Michigan
State University Extension
Preserving
Food Safely - 01600049
10/13/97
FREEZING
GREENS beet greens, chard, collards, kale, mustard greens, spinach, turnip
greens
Select young, tender leaves. Wash well. Remove tough
stems
and imperfect leaves. Cut leaves of chard into pieces
as
desired.
Water
blanch for the following periods:
Beet
greens, kale, chard, mustard
greens,
turnip greens, spinach..... 2 minutes
Collards...........................
3 minutes
Cool promptly in cold water and drain.
Pack greens into containers, leaving 1/2-inch headspace.
Seal,
label and freeze.
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was generated from data base 01 on 03/09/98. Data base 01 was last revised
on 10/13/97. For more information about this data base or its contents please
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