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Canning kale, bok choy and cabbage  RSS feed

 
Amanda Heigel
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I've seen all the options for greens that involve the fridge, freezer or drying. I'm going to have a ton of greens in a couple months and I'd like some shelf stable options.
So far all I can find is just plain pressure canned greens. Just water and maybe a pinch of salt. But I don't want to make up a bunch of flavorless green mush that we'll never eat.
I've scoured the internet the last few days and come up mostly empty save a recipe for pickled kale stems. It's either ferment and use quickly or can with water.
Am I missing a shelf stable option here?
 
R Scott
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A ferment will keep 6-12 months at basement temps.
 
Amanda Heigel
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Unfortunately were in a manufactured home with no basement and very little living space. I wish we had a root cellar.
 
Casie Becker
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Here's what may be a crazy suggestion, could you pressure can kale in full recipes? Think layering it with tomatoes, pasta, and cheese for premade lasagna; wrapping the cabbage around cooked meats/cheese/mushrooms and canning them in sauce for cabbage rolles, sorry I don't know any bok choy recipes. I think if you choose the canning instructions for the most perilous ingredient that would open up a whole host of options.
 
R Scott
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Amanda Heigel wrote:Unfortunately were in a manufactured home with no basement and very little living space. I wish we had a root cellar.


On land or a park? If on your own land, there are lots of options for a cool spot on the north side of a building, shaded trees, creek, our place to put a simple buried barrel root cellar.
 
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