Mustard Greens: Harvesting, Blanching & Freezing скачать в хорошем качестве

Mustard Greens: Harvesting, Blanching & Freezing

1. In a blanching pot or large pot with a tight fitting lid, bring 5 quarts of water to a rolling boil. 2. Meanwhile, wash collards, trim stem ends and cut into 1-inch pieces or leave whole. 3. Blanch no more than one pound at a time. Add collards to boiling water and immediately cover with a tight fitting lid. 4. Start timing immediately and blanch for 3-4 minutes. 5. Prepare an ice water bath in a large 5-quart container or the sink. 6. Remove collards from water with a slotted spoon or blanching basket. 7. Emerge in the ice water bath for three to five minutes. Remove and drain. 8. Pack cold collards in zip-closure freezer bags or freezer containers. Squeeze out as much air as possible before sealing bags. 9. Label and date each container or bag. Immediately place in the freezer, Freeze for up to one year at 0 degrees F. or below. Blanching water can be used over and over again. Add more water if necessary. Remember to always bring water back to a rolling boil before blanching more vegetables.