I realize this post may be a little too late for this fall but I wanted to write it anyway. You may remember all those veggies I got from a colleague. I already wrote about my marinated carrots and frozen zucchini. This is how I preserved the rest.
First I pickled the chard stems. To be honest, I haven’t tried them yet but I think they look interesting and they were easy to make. The recipe I used can be found here.
Next, I decided to blanch and freeze the chard leaves.
First I cleaned them and cut them into strips about 1 ½ inches thick.
I put them in a pot of boiling water for 3 minutes.
I then removed them from the boiling water and placed them directly in an ice bath (really cold water with ice cubes) to stop the cooking process.
After that, I spread them out on a towel to dry.
Once they were mostly dry, I placed them in freezer bags, labeled them, and put them in the freezer. This way I can take out a bag and unthaw them when I want them.
I also did the same with my beans. Now I’ve got lots of produced stored and ready to get us through the winter.