In article >, Nyssa >
wrote:

> I've been growing some dwarf bok choy in the garden this spring, and
> have been enjoying it, but now I've got more than I can use ready for
> harvest.
>
> I've looked in the latest BBB and Ball Home Preserving (sounds like a
> title of a repair guide) book, but neither mentions bok choy. Since
> there is more than just greens involved (the white stalk portions of
> the plant) I don't know if the directions for greens would be quite
> the right thing either.
>
> Any experience with bok choy out there? Or any ideas for how to handle
> it for successful freezing?
>
> TIA.
>
> Nyssa, whose garden is promising to be a good one this year after two
> years of marauding snow geese and drought

If there is no info, Nyssa, it is likely because it's not recommended
for frozen or canned storage. :-( OTOH, if you trimmed the white
rib out, rinsed and dried the leaves and froze them on a cookie sheet
(loose) and put them into a plastic bag for freezer storage, they
*might* be okay for a stir-fry, as long as you don't expect them to be
crisp or anything.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller