Tuesday, October 23, 2012

{Preserving the Harvest} Kale & Broccoli

Cooling blanched kale, to stop the cooking process and prepare for freezing.
Today I spent a little time cleaning out the cooler and making good of the last bits of harvestable produce out in the garden yet. The kale and broccoli are still going!

My blanching pot, cooling pot and draining baskets. Muffin tins at the ready for freezing portions.

Kale portioned into muffin tins for easy freezing.
 I found that removing the kale from the muffin tins was easiest done when it wasn't quite 100% frozen, or if it was, letting it thaw a tiny bit before prying it out with a fork. Then I popped 4 in a freezer baggie, and packed those freezer baggies in a large baggie. The rest of the kale was packed in freezer containers, also in manageable sizes.

We use kale for soups all winter, as well as in our eggs.

Draining blanch & cooled broccoli.
I love seeing broccoli turn instantly bright green when blanched--it's so pretty! We freeze our broccoli in vacuum seal bags, in usable portions. Generally I pack them in the bags, stick them in the freezer for a while, before I seal them, just until the water freezes to make things easier.

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