vnews.com 20 Sep, 2020 01:30 am

Homeyer: Blanch kale and other produce for longer storage in the freezer

Homeyer: Blanch kale and other produce for longer storage in the freezer
Like a conscientious squirrel, I put away food for the winter in August and September. I freeze and dehydrate lots of vegetables, and store some in my cool basement.Here are some tips on ways to save food for later.I grew about a dozen kale plants...

Blanching kale is worth the work.I could freeze kale without blanching it if I were planning on eating it all in three months or so.For the blanching of kale and other veggies, I use my big black tin pot that is sold for hot water bath canning – it is roughly 14 inches wide and nine inches deep, and will hold seven quart mason jars for canning tomatoes.I fill bags, squeeze out some air, and then suck out as much air as I can with a straw inserted into the bag when it is closed right up to the straw.

I chop them, put them in freezer bags and suck out the air.Cold water cools the kales and keeps it from cooking.

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