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BTD Forums  /  Cook Right 4 Your Type  /  Freezing greens
Posted by: ruthiegirl, Thursday, October 3, 2013, 4:26pm
I got a bounty of cooking greens from the CSA box this week. I'm not sure I can finish them before they start to wilt. How do I go about freezing them to preserve them for longer?
Posted by: wayland B+, Thursday, October 3, 2013, 4:58pm; Reply: 1
You'll need to blanch them first.  
The following link explains how:
http://faithfulprovisions.com/2011/06/29/how-to-blanch-vegetables/



Posted by: ruthiegirl, Thursday, October 3, 2013, 5:03pm; Reply: 2
Thanks!
Posted by: carreral4, Thursday, October 3, 2013, 5:42pm; Reply: 3
excellent advice, much needed
Posted by: ruthiegirl, Friday, October 4, 2013, 5:53pm; Reply: 4
Does anybody know how long blanched greens keep in the fridge? They take up MUCH less space when blanched than they do raw, and I'm realizing I don't have quite as much of an "over abundance" as I thought. I can probably eat it all in a week, but not before the greens start losing freshness. If I blanch the greens within 2 days of pickup, will they then stay fresh another 4-5 days until I get the next pickup?
Posted by: ginnyTN, Friday, October 4, 2013, 7:41pm; Reply: 5
Quoted from ruthiegirl
Does anybody know how long blanched greens keep in the fridge? They take up MUCH less space when blanched than they do raw, and I'm realizing I don't have quite as much of an "over abundance" as I thought. I can probably eat it all in a week, but not before the greens start losing freshness. If I blanch the greens within 2 days of pickup, will they then stay fresh another 4-5 days until I get the next pickup?


Freezing after blanching prevents further enzyme degradation and bacterial growth.  Refrigeration merely slows it down a little.  I think you'll have to experiment to see what happens.  When the greens loose their bright color it means they are losing their nutritional value.  

Good luck!  

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