Michigan State University Extension
Preserving Food Safely - 01600054
Trim and wash the greens very thoroughly. Blanch by
steaming until thoroughly wilted, about 3 to 5 minutes.
Blanching may also be done in boiling water for 1 to 2
minutes. Dry 3 to 7 hours in a dehydrator or 4 to 8
hours in an oven.
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This file was generated from data base 01 on 03/09/98.
Data base 01 was last revised on 10/13/97.
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