Preserving VegetableThis is a featured page

PRESERVING/ Dry Packing
This is the packing of blanced and drained vegetables into freezer-friendly containers or freezer bags. Here are instructions on how to dry pack cooking greens. This should come in handy if you think there's no way you can finish all your greens in a week, or if you'd ust like to squirrel them away for a far, far away rainy day. Use preserved greens as you would any other greens--in stir-frys, soups, stews, and broths.

  • Cooking greens
  • Large Pot
  • Colander
  • wire basket or net bag for blancing
  • Large pans for cooling
  • Ice cubes or ice blocks for cooling
  • Cutting board, knives, pot holders
  • Plastic freezer bags or other containers
  • A timer or a clock with a second hand
  1. Wash greens.
  2. Tear or cut greens from their stem.
  3. Meanwhile, bring 2 gallons of water for each pound of leafy greens to a rolling boil.
  4. Immerse wire basket, blanching basket, or mesh bag containing vegetables. Do not add so many vegetables that the water stops boiling.
  5. Count 30 seconds blanching time from when the greens are immersed in the vigorously boiling water.
  6. Cover pot and boil at top heat the required length of time. You may use the same blanching water two to three times. Keep it at the required level. Change the water if it becomes cloudy.
  7. Cool greens immediately in pans of ice water for the same time used for blanching (30 seconds). Keep water ice cold for chilling.
  8. Drain the greens thoroughly. Extra water will form too many ice crystals.
  9. Pack the greens tightly to cut down on the amount of air in the container. If using freezer bags, press air out of the unfilled part of the bag.
  10. Freeze.


Olivia_Lane
Olivia_Lane 		Latest page update: made by Olivia_Lane , Apr 3 2008, 5:57 PM EDT (about this update About This Update Olivia_Lane Edited by Olivia_Lane

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