Uses for canned kale

Discussion in 'Preserving the Harvest' started by Ziptie, Jul 7, 2017.

  1. Ziptie

    Ziptie Well-Known Member

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    Does anyone can kale? If so, how do you use it? Plus, when you can kale do you so it in the summer or do you let it grow all summer then take the huge leaves and can it in the fall.
     
  2. siberian

    siberian Well-Known Member

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    We don't can it, but it freezes well for us.
     
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  3. ed/La

    ed/La Well-Known Member

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    I would use fresh as much as possible. Freeze in meal size portions. Canning kale might be more trouble then it is worth. If I did can it I would use in beans, soups, stews.
     
  4. ed/La

    ed/La Well-Known Member

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    Here is a video posted today from Starry Hillder off gid homestead.
     
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  5. Ziptie

    Ziptie Well-Known Member

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    Interesting video...thanks for the thoughts.
    What kind of beans would you use it in?
    After you freeze it then what do you do with it?
     
  6. siberian

    siberian Well-Known Member

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    We freeze it then just break off what we want and reseal the Ziploc bag. It crumbles and goes into soups, smoothies, ,sloppy joes, stews.
     
  7. danil54grl

    danil54grl Active Member

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    I canned it up just like I do other greens. . . bacon, onion, garlic, salt & pepper, pressure canned for 90 minutes with bacon pieces. It's good as a side, dumped in with pinto beans, or added to a soup.
     
  8. Belfrybat

    Belfrybat Well-Known Member Supporter

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    I don't care much for canned greens of any kind. I do freeze kale but much prefer it fresh cooked.
     
  9. hunter63

    hunter63 Well-Known Member

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    I was gonna say...should be like spinach....I would thing.
    Prefer freash
     
  10. ed/La

    ed/La Well-Known Member

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    Canning greens turns them to mush. Many greens need little cooking. Throw them in stir fry fresh for few minutes after everything else is cooked. Canned kale could be used in soup stocks, stews or beans. They will disappear in the broth but will leave flavor in stock. Only as a winter food. No one would use it if fresh is available. Perhaps a root cellar with green and red cabbage might be better option.