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Today's harvest
In article ,
The Cook wrote: On Wed, 21 May 2008 10:25:47 -0700, Billy wrote: In article , The Cook wrote: On Wed, 21 May 2008 08:13:02 -0700, Billy wrote: In article , The Cook wrote: That is 1/2 of the chard in a 21 quart canner This is how much chard, and you're doing what with it? \ Since 1/2 of the chard we picked this morning fit in a 21 quart canner, the total amount of chard was 42 quarts. By the time is blanched I have about 24 cups going into the freezer. There is about 8 or so cups that will be sauteed with onion and garlic tonight. If you don't mind. It sounds like you're pasteurizing and canning, and then putting the chard in the freezer. Couldn't you just blanche it (3 - 6 min) and put it into freezer bags? The chard was in the boiling water bath canner while I was processing the rest of it since that is the largest container I have and it wouldn't all fit in the sink. It was not being cooked in it. I blanched it in small quantities for 2 minutes, chilled it and bagged it in FoodSaver bags. It is now in the freezer and I will seal the bags when it is frozen (or when one of us remembers it is there.) Now time to do the 20 quarts of collards. Can't decide whether I want to preserve the beet greens or not. Thanks -- Billy Bush Behind Bars http://www.youtube.com/watch?v=9KVTf...ef=patrick.net http://www.youtube.com/watch?v=l0aEo...eature=related |
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