As we head into these last few weeks of summer, lots of garden vegetables are ripe for picking. But what if you have too many vegetables? Kevin Lee Jacobs shows us his no-canning tips for how to preserve beans, herbs, leafy greens, onions, and garlic for up to a year by using the freezer and some pantyhose!
Just think of all the winter meals your summer greens will allow you to make: I've enjoyed creamed beet- and turnip-tops as a Thanksgiving side dish and an awesome Swiss chard quiche for New Year’s brunch. Kale (pictured in this photo) makes a delicious topping for pasta on a snowy evening; add cheese and you’ve got a balanced meal.
Any leafy green that is commonly cooked can be preserved through freezing. In addition to the leafy greens I’ve already mentioned, you can freeze collard greens, spinach, dandelion, and mustard greens.
For long-term storage, be sure to blanch the greens before you freeze them. The proper blanching time for all greens except collards is two and a half minutes. Collards, which are not tender, require a three-minute blanch.