Canning Greens?

[delfuego]

I'm new to TF so pleeeeeease help!

I got lots of greens (radish and tat soy) from the CSA today. Wondering if there is a good way to preserve them for winter (and keep some of the nutrients)... as I don't think we can eat them all this week. Also, we don't have much freezer space.

I checked online about canning greens and all the sources say they have to be pressure canned. Is this true? They also say to discard any that have been eaten by insects. I figure, if the insects want to eat them... that's a good sign.

Someone answered to a previous thread to wilt and freeze the greens. What's the reason for wilting them?

Thanks!!!!

[mom de terre]

Yes, greens absolutely need to be pressure canned. They can harbor botulism. Even if you did pressure can them, I think they'd be gross. I mean, they'd be really cooked, probably pretty slimy!

Some sources say that blanching/wilting the greens will help arrest decomposition while they are frozen. It will definitely make them more space-efficient.

Perhaps pickling is also an option? I believe pickled greens are common in Chinese cooking. I don't know enough about pickling to comment.

[spiderdust]

Greens can be mixed with cabbage for making sauerkraut!

Also, after the greens are blanched for freezing they take up MUCH less space.

[delfuego]

I've been wanting to try making my own kraut, so I guess this is a good time to start... and pickling is definitely an option.

Thanks!