Swiss Chard, easy freezer method to preserve the harvest.

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Here is a photo outline for the easiest method for freezing swiss chard, or any leafy green vegetables from your garden, for that matter! The secret will surprise you.

First, harvest your greens.

Swiss Chard and other greens, easy freezer method for preserving the harvest.
Use a canning kettle for this easy freezer method, for swiss chard and other greens.
Yes, a canning kettle is the secret or more precisely the jar rack inside. That rack keeps everything under control. To begin, fill the kettle 3/4 of the way with water. Add 1 T salt, cover and bring to a boil.

For freezing, due to blanching time differences we do not chop and freeze the stems. To wash I place the greens in a large sink of tepid water with about 1 cup of vinegar added. The greens soak for about 20 minutes or until the water is boiling in the kettle.

Add the jar rack and all the greens. Use a large spoon to push the top greens down under the water to make sure every leaf is blanched. I only blanch greens about 1 minute.

Lift and remove the rack, almost all the greens will be right there, on the rack. Place in a clean sink with cold water, and carefully turn rack and release greens to the sink.

Continue adding cold water and ice, let greens chill. When ready to drain, most of the ice should be melted. Drain greens in colanders.

I prefer to cut greens into 1-inch squares, this is easy to do. Simply place a large handful on the cutting board and run a knife through at one-inch intervals.

For greens it is more convenient to freeze in containers, to establish a block of frozen food.

When frozen solid, I prefer to remove and freeze in a seal a meal-type package. The two large bowls of chard produced 6 packages for the freezer. There will be another harvest in about a week. The great thing about greens is that they grow quickly! Soon there will be more to harvest and put away for winter eating.


Presenting our unique and delicious collection of original recipes in our new book, Pantry Basics Book I available right here!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

You may enjoy reading about our life and family changes since this blog began, you may find that post here. 

PS, you may also, enjoy our Homemade Household page, it can be found right at the top of the blog!


  1. You are going to love having those greens when the growing season is over. I know I would. Brilliant idea using the rack to lift the greens from the boiling water. --Rocquie

  2. Hi Melynda,
    What a great idea that I will use right away! Thanks so much for sharing your awesome recipe with Full Plate Thursday and have a great weekend!
    Come Back Soon,
    Miz Helen

  3. Very nice idea, thanks for sharing with Hearth and Soul blog hop pinning.


Post a Comment

We appreciate your visits to Our Sunday Cafe, and encourage comments, questions, and general conversations! Thank you for dropping by!