Freezing Swiss Chard?

I am so grateful for these posts! We planted only one package of Swiss chard, about 16 feet along the back of one of our grow boxes in early April (in northern Utah). It came up fast and very thick in multiple colors of green, yellow, pink and red. We have shared it with neighbors, eaten many many batches, and STILL have what looks to be sixty or so pounds doing just fine in the garden. It is so delicious, just found a wonderful soup recipe using it last night, which we loved. It may freeze for the first time tonight (September 29th) and I HOPED to find a recipe to freeze it. Thanks so much for your very helpful website ~ believe I will try ALL these ways to see which turns out the best for us.

Here, we had a number of days above 100 degrees F. during the past summer and as long as the soil stayed moist the chard stayed beautiful. Our sprinklers were turned off accidentally for around ten days and part of the Swiss chard wilted. We quickly got the system on again, and within a couple of hours the stems straightened up and all the plants were perky once more. The more we cut the more it grows. It is really the 'SUPER STAR' in our vegetable garden. The spinach bolted in early summer, the chard never did!

So, thanks again everyone!

DL

Thank you for all the info on freezing swiss chard. We too have an over abundance. I think the neighbor is even getting tired of eating it. I hate to waste any food, especially something I have grown and nurtured myself. Thanks again, I'm heading out to the patch now.

I pulled my chard up by the roots yesterday AM and put it in the garage to prevent freezing (our first of the season). I got to it tonight. Slightly wilted. I trimmed of the roots, sorted out the old stalks and the tender young shouts and set the stalks in buckets of cold water to firm up.

Next is to wash and drain, cut out the main rib (set aside), rough cut cross ways, blanch 2 minutes after return to boil in a basket in a large pot with a lid, dunk and swirl basket in a sink of cold water, drain and pack into labeled freezer bags then layered flat in the freezer. After frozen they join the greens filing cabinet at the bottom of the freezer. Ribs are cut into 2" sections and blanched 2 minutes and packed in a similar way.

Helen Maglio

July 13, 20090 found this helpful

Why do you remove the red stem and what do you do with it after you have set it aside?

Thanks