Leafy greens can be preserved in the freezer.
Wash greens and chop as you would were you preparing them for a dish.
Steam collard greens for 3 minutes; all others, steam 2 minutes. Spread out on a baking sheet and chill in the freezer for 3-4 minutes. Remove from baking sheet and separate into freezer bags of the desired serving amount. Be sure all excess air is removed from the bag. Freeze.

3 cups crushed strawberries
5 cups sugar
3/4 cup water
1 (1.75oz) package powdered fruit pectin

Combine strawberries and sugar; let stand 20 minutes, stirring occasionally. Combine water and fruit pectin in a small sauce pan. Bring pectin mixture to a boil; boil 1 minute, stirring constantly. Add pectin mixture to fruit and stir 3 minutes. Immediately spoon preserves into freezer containers, leaving 1/2 inch headspace. Cover with lids. Let stand at room temperature 24 hours; freeze. To serve, thaw preserves. Preserves may be stored in the refrigerator 3 weeks.
Yield: about 6 cups.

This is my mother’s recipe, which she collected from Southern Living Magazine in the May issue of 1982!