can you freeze chard without blanching

zippity_duda(6)July 13, 2007


All of the traditional freezing recipes that I have seen include blanching to stop the enzymes and prevent aging of the veggies. Then I started seeing some where they did not blanch. Has anyone frozen chard without blanching and what was your opinion of blanching versus not?

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It needs blanching. Frozen without blanching, it turns tasteless unless used very soon.

    Bookmark   July 13, 2007 at 7:27PM
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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

Check out the Harvest Forum too as I have read threads on this question there frequently - chard, kale, collards, and all the other greens - I think most there agree that blanching (or braising) is required before freezing.

    Bookmark   July 13, 2007 at 9:45PM
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ninjabut(USDA z 8,CA)

I blanch most veges, but have never with chard. My chard goes year round. I'm just now picking it for the chickens and planting it for the winter !

    Bookmark   July 13, 2007 at 10:07PM
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you should ask this question in the Harvest Forum. They deal with these issues.

    Bookmark   July 14, 2007 at 9:47AM
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Thanks! I will try the other forum, and for now will blanch what I am freezing.

    Bookmark   July 14, 2007 at 7:21PM
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ruthieg__tx(z8 TX)

A lot of people will tell you that you don't have to blanch veggies and I think it is a matter of taste...but in my really should blanch for the best flavor...and after all the work of getting the bed ready, planting, tending and all the work involved...I just am not willing to take a chance...and how hard is it to blanch something?

    Bookmark   July 14, 2007 at 7:56PM
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It really isn't that hard to blanch (this was my first time, and I wasn't really sure how). Growing up we didn't freeze much, we canned or ate fresh. There were 7 of us in my family and when my mom canned, she canned! She would buy bushels and bushels of stuff, and we would can for days (and days) and I was trying to avoid canning. I am freezing because right now I usually don't have that kind of time. Since I waited so long to start freezing, it did take me an entire day to blanch and freeze (could also be me being clumsy trying to figure out which pots to use, ect!) If I stay on top of it, I should be able to put away a few bags at a time!

How important is it to only do one layer of chard at a time?
Any other tips on blanching?

    Bookmark   July 15, 2007 at 9:23AM
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