Question - How long do you blanch Swiss chard for freezing?

Answered by: Kathleen Baker  |  Category: General  |  Last Updated: 25-06-2022  |  Views: 1278  |  Total Questions: 13

Drop about one pound of whole leaves in boiling water, cover and blanch for 2 minutes (blanch stems for 3 minutes). Remove chard from water and immerse in an ice water bath for 2 minutes. Drain. Pack in zip-closure freezer bags or freezer containers, leaving no headspace. Swiss chard will technically freeze just as easily without blanching, but the end result won't be as good. There is another way that blanching will help! Choose another answer! It stops the leaves from ripening. The recommended process to freeze greens is to blanch them first. However, it is not required. You can freeze your fresh greens and other vegetables without freezing them if you like. The best way to freeze greens without blanching is to “pre-freeze” your greens before fully freezing them. Blanch (boil) Swiss chard stalks for two minutes and the leaves for one minute. Place them in the ice water immediately after blanching to stop the cooking process. Drain the Swiss chard well and shake off the excess water. Put the stalks and leaves in separate freezer bags or other freezer-safe containers. The Only Process You Need to Know for Freezing Leafy Greens. You can't preserve tender lettuce, but hardier greens like Swiss chard and kale lend themselves perfectly to freezing. Here's how to prepare hardy cooking greens so they'll keep for later use.

7 Things You Can Do with Swiss Chard Sautéd. A traditional take on greens is to braise or sauté them with garlic or other aromatics. Salad. Remove the stems and compost or save for another dish. Baked. Here's a different take on swiss chard – bake the greens and stems under local pasture-raised pork chops! Creamed. Grain Salads. Frittata. Soup.

Portion the blanched chard into freezer bags (1 cup is a good amount per bag), add the date, and freeze. Frozen chard should be used within 6 months. Add it to cooked dishes, like soups, stews, pasta sauces or quiche.

Swiss chard leaves can be eaten raw or cooked. Raw Swiss chard is less bitter than cooked. A bunch of raw Swiss chard will cook to a much smaller amount. The stalks are thicker than the leaves so they take longer to cook.

Harvest Swiss chard when the leaves are tender and big enough to eat. Swiss chard is ready for picking 30 days after sowing if you want baby leaves. Harvest chard 45 to 60 days after sowing if you want full-sized leaves with a thick midrib.

Place chard in a plastic storage bag and wrap the bag tightly around the chard, squeezing out as much of the air from the bag as possible. Place in refrigerator where it will keep fresh for up to 5 days. If you have large batches of chard, you can blanch the leaves and then freeze them.

Sauté Swiss chard over medium heat. Then, add the Swiss chard stems and cook them for 2-3 minutes before you add the chard leaves. You can even chop the stems into 4-inch parts to manage them more easily. Continue cooking the chard for up to five minutes until it's tender.

Chop large leaves to cook down like spinach, or use in casseroles, soups, and pasta. In areas that never experience a hard freeze, Swiss chard sometimes behaves like a perennial, living for several years. When it blooms, you can cut off the bloom stalk and it will produce more leaves.

Bring 4 quarts of water to a rolling boil. Drop about one pound of whole leaves in boiling water, cover and blanch for 2 minutes (blanch stems for 3 minutes). Remove chard from water and immerse in an ice water bath for 2 minutes.

Storing them with a paper towel or dish cloth helps keep them fresher longer because it absorbs the excess moisture that could encourage the greens to wilt. You can do this with sturdy greens like kale and Swiss chard -- and those will stay good for two weeks in the fridge -- as well as any delicate lettuces and herbs.

If you have never dehydrated Swiss chard before it is ridiculously easy. Pick chard. Wash chard. Dry chard. Cut chard into 4 inch pieces. Lay chard flat on trays. Turn dehydrator on {it took 3 hours at 135 degrees for me} Cool chard. Store chard in a dark pantry until ready to use.

Remove leaves from stems. (Swiss chard stems are edible, so save and cook them) Blanch greens in a large pot of boiling salted water, 15 seconds (spinach and chard) to 2 minutes (kale and collards); drain.

Water Blanching Use a blancher which has a blanching basket and cover, or fit a wire basket into a large pot with a lid. Use one gallon water per pound of prepared vegetables. Put the vegetable in a blanching basket and lower into vigorously boiling water.

Select young, healthy, unblemished leaves, preferably with tender stems. Remove any tough ribs and wash thoroughly. Blanch 1-2 pounds at a time in boiling water for no more than 2 minutes. Cool the greens quickly and drain, then pack in into freezer containers with the water still clinging to the leaves and freeze.