Have you wondered if there was a way to preserve those Spring/Early Summer greens to use throughout the year? Recently, when I am out at the farmers market, grocery store or my favorite tailgate market, I have seen an abundance of various greens. Some I know and some are new to me. They are one of my favorite foods and I love having them year round. Lately, it seems that they will grow almost year round but I still look for ways to preserve them for eating later in the year when they aren’t as available.

One of my favorite ways to store them for later is to make pesto and freeze it in ice cube trays. Then I put those smaller amounts into other freezer containers or bags to bring out just the amount I need later for a tasty meal. Basil isn’t the only green you can use for pesto. I like using Kale, Arugula, Sochan and even Swiss Chard. I have also used 2T to 3T of miso paste instead of cheese for a unique flavor and a vegan option.

Try this guide to making pesto and make pesto in various ways to have throughout the year.

NCSU Cooking Essentials Pesto Guide

Another way that you can preserve greens is to can them. You do need to use a pressure canner since they are a low acid food to prevent the risk of botulism. You want to make sure you follow a researched recipe to ensure safety. This is the recipe from University of Georgia’s National Center for Home Food Preservation.

Canning Spinach and Other Greens

Quantity: An average of 28 pounds is needed per canner load of 7 quarts; an average of 18 pounds is needed per canner load of 9 pints. A bushel weighs 18 pounds and yields 3 to 9 quarts – an average of 4 pounds per quart.

Quality: Can only freshly harvested greens. Discard any wilted, discolored, diseased, or insect- damaged leaves. Leaves should be tender and attractive in color.

Please read Using Pressure Canners before beginning.

Procedure: Wash only small amounts of greens at one time. Drain water and continue rinsing until water is clear and free of grit. Cut out tough stems and midribs. Place 1 pound of greens at a time in cheesecloth bag or blancher basket and steam 3 to 5 minutes or until well wilted. Add 1/2 teaspoon of salt to each quart jar, if desired. Fill jars loosely with greens and add fresh boiling water, leaving 1-inch headspace.

Adjust lids and process following these recommendations Process jars in a dial-gauge pressure canner at 11 pounds pressure at altitudes of 0 to 2,000 ft or at 12 pounds pressure at altitudes of 2,001 to 4,000 ft, or at 13 pounds pressure at 4,001 to 6000 ft. Process jars in a weighted gauge pressure canner at 10 pounds pressure at altitudes of 0 to 1,000 ft or at 15 pounds pressure at altitudes above 1,000 ft. Process pints for 70 minutes and quarts for 90 minutes.

This was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2015.

For more information on Freezing and Dehydrating Greens check out this article from the National Center for Home Food Preservation. Got The Wintertime "Greens"? or contact Cathy Hohenstein at cmhohens@ncsu.edu or (828) 250-4874.