About the Recipe
Freezing greens is a very simple and easy process. The greens freeze well and are not mushy or slimy after defrosting. Really excellent to saute with your favorite dish or add in a smoothie.
Ingredients
An average of:
28 pounds = 7 quarts
18 pounds = 9 pints
A bushel weighs 18 pounds and yields 3 to 9 quarts – an average of 4 pounds per quart.
This recipe features:
Rainbow Swiss Chard
Spinach
Beet Stems
Molokhia or Mizuna Greens
Tools Needed:
Knives
Tongs
Colander
Clean Storage Container or Freezer Bags
Steamer / Blanch Basket
Large Pot of Cold Water
Preparation
Select young, tender green leaves. Wash thoroughly and cut off woody stems. Steam blanch collards 3 minutes and all other greens 2 minutes.
Cool, drain and package, leaving 1/2-inch headspace (if using canning jars). Seal and freeze.
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Additional Resources:
National Center for Home Food Preservation - https://nchfp.uga.edu/
Ball/Kerr Website - https://www.freshpreserving.com/
Food Safety Hotline - 800-354-7319
Ask An Expert! - https://extension.oregonstate.edu/ask-expert
Pick-Your-Own - https://www.pickyourown.org/
Local University Extension Service