Great info on freezing greens

[stasisdc5]

I started doing some research on freezing greens and to my surprise I couldn't really find any concrete or credible info on the forum.

I found this article from Colorado state university that describes the process for blanching, freezing, packing, and labeling greens as well as their shelf life after freezing. So I thought I'd share it with you folks.

http://www.ext.colostate.edu/pubs/foodnut/09330.html

I personally will be doing a modified version of this where after blanching, I will be putting the greens in a chopper and then freeze them in ice cube trays. afterwards, I will then transfer the cubes in a freezer bag. now whenever I need to feed my tortoises I can just thaw a couple cubes and serve it with the mazuri I feed them.

 

[kathyth]

This looks interesting!
Thanks for the info!

 

[Jroops]

That is a good idea! Lets us know how it works out.

 

[Yellow Turtle]

Thank you for sharing this information.

 

[stasisdc5]

That is a good idea! Lets us know how it works out.

Well, here you go...

chopped dandelion

blanching

After using the electric chopper

poured into ice trays

ice cube form... thawed in the microwave for 30 secs then mashed together

mixed with mazuri

 

[Len B]

Thanks for sharing the link,I have blanched before but never really knew how long to leave whatever I was working with in the boiling water, now I have a good idea.

 

[Tortoise]

Looks great.
I also use a dehydrator to dry excess plantain, clover, dandelions to crush and sprinkle (dried) on moist foods throughout winter.If the foods are sprayed with water first the dry leave particles stick well to it.
thanks again

 

[wellington]

Thanks for the link and time chart. That's the part I didn't realize was so important. I thought everything was blanched for around two minutes. Thanks for the tip too about adding it to Mazuri. I have been wanting to freeze greens, but didn't want to feed a pile of wet slimy greens. Never thought about mixing it with Mazuri, duh