Fall is the time to enjoy greens of all kinds, especially turnip greens, mustard greens , kale and collards.
There is no sense in letting them go to waste, home can them for later, home canning preserves food for years!
So how to do this?
First you plow, or till, the dirt and make it softer, toss out seed and that is it!
In a matter of weeks you will see those greens coming up, another week or so and they are ready to pick and eat.
Yes it is that simple!
Lets get started.
Pick the greens by pinching off the outer leaves, by leaving the inside leaves the plant will continue to grow and you will have more greens. Do not put up the plants.
Once inside put them into a sink and fill with cold water, allow them to soak a few minutes, maybe 5 to 10, and then rinse them off, if you think you have any type of bugs on them just add salt to the soaking water.
Now they go into a very large cooking pot and add only one half water, the greens will make their own juice too.
While those greens are cooking wash and sterilize your canning jars. Set aside on a clean towel, put seals into the bands also setting those aside.
Get your pressure canner out and add 3 quarts of water and a splash of vinegar. Put the canner on the stove top and get that water mixture hot.
Now that your greens are cooked pack the jars 3/4 the way, then add the juice to one inch head space ( that means to where the jar lid band will go) and 1/4 teaspoon canning salt.
Wipe the jars rim with a clean damp cloth, making sure no food is in the way. Apply seal and band, tight but not really tight.
Place the jar into the pressure canner and out the lid on. Once the pressure has built up for 10 minutes put the jiggler on (10 pounds) and time once it begins to rock for 30 minutes for pints and 45 for quarts.
Remove the canner from stove eye to a near by counter top. Allow pressure cooker to cool.
Remove the home canned greens to a towel to finish cooling, when cool enough to touch remove bands to use another time.
That is how easy it is to home can greens.
By Andria Perry
Photos by Andria Perry
Nice thanks for this home canning lesson.
ReplyDeleteLOL, you are welcome. I reckon this comes naturally to me.
DeleteHow would you use these?
ReplyDeleteAs a veggie, open, heat, add a little sugar and I am done.
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ReplyDeleteI've never canned greens before. I normally freeze those I can't use right away. I don't like using pressure to can. But I'm glad you've posted this information for those who would rather can greens than freeze them.
ReplyDeleteI chose to home can because the power goes off I lose what is in the freezer.
DeleteAlas, the greens are long gone. The first frost in early September ended them. I am canning tomato sauce, though.
ReplyDeleteWhen the frost comes I will still have kale and collards, they live through our winter. Turnip and mustard greens are more tender. I see turnips making now.
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