Title: How to Freeze Greens: Collards, Mustard, Spinach, Swiss Chard, Kale | Jennifer Cooks
Headings: How to Freeze Greens: Collards, Mustard, Spinach, Swiss Chard, Kale
How to Freeze Greens: Collards, Mustard, Spinach, Swiss Chard, Kale
Content: Blanch greens: Use one gallon water per pound of prepared vegetables. Put the vegetable into vigorously boiling water. Push down with tongs. The water should return to boiling within 1 minute, if it doesn’t, you are using too much vegetable for the amount of boiling water. Start counting blanching time as soon as you place the vegetables into the boiling water. Cover with a tight fitting lid and keep heat high for the time given in the directions for the vegetable you are freezing. In this case, 3 minutes. ( Below is a chart of times for various vegetables)
What & Why? Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegetables to be frozen.