You can pack the spinach tightly. What do you do when you have an overabundance of greens in the garden.
How To Freeze Greens Spinach Kale Collards Swiss Chard And More Recipe Freeze Greens Freezing Vegetables Greens
You can store them for about 9 months in a regular freezer or up to a year in a deep freeze.
. Wash the leaves well. Now drain the spinach and squeeze it dry. Place Swiss Chard in Boiling Water.
Fill a different bowl with water and some ice cubes. Select young tender greens with good color and no blemishes. Discard the boiling water through a strainer or colander.
A good ratio is 4 cups of packed greens to a gallon of boiling water. Rinse chard through several changes of water lifting leaves out leaving sand and soil behind. Drain the boiled water from the spinach.
Make sure you label them with what is inside and the date. Work in batches to ensure the water stays boiling. Tear the greens into usable cooking sizes if they are large.
Place the ice cube tray into the freezer for 3 to 4 hours to allow your spinach to freezer solid. Learn how to freeze Swiss Chard and other leafy greens so you can preserve your spinach chard kale and other garden greens for winter useClick SHOW. Push the blanched spinach into an ice cube tray.
Rinse and Freeze Your. Label bag or container with date. Skip this step for spinach or baby greens.
Mix the spinach and hot water in a bowl for about 2 minutes so that the spinach is fully covered and you see a bright green color. Freeze these blocks on a cookie sheet in your freezer. Remove soil and grit by rinsing several times under cold running water.
Place the sheet in a freezer for 30 minutes to chill the greens before packaging to help them retain their shape during the packaging process. Strip leaves from stalks. Put on a large pot of water to boil.
Form the spinach into two balls and flatten the balls into the shape of a hamburger patty. After 30 seconds to three minutes depending on your preference transfer the chard to the cold-water bath to shock the leaves stopping them from cooking. Begin counting the blanching time as soon as you place the greens in the boiling water.
Remove from water rinsing in cold running water for the final rinse. Place spinach in ice cube tray or into freezer bag. Follow the steps below to safely freeze your leafy greens.
Drain the chard thoroughly and squeeze out the excess water with your hands. Drop about one pound of whole leaves in boiling water cover and blanch for 2 minutes blanch stems for 3 minutes. Run cool water over the leaves to cool them quickly.
Blanch boil Swiss chard stalks for two minutes and the leaves for. Place bags andor containers in the freezer allowing for air. Place ice cube tray in freezer for one to two hours then transfer frozen cubes to freezer bag.
Then separate the stems from the leaves. Fill large pot about 23 full of clean water and bring to a full boil. Fill a large cooking pot with water and bring to a boil.
Place the spinach on a cookie sheet lined with parchment paper. Cover the kettle and boil at a high temperature for the required length of time. If a precise amount such as for a recipe for the spinach is needed make sure to add that to the label as well.
Place onto double-folded clean kitchen towels for drip-drying. Use a straw inserted into a small opening and suck out air to create a simple vacuum seal. Spinach kale Swiss chard beet greens along with mustard and turnip greens freeze well for year-round enjoyment.
Remove as much air from bag as possible before sealing. Bring 4 quarts of water to a rolling boil. If you have a large batch to boil do it in sections to ensure that the greens retain their fresh flavor after freezing.
Use a steamer basket to submerge leaves in boiling water for about 3 minutes. Pack the spinach into freezer-safe bags or containers. We find ourselves asking this very questions every time the seasons change and the we.
This helps prevent freezer burn. Add the leaves to boiling water for five minutes. Wash the Swiss Chard thoroughly with water.
Use one gallon water per pound of prepared vegetables. Put the Swiss chard in the pot of boiling water. Remove the spinach from the boiling water and place it straight into the ice water.
Blanching times for collards is 3 minutes and all other greens 2 minutes. Blanch leaves for a few minutes in boiling water. Drop about one pound of whole leaves in boiling water cover and blanch for 2 minutes blanch stems for 3 minutes.
Prepare spinach by washing drying. Put the spinach in the ice water for 1-2 minutes just do it until the spinach feels cool. Leave the greens in the bowl until cool two to three minutes.
For kale chard or greens with thick or tough stalks. Prepare a sink of cold water. Flash freeze the spinach.
Fill a large stockpot with enough cool water to cover the spinach then set it on the stove over medium-high heat. Allow the water to reach a steady rolling boil. This will make it far easier to portion out.
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