Swiss chard is a green that is good for you.Whether you harvest your own or always want to have some on hand, there are ways to increase the time you have to use it.You can improve the life of your Swiss chard by knowing how to preserve it through freezing, refrigerating, and canning.
Step 1: The Swiss chard needs to be washed with cold water.
Dirt, debris, or bugs will be removed if you Rinsing your chard before freezing.It is a must to rinse your Swiss chard under cold water.After washing, chopping your chard into smaller pieces is an option.It's easier to work with before you freeze it.
Step 2: The pot of water needs to be boiled.
You don't need a specific amount of water to boil.Make sure you have enough water for your submergence.If you don't have a large enough pot, you can blanche the chard in smaller amounts.Salt and seasonings should not be added to the water.
Step 3: For 30 seconds, add your chard to the water.
Use tongs or a large spoon to position your chard underwater.The pot needs room to circulate, so don't pack the chard too tight.If you're working with a lot of chard, cook it in smaller amounts at a time.In a couple of rounds, blanche your Swiss chard.Make sure to keep an eye on the heat.The temperature of the water will decrease as you add more chard.Continue to turn up the heat if you want to keep your pot covered.
Step 4: tongs are used to move your chard into an ice bath.
After 30 seconds, transfer the chard into a large bowl of ice water.The water needs to be as cold as possible.Don't just use water from the faucet, it will not be cold enough.
Step 5: Allow your chard to sit in the bath for a few minutes.
Preserve your greens' color, flavor, and texture by shocking them.If you want to shock the chard, let it sit in ice water for a few minutes.Do not put the chard in the bath.
Step 6: If you have excess water from your chard, drain it and squeeze it.
After draining the water, squeeze out any remaining water with your hands.It is important to remove as much water as possible.When the chard is frozen, there will be excess water on it.When you put the chard in the fridge, the crystals will change the texture.
Step 7: Pack the chard tightly and they will form a ball.
Once you are sure you have removed all the excess water, you can mold a few greens in your hands and put them in the shape of a ball.The ball should be between the size of a tennis ball and a baseball.The blanching and shocking process will make the chard very easy to mold.Don't try to handle them too much.You don't need to overwork your chard because the dampness will act as its own glue.
Step 8: The balls should be placed on the baking sheet.
Make sure your chard balls retain their shape as you set them on the baking pan.Leave a small space between each ball of chard to prevent it from freezing.
Step 9: Wrap your pan with plastic and freeze it.
Pull the plastic wrap tightly around the pan.Ice crystals will not form on your damp chard.During this time, your chard will not completely freeze, but will form a strong seal to prevent the balls from clumping together when you move them to a bag.It doesn't need to be frozen all the way through.If your chard is completely frozen, it won't break when you put it in the bag.
Step 10: Transfer your greens to a zip-top bag.
One large bag or a few smaller bags can be used to store your balls.This will allow you to remove one ball at a time.Make sure that you remove any excess air before you return them to the freezer.
Step 11: You can keep your Swiss chard in the freezer for up to a year.
It's still safe to eat if you leave it in the freezer longer than that.If your chard has become discolored or has an odd smell, it's time to throw it away.
Step 12: Put unwashed Swiss chard in a bag.
You can use any type of plastic storage bag, just make sure the bag has an airtight seal.If you will be storing your food in the fridge's crisper section, you may want to use a plastic bag instead of a regular plastic storage bag.Before storing it in the refrigerator, do not wash it.It will spoil much faster if you expose it to water before refrigerating.
Step 13: Excess air can be removed from your bag.
Wrap the bag tightly around the chard after you put it in it.Remove as much air from the bag as you can to keep greens fresh.
Step 14: You can store your chard for up to 10 days.
It is possible to keep your fridge at a low relative humidity.When using the crisper section in your refrigerator, this will be more obtainable.It will last between 5 and 10 days depending on the temperature of your refrigerator.If you store your chard for longer than the recommended time, the stem will start to develop brown spots and the leaves will turn yellow.It won't hurt you to eat it, but it's not a good idea.
Step 15: The pressure cooker and canning jars need to be cleaned.
If you use a pressure cooker, you will need to make sure the jars are clean.All you have to do is wash your canning supplies in soapy water.It is a good idea to run your fingers along the edge of your lid to make sure there are no cracks or chips.The lids that have these flaws will not seal properly.
Step 16: The Swiss chard should be washed thoroughly.
Make sure your Swiss chard is free of dirt and debris.If you want to soak the chard, you can use a tub of warm water.Make sure that there is no debris in the water.
Step 17: Remove the stems and trim the chard.
If you want your Swiss chard to fit into the jar, you'll need to trim it.Remove the stems and trims the leaves.You will want to remove bad spots from the chard during this step.
Step 18: You can steam 1 pound of chard using a bag.
If you are canning more than 16 ounces of chard, begin by steaming only what will be going into one jar.If you want to steam your chard, place it in a bag or basket.The process will take between 3 and 5 minutes.Smaller amounts of chard will take less time than larger amounts.
Step 19: Use tongs to put the steamed chard into the jar.
You don't want to pack it too tightly into the jar.You should leave at least 1 in between the top of your chard and the lid of the jar.You can use a 1 US quart (0.95) L canning jar for larger quantities, but remember to still have at least 2.5 cm of headspace.
Step 20: The jar should be filled with boiling water.
To boil water, use a kettle or teapot.Make sure that as you pour the water into the jar that you keep a 1 in ( 2.5 cm) headspace while ensuring that your chard is completely submerged.The jar needs to be adjusted to remove any air bubbles.
Step 21: Place a paper towel over the jar lid to dry it.
Before you put the lid on the jars, make sure you dry your rims.Make sure the lid is on tightly to make sure it is properly sealed.
Step 22: The jars should be cooked in the pressure canner for 70 minutes.
When placing jars in the pressure cooker, be careful.Wait to put your jars in the cooker until you have several ready.For 70 minutes and 90 minutes, process your.47 US quart with a pressure of 10 lbs (4,500 g).The processing times will change based on altitude.If you are at an altitude over 1,000 ft, add 15 lbs of pressure.You will use a weighted gauge for 10 lbs.You can use the dial gauge to adjust the pressure for your altitude.
Step 23: Take the lid off slowly and turn off the heat in your pressure canner.
It can be difficult to prevent liquid loss when canning greens.Before removing jars from the canner you need to turn off the heat and wait for the lid to open.The steam can be let out after the lid is taken off.Maintaining the liquid within the jars is important.The chard won't dry out if you take your jars out too soon.
Step 24: The jars should sit in the pan for 10 minutes.
The lid should not be locked during this time.Allow your jars to cool down for a while before you remove them.After the first 10 minutes are over, remove the lid from the pan and allow it to sit for another ten minutes.
Step 25: To remove jars from the canner, use tongs.
tongs or other heat resistant tools can be used to remove jars after they cool in the canner.Allow the jars to cool completely before storing them.While cooling, you may notice some liquid loss in your jars.If your greens are not covered by the liquid left in the jar, you should eat them within a week.
Step 26: It's a good idea to store your jars of chard in a dark place.
The recommended storage temperature for canned goods is between 50 and 70 F.It's a good idea to use your canned Swiss chard within a year.It is difficult to test for spoilage of low-acid foods.There will be an odor when the jar is opened.If you see dried chard sitting at the top of the jar, it should be thrown away.