FNG here. I see some names I know, Barb for one.
Have a question about Foodsavering Collards.
Can I just chop them up for cooking and then seal them?
Thanks
Big Jim

"Big Jim" > wrote in message
m...
> FNG here. I see some names I know, Barb for one.
> Have a question about Foodsavering Collards.
> Can I just chop them up for cooking and then seal them?
> Thanks
> Big Jim
>

Hey Jim! Welcome to rfp.

Greens do better if you blanch them for a couple of minutes and then dunk in
ice water then drain before you throw them in the freezer. There are lots of
great knowledgeable folks on here and FNG's are always welcome :-) Here is
a link to my favorite home away from home on everything preserving.
http://www.uga.edu/nchfp/

Here is the direct link for freezing greens:
http://www.uga.edu/nchfp/how/freeze/greens.html

I've got Blueberries and Jalapeno's running out my ears and the beans & peas
are about a week away from first picking. Tomatoes are a little behind
schedule but I did pick a nice Better Boy yesterday and half a dozen Roma's.

KW

Big Jim wrote:
> FNG here. I see some names I know, Barb for one.
> Have a question about Foodsavering Collards.
> Can I just chop them up for cooking and then seal them?
> Thanks
> Big Jim
>
>
I would blanch them first, then chop and freeze on a cookie sheet or bun
pan in quantities suitable for a meal, then vacuum seal them. That's
what I do with the greens we grow and it works well. Plus the freezing
without bagging makes it easier to vacuum seal them without filling your
FoodSaver with liquid.

Somewhere on one of the extension sites there should be a timetable for
blanching collards. At any rate, I would blanch them for three minutes
in boiling water, then chill in ice water until cold, then let them drip
dry or use a salad slinger, then freeze, then bag. Works for me.

"George Shirley" > wrote in message
. ..
> Big Jim wrote:
>> FNG here. I see some names I know, Barb for one.
>> Have a question about Foodsavering Collards.
>> Can I just chop them up for cooking and then seal them?
>> Thanks
>> Big Jim
> I would blanch them first, then chop and freeze on a cookie sheet or bun
> pan in quantities suitable for a meal, then vacuum seal them. That's what
> I do with the greens we grow and it works well. Plus the freezing without
> bagging makes it easier to vacuum seal them without filling your FoodSaver
> with liquid.
>
> Somewhere on one of the extension sites there should be a timetable for
> blanching collards. At any rate, I would blanch them for three minutes in
> boiling water, then chill in ice water until cold, then let them drip dry
> or use a salad slinger, then freeze, then bag. Works for me.

Thanks KW and George
The one site I had looked at said 7 minutes. I was hoping to eliminate
that step. I am lazy you see.
Foodsaver sent me 10 free cook in bags. Iam going to try them out with my
okra and tomatoes. Says to cut up and season and put in the bags. They have
a chart on the side for using in the Nuker.
Thanks for the help.
Big Jim

In article > ,
"Big Jim" > wrote:

> FNG here. I see some names I know, Barb for one.
> Have a question about Foodsavering Collards.
> Can I just chop them up for cooking and then seal them?
> Thanks
> Big Jim

Hey, Jim.
From the NCHFP site at uga.edu/nchfp:
Freezing
Greens
(Including Spinach)
Preparation * Select young, tender green leaves. Wash thoroughly and cut
off woody stems. Water blanch collards 3 minutes and all other greens 2
minutes.
Cool, drain and package, leaving 1/2-inch headspace. Seal and freeze.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

In article >,
"KW" > wrote:
> Hey Jim! Welcome to rfp.
>
> Greens do better if you blanch them for a couple of minutes and then dunk in
> ice water then drain before you throw them in the freezer. There are lots of
> great knowledgeable folks on here and FNG's are always welcome :-) Here is
> a link to my favorite home away from home on everything preserving.
> http://www.uga.edu/nchfp/
>
> Here is the direct link for freezing greens:
> http://www.uga.edu/nchfp/how/freeze/greens.html

> KW

LOL! I read in the order they show up on my reader, Keith. :-) I
could have saved a post. :-)

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

"Melba's Jammin'" > wrote in message
...
> In article > ,
> "Big Jim" > wrote:
>
>> FNG here. I see some names I know, Barb for one.
>> Have a question about Foodsavering Collards.
>> Can I just chop them up for cooking and then seal them?
>> Thanks
>> Big Jim
>
> Hey, Jim.
> From the NCHFP site at uga.edu/nchfp:
> Freezing
> Greens
> (Including Spinach)
> Preparation * Select young, tender green leaves. Wash thoroughly and cut
> off woody stems. Water blanch collards 3 minutes and all other greens 2
> minutes.
> Cool, drain and package, leaving 1/2-inch headspace. Seal and freeze.
>
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.me.com/barbschaller - good news 4-6-2009
> "Be kind, for everyone you meet is fighting a great battle."
> -Philo of Alexandria

Thanks Barb
BJ