defrosted and used for drinking, making tea, coffee and other food items.
This is the easiest and most convenient method of preparing melt water at home. Water not only acquires a characteristic structure, but is also perfectly purified from many salts and impurities. Cold water is kept in the freezer (and in winter - on the balcony) until about half of it freezes. In the middle of the volume, unfrozen water remains, which is poured out. The ice is left to melt. The main thing in this method is to experimentally find the time required to freeze half the volume. It can be 8, and 10, and 12 hours. The idea is that pure water freezes first, while most of the impurities remain in solution. Consider sea ice, which consists of almost fresh water, although they form on the surface of the salty sea. And if there is no household filter, then all water for drinking and household needs can be subjected to such purification. For greater effect, you can use double water purification. To do this, you first need to filter tap water through any available filter, and then freeze it. Then, when a thin first layer of ice forms, it is removed, because. it contains some harmful quick-freezing heavy compounds. Then the water is re-frozen - already up to half the volume and the unfrozen fraction of water is removed. It turns out very clean water. Method propagandist, A.D. Labza, in this way, refusing ordinary tap water, cured himself of a serious illness. In 1966, his kidney was removed, in 1984 he almost did not move as a result of atherosclerosis of the brain and heart. He began to be treated with purified melt water, and the results exceeded all expectations.
Method #2
A more complex method of preparing melt water is described by A. Malovichko, where melt water is called protium. The method is as follows: enamel pan with filtered or ordinary tap water, you need to put it in the freezer of the refrigerator. After 4-5 hours, you need to get it. The surface of the water and the walls of the pan are already stuck with the first ice. Drain this water into another bowl. The ice that remains in the empty pan contains molecules of heavy water, which freezes earlier than ordinary water at +3.8 0 C. This first ice containing deuterium is discarded. And put the pot of water back in the freezer. When the water in it freezes by two-thirds, we drain the unfrozen water - this is “light” water, it contains all the chemicals and harmful impurities. And the ice that remained in the pan is protium water, which is necessary for the human body. It is 80% free of impurities and heavy water and contains 15 mg of calcium per liter of liquid. We need to melt this ice room temperature and drink this water throughout the day.
Method #3
Degassed water (method of the Zelepukhin brothers) is another way to prepare biologically active melt water. To do this, a small amount of tap water is brought to a temperature of 94-96 0 C, that is, to the point of the so-called “white key”, when small bubbles appear in the water in a multitude, but the formation of large ones has not yet begun. After that, the dishes with water are removed from the stove and cooled quickly, for example, by placing it in a larger vessel or in a bath with cold water. Then the water is frozen and thawed according to the standard method. According to the authors, such water goes through all phases of its circulation in nature - it evaporates, cools, freezes and thaws. In addition, such water has a lower content of gases. Therefore, it is especially useful because it has a natural structure.
It should be emphasized, however, that degassed water with a large energy reserve can be obtained not only by freezing. The most active (5-6 times more than usual and 2-3 times more than melted water) is boiled and rapidly cooled water in conditions that exclude the access of atmospheric air. In this case, according to the laws of physics, it is degassed and does not have time to re-saturate with gases.
Method #4
Another method for preparing melt water was proposed by Yu.A. Andreev, author of the book “Three whales of health”. He suggested combining the two previous methods, that is, subjecting the melt water to degassing, and then freezing it again. “The test showed,” he writes, “that such water has no price. This is a truly healing water, and if someone has any disorders in the gastrointestinal tract, it is a medicine for him.”
Method #5
There is another new method for obtaining melt water, developed by engineer M. M. Muratov. He designed a plant that makes it possible to obtain light water of a given salt composition with a reduced content of heavy water in it at home by the method of uniform freezing. It is known that natural water is a heterogeneous substance in its isotopic composition. In addition to the molecules of light (protium) water - H 2 16 O, consisting of two hydrogen atoms (protium) and one oxygen atom-16, there are also heavy water molecules in natural water, and there are 7 stable (consisting only of stable atoms) isotopic water modifications. The total amount of heavy isotopes in natural water is approximately 0.272%. In the water of freshwater sources, the content of heavy water is usually about 330 mg / l (per HDO molecule), and heavy oxygen (H 2 18 O) - about 2 g / l. This is comparable or even exceeds the permissible salt content in drinking water. A sharply negative effect of heavy water on living organisms has been revealed, necessitating the removal of heavy water from drinking water. (Report by A.A. Timakov "The main effects of light water" at the 8th All-Russian scientific conference on the topic "Physical and chemical processes in the selection of atoms and molecules" November 6 - 10, 2003) The article in the Komsomol member aroused interest among engineer M.M. . Muratov and deciding to test the properties of this water, since November 2006 he began to "lighten" the water for cooking and drinking by uniform freezing.
According to the method of M.M. Muratov water was aerated and cooled with the formation of a water flow circulating in the tank, until the moment of formation small crystals ice. Then it was filtered. Less than 2% of ice containing heavy water remained on the filter.
According to the author of this method, the 6-month use of light water showed: When consumed in food and drink in the amount of 2.5-3 liters per day, a significant improvement in well-being on the 5th day of use. This was reflected in the fact that drowsiness and chronic fatigue disappeared, the “heaviness” in the legs disappeared, seasonal allergic manifestations decreased without the use of drugs. For 10 days, noticeably, about 0.5 diopters, vision improved. A month later, pain in the knee joint disappeared. After 4 months, the symptoms of chronic pancreatitis disappeared and slight pains in the liver area disappeared. For 6 months, the pain associated with coronary artery disease and pain in the back and lower back disappeared. 1 viral infection passed in a very mild form, “on the legs”. Decreased manifestations of varicose veins. There was also a marked improvement palatability and water, and foods prepared with treated water. The latter fact is confirmed by the tasting commission of an industrial enterprise, and is clearly visible to ordinary water consumers.
Which method of obtaining melt water is more suitable for you, you decide for yourself, taking into account for what purposes you are going to use the resulting melt water and from what impurities and how much you are going to purify it.
In principle, plastic bottles from mineral water are suitable for freezing water only if these bottles are intended specifically for storing drinking water. Personally, I am not aware of such facts that at low temperatures some harmful substances enter the water from the material of plastic bottles.
But freezing water in metal pans is not recommended, since this significantly reduces the effectiveness of melt water.
And glass jars are absolutely not suitable for obtaining melt water - because they can burst, as when freezing, the water expands and increases in volume.
Personally, I use special pots and containers made of special thick heat-resistant glass to freeze water. Such dishes can be purchased in the microwave dish section. These containers, unlike conventional glass jars never burst or crack when frozen.
K. x. n. O. V. Mosin
Here's one for you! I read a post about how harmful to health are plastic bottles, and at the same time what we drink from them .
A long time ago, when I was still at the university, the teacher told us that plastic bags are harmful to health, especially for those who work in their production. That chromosomes break down from exposure to certain chemicals, especially in the palms, so people who no longer plan to have children are taken to this production. I would be grateful if the specialists confirm or correct this info.
On the other hand, this type of plastic has become so part of our everyday life that it is difficult to imagine something else. However, it is more a matter of desire. There is no problem to refuse plastic bags and switch to environmentally friendly (cloth) ones. Food products can also be stored in boxes (however, in stores they are stored in plastic all over!). Liquids - in non-plastic containers.
And here how to solve the problem of freezing water in the refrigerator without a plastic bottle - I don’t know . I practice this to drink melt water, so to speak, "living" water (what it is and why it is, I will write later). I pour it into a plastic bottle, put it in the freezer, then take it out, the ice melts and the water is drunk.
The problem is that when water freezes, it expands and breaks any rigid container. A plastic bottle is convenient in that it withstands this when it is not completely filled with water (the air available in this case, as I understand it, simply dissolves in water with increasing pressure). After thawing, I noticed a small grayish-white precipitate at the bottom of the bottle, but I considered it to be calcium carbonate, which, for example, forms as a scale when hard water is boiled. Is it true or not?
In general, if what happens in a liquid in a plastic bottle is what is written in the article below, then I am at a loss - in what and how can I freeze water? I would be grateful for advice.
Georgy Kazulko
Belovezhskaya Pushcha
(Please write your feedback, thoughts, ideas, questions, comments or disagreements in the comments below or send to my email address: [email protected])
Plastic bottles contribute to the development of serious diseases
British scientists have found that plastic bottles that have become habitual can contribute to the development of cardiovascular diseases and diabetes. Biphenol A, a compound found in plastic, is to blame. But not only containers for water or beer are made from it, but also baby bottles, food packaging, toys and much more.
Biphenol A came under suspicion a long time ago, as soon as it turned out that it was similar in structure to the female sex hormone estrogen. Experts from the US National Toxicology Program reported several years ago that in experimental animals it accelerates puberty, disrupts behavior, and also contributes to the development of prostate and breast cancer.
Separate studies have also shown that high concentrations of bisphenol A can negatively affect sperm quality and intrauterine development. But the results of other experiments have been inconsistent. And now scientists from the Peninsula Medical School (UK) have undertaken the largest study on the effects of a suspicious compound on health, according to www.nature.com. Urine analyzes of 1455 adults were studied. 92.6% of them contained bisphenol A.
The scientists divided the urine samples into four groups based on the concentration of biphenol and compared them with the health data of the subjects. And they made sure that people from the group with the maximum content of the chemical in the urine have a risk of cardiovascular diseases 3 times higher, and the risk of diabetes - 2.4 times compared with the group with a minimum concentration. The relationship persisted after adjusting for other risk factors: age, gender, race, education and income levels, smoking, and weight. Not only that, high levels of biphenol A were combined with elevated levels of liver enzymes, indicating possible liver damage. True, the head of the study, Dr. David Meltzer, believes that it is too early to draw conclusions: bisphenol A is excreted from the body during the day, so it is difficult to judge chronic effects by its concentration in one analysis. But further research is needed.
While scientists think, act
Never reuse plastic bottles. Can't wash them hot water, heat drinks in them or heat food in plastic packages in the microwave: when heated, the release of biphenol A increases by 55 times! Buy children not plastic, but glass or porcelain dishes. Plastic bottles for babies are especially dangerous - they are often washed and even sterilized with boiling water. And judge for yourself - a glass bottle is somehow kinder and definitely safer. Content not included.
Tatiana BATENEVA
Majority alcoholic beverages, which are served at the table, are usually pre-cooled. This approach allows you to use them with great pleasure, and if they are drunk even in the hot summer, then connoisseurs of alcohol not only enjoy the aroma and taste of alcohol, but also get a pleasant relaxing refreshment and quench their thirst.
One of the common alcoholic drinks, the ethics of which requires its pre-chilling, is champagne. For this reason, the drink is served in restaurants in special metal buckets filled with ice. Chilled champagne opens without consequences, in the form of a strong explosion from the cork or pouring a large amount of drink. And drinking cool champagne is pleasant and refreshing.
But one of the common everyday situations where good intentions can turn into sad consequences is the complete freezing of one or more bottles of champagne in the freezer. Most often this happens on the eve of a holiday or celebration, when guests are expected to arrive and the hostess is busy with many chores and preparations. Therefore, a bottle of champagne placed in the freezer, which should be served to the table with a pleasant perspiration, remains forgotten and can be remembered when it is too late - the bottle with the drink is completely frozen. What to do in such a situation? Can something be fixed, or is there nothing we can do about it?
Champagne is frozen: what to do?
One of the problems associated with frozen champagne is the possibility of a broken bottle. Especially considering that a huge pressure is created inside it due to a large amount of carbon dioxide, which increases the risk of an explosion or cracking of even thick-walled glass. Another negative consequence that users fear is the reduction or complete loss of the properties and characteristics of champagne. Some believe that after defrosting, champagne loses its taste and aroma.
It is generally accepted that champagne should be served at the table at a drink temperature of at least 7-9 degrees above zero. Others are sure that a chilled drink does not fully reveal its properties, so it simply will not work to fully experience the whole bouquet of aroma and taste of champagne in this state.
To safely and effectively thaw a frozen champagne bottle, many users simply move it from freezer on one of the shelves in the refrigerator, which allows you to defrost gradually and more gently.
What else can you do to thaw a bottle of champagne and keep it from exploding? At the same time, it is worth considering some important principles associated with the freezing of this drink, which will help to approach it correctly and defrosting it, if it happened for some reason.
One important point to always remember is the temperature at which champagne freezes. The freezing point of champagne is the level - 5 degrees and below. In order to safely defrost frozen champagne, you must follow a series of sequential steps:
- In no case should you transfer a bottle of frozen champagne to a warm place or try to warm it in a water bath. A sudden change in temperature can cause the bottle to explode, which can lead to dangerous consequences. Frozen champagne should simply be transferred from the freezer to one of the shelves in the refrigerator.
- After 2-3 hours of the bottle being in the refrigerator, it must be removed and put in a cool place.
- When the ice in the bottle is 50% melted, it is transferred to an even warmer place where it is completely thawed, after which the champagne can be served at the table without fear of any negative consequences.
A few cautions, which have been born out of the practice of handling frozen champagne, will allow you to remain vigilant and handle the drink correctly. Important reminders and warnings include:
- Do not open a bottle of champagne if there is still some ice in it. This can lead to injury or unfortunate consequences.
- Never defrost a bottle of champagne with hot water. This will lead to an instant rupture of the bottle, which is fraught with unpredictable consequences for the owner.
- If champagne needs to be served soon, and the bottle is frozen, then the best way- run for a new one, and use the frozen one later.
Users who faced the problem of frozen champagne were not disappointed because by applying right principles defrosting, they were able not only to keep the drink intact, but also to enjoy all its pleasant properties, such as taste and aroma.
