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| I made baked kale for the first time today. OMG it is so delicious and easy. I just lightly coated kale that I tore off of the leaf (minus the center vein) with olive oil, maple smoked salt, paprika and garlic powder. Then I baked at 275 degrees for 10 minutes, I flipped the kale and baked another 10 minutes. Came out so yummy. I wonder if I can make a lot to keep in canning jars? Or will the olive oil turn rancid?? |
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| You'd need to can the kale plain using the spinach instructions and then add all the other stuff and bake it after opening the jars. You could add the seasonings (not the oil and dried garlic rather than powder) but processing and shelf storage have such varied and often negative effects on spices it is best to add them later for uniform results. Dave |
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| I just read online that some people store baked kale chips in the freezer. I'm going to try this and I'll report back. |
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| These are kale chips, right? |
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| They are talking about dried kale chips stored in the freezer. That's common. From your description of what you are making it is a totally different thing. Sure you can make your baked kale and then freeze it if you want. It will be mushy when thawed and the oil may separate You just can't can it. Dave |
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