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: 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. It stops enzyme actions which can cause loss of flavor, color and texture. Blanching cleanses the surface of dirt and organisms, brightens the color and helps retard loss of vitamins. It also wilts or softens vegetables and makes them easier to pack. Blanching time is crucial and varies with the vegetable and size. Underblanching stimulates the activity of enzymes and is worse than no blanching.