How do you preserve Swiss chard stems?

Seal tightly, removing as much air as possible, and label. Place in the freezer . If you are freezing chard stems and leaves but want them to be stored separately, put them into different bags. For best results, use the chard within 3 months, but it will last up to 6 months.

How to can Swiss chard stems?

Method for canning We will use the water bath canning method for 15 minutes. ... Fill the pot with water and place empty jars in the water. ... Transfer hot Swiss chard stem relish into jars using the funnel. ... Use a jar lifter to transfer the prepared jars into the water bath. ... Remove the rings and check the seals. Aug 30, 2023

Should you eat the stems of Swiss chard?

Chard stems take a little longer to cook than the leaves, but the whole plant is edible and delicious . It's a little bit sweet in the stems (which have a slight celery-like flavor) and pleasantly bitter in the leaves. Some people prefer to remove the stems from the leaves and cook them separately.

What is the best way to eat chard stems?

Use them in a soup . Chop and saute the stems with the other aromatics or vegetables, make the soup, and then add the chopped up leaves at the end for a burst of green. Make Stuffed Chard Leaves. Here, the stems are chopped and used in the filling and the leaves are kept whole, stuffed, and baked.

What are 3 ways you can eat Swiss chard?

Swiss chard is a tasty and nutritious green that you can add to a variety of dishes. Always wash the chard thoroughly before chopping it up for a dish. You can eat it raw, cook it as a side dish, or add it to other dishes, such as soups, eggs, and pastas.

Can you freeze Swiss chard stems?

You can freeze the chard stems and leaves together in the same container, or keep them separate if you prefer. Cut the stem off where it meets the leaf. Stack several leaves on top of one another and then chop them into bite size pieces.

Can I use chard stems instead of celery?

This week I stared down a few recipes calling for celery, which isn't yet in season. But chard is! I cut the stems off, sliced them like celery, then put them in egg salad, tempeh salad, and tuna salad. Chard stems: same crunch, in season, and way prettier!

Can you freeze Swiss chard stems without blanching?

While blanching is an extra step, it is well worth the effort because it helps retain the chard's natural flavor, color and texture. Freezing chard without blanching results in faded greens with off flavor and texture .

Can Swiss chard stems be frozen?

Place the leaves and stems in separate airtight, freezer-safe bags . Remove any air from the bag to prevent the formation of ice crystals that cause freezer burn. (If you don't own a vacuum sealer, you can use a straw to suck out the excess air from the bag.) Freezer bags of Swiss chard will keep for at least a year.

How to harvest and preserve Swiss chard?

Cut any leaves that are too large into smaller pieces. Then place the chard in boiling water for one minute and afterwards plunge the leaves into ice water. Dab the blanched leaves with a kitchen towel and place into freezer bags. These can then be frozen – labelled, of course – and will keep for up to a year.

What to do with too much Swiss chard?

Olive Oil Galette With Spicy Greens For the filling, you'll wilt a large bunch of Swiss chard with sautéd leeks, red pepper flakes, and Parmesan cheese into a tidy package.

Great Grandma Ida Ell’s Swiss Chard Stem Relish (Canning) – Vegetarian Recipes for Mindful Cooking (2024)

August 30, 2023* This post may contain affiliate links. Please read our disclosure for more info.

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I am the lucky recipient of this hand-me-down recipe from my great grandma Ida Ell, to my grandmother Ann Ell, to my uncle Gerard Ell, to me.

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Great Grandma Ida Ell’s Swiss Chard Stem Relish (Canning) – Vegetarian Recipes for Mindful Cooking (1)

You see, it takes just one member of the family to preserve a family treasure, and today I am thrilled to share this special relish recipe with you.

What a wonderful way to use up the bounty of the garden and not waste anything by utilizing the stems of the Swiss chard.

As well, I feel absolutely tickled to think that my great grandmother living on a farm in Saskatchewan used turmeric and curry powder in her cooking. Any cooking!

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The joy of canning
Other Swiss chard recipes you may enjoy
Recipe for Great Grandma Ida Ell’s Swiss Chard Stem Relish (Canning)

Great Grandma Ida Ell’s Swiss Chard Stem Relish (Canning) – Vegetarian Recipes for Mindful Cooking (2)

That is so unusual!! Go pickles, go relish, go preserves, because these are often the combinations that stretch our tastebuds. These are indeed our digestives.

Now, you should know that you don’t taste the curry here really, because there’s plenty of vinegar, sugar, and vegetables to mask the taste.

It’s more for that glorious yellow color, complexity and depth of flavor, as well as the bit of warmth and digestive support.

I shared my relish with lunch guests recently, along with my Swiss chard crostata, and they loved it. I hope you do too.

Great Grandma Ida Ell’s Swiss Chard Stem Relish (Canning) – Vegetarian Recipes for Mindful Cooking (3)

The joy of canning

Canning is not something I grew up with, but I did grow up around it, because my mom’s siblings and my grandma canned jams, relishes, beets, etc.

I have such fond memories of just how special it was to receive a homemade jar of preserves from one of them.

Only after starting a backyard garden did I experience the yearning and need to take up canning myself. When you have a garden, its abundance tends to push you into preserves.

This particular recipe is sheer joy because of the connection to my family history … and that turmeric … which is a staple in my kitchen.

Speaking of culture, it’s funny that my husband—who is from India, and very familiar with pickles and chutneys—definitely struggles to understand this one.

Great Grandma Ida Ell’s Swiss Chard Stem Relish (Canning) – Vegetarian Recipes for Mindful Cooking (4)

But it’s sweet, so he like it. What’s not to like?

Other Swiss chard recipes you may enjoy

My mom says she loves steamed chard with a little butter and salt (LOL - buttered veg :).

Rustic Swiss Chard Pie With Yeasted Spelt Crust

This French-style rustic Swiss chard pie is made with a yeasted spelt flour crust. Sweet, savory & satisfying, it comes together quickly and impresses.

GET THIS RECIPE

Lemony Braised Leeks And Green Chard

These braised leeks taste outstanding. White wine vinegar, fresh lemon juice, and grainy mustard—add complexity of flavor to the succulent leeks.

GET THIS RECIPE

Recipe for Great Grandma Ida Ell’s Swiss Chard Stem Relish (Canning)

Prep Time: 25 minutes minutes

Cook Time: 20 minutes minutes

Servings: 6 cups

Calories: 351kcal

Author: Andrea at Buttered Veg

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Ingredients

the vegetables

4 cups swiss chard stems , (1 quart)
2 cups celery stalk , (½ quart)
4 cups onions, (1 quart)
1 red pepper
1 ½ tablespoons kosher salt, (1 tablespoon table salt)

to add

1 cup vinegar
1 ½ cups water, (or to cover)

for the sauce

2 cups sugar
¼ cup corn starch, (substitute with arrowroot or tapioca starch)
1 tablespoon dry mustard
½ tablespoon turmeric powder
½ tablespoon curry powder

Instructions

prepare the vegetables

Separate the leafy parts from the Swiss chard stems, and keep the leaves aside for another dish.
Chop the Swiss chard stems, along with the celery, onions, and red pepper, into small pieces. However you chop the pieces will determine the consistency of your relish (I like about½-inch).

start the relish

Place chopped vegetables in a large bowl and add salt. Mix well and allow to sit for one hour. The salt will draw some of the liquid out and pre-ferment the vegetables. Rinse the vegetables in cold water and drain.
Add vegetables, along with the vinegar and water, to a large pot, and bring to a boil over high heat. Reduce heat to low and simmer for 10 minutes.

make the sauce and finish

Meanwhile, in a mixing bowl, combine all the ingredients for the sauce.
Use a ladle to remove about 2 cups of cooking liquid from the vegetables and mix it together with the sauce ingredients.
Add the sauce to the pot with the vegetables, stirring continuously. Simmer 2-3 minutes, until the mixture thickens.
Let cool to room temperature, then refrigerate. If you would like to preserve your jars for the winter, see the recipe notes!

Notes

Method for canning

We will use the water bath canning method for 15 minutes. You will need a pot large enough to hold your canning jars, and a trivet or steamer insert to keep the jars off the bottom of the pot to avoid breaking jars. You will also need a jar lifter and a funnel to fill the jars. Your jars will also need fresh sealing lids and rings.
Fill the pot with water and place empty jars in the water. Bring to a boil and boil for 5-10 minutes. Alternately, run your jars through a sterilizing cycle in the dishwasher.
Transfer hot Swiss chard stem relish into jars using the funnel. Leave at least ¼ inch space at the top of the jars. Use a clean cloth to wipe the top edges of the jars clean. Cover with sterilized lids, then add the rings and tighten until finger tight.
Use a jar lifter to transfer the prepared jars into the water bath. Set a timer for 15 minutes after the water begins to boil. Remove using the jar lifter and allow to cool for 24 hours, or overnight.
Remove the rings and check the seals. Wash jars using soap and water, then dry. Label with the contents and date. Store in a cool, dry place.

Nutrition

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