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RE: Preserving Endive and Swiss Chard - by Sunscape

in Foodies Bee Hive • 7 months ago

What is the texture after pressure canning and then adding to soups?

7 months ago in Foodies Bee Hive by
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         7 months ago 

        It is like adding it to the soup if it were fresh but you have to cook it for a long time. Pressure-canning it cooks it fully and I just add it to the soup near the end of the cooking time. It beats wasting the greens when I plant too many. ;-)

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