How to Freeze Turnips & Mustard Greens


When your dinner time routine of chicken and mixed vegetables gets a tired, switch up the usual with turnips and mustard greens. Turnips are cooked in a variety of ways including sauteing or oven roasting. An alternative to spinach, mustard greens have a bold, peppery flavor that wakes up even the dullest taste buds. For long-term freezer storage, both vegetables should be blanched to preserve color, flavor and texture.

Things You'll Need

  • Fresh turnips
  • Sharp knife
  • Large pot
  • Ice
  • Large bowl
  • Plastic containers
  • Mustard greens
  • Freezer bags

Freezing Turnips

  • Wash the turnips in cold running water and peel off the skin.

  • Cut the turnips into 1/2-inch cubes.

  • Bring a pot of water to boil and add the cut turnips for two minutes to blanch.

  • Plunge the hot turnips in a bowl of ice water to stop the cooking process.

  • Drain the turnips and place into freezer-safe containers. Leave at least a 1/2-inch of head space at the top of the container.

  • Place the container in the freezer, where it will last for up to 10 months.

Mustard Greens

  • Wash the mustard greens in a sink full of cold water, lifting the leaves from the water, shaking and placing back into the water. Repeat this several times to ensure that the leaves are clean.

  • Bring a gallon of water to boil for every 1/2 pound of mustard greens.

  • Add the mustard greens to a wire basket and place in the water to blanch for two minutes.

  • Remove from the boiling water and place in a bowl of ice water. Drain and pat the greens dry with a paper towl

  • Place the greens in a large plastic resealable bag, pushing out as much air as possible. Mustard greens will last in the freezer for up to a year.

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