Title: How to can your own homemade canned greens, like spinach, kale, Swiss chard, collard greens or turnip greens (complete directions with photos )
Headings: How to can your own homemade canned greens, like spinach, kale, Swiss chard, collard greens or turnip greens (complete directions with photos )
How to can your own homemade canned greens, like spinach, kale, Swiss chard, collard greens or turnip greens (complete directions with photos )
How to can your own homemade canned greens, like spinach, kale, Swiss chard, collard greens or turnip greens (complete directions with photos )
How to Make Homemade Canned Greens, like Spinach, Turnip Greens, Collards, Kale, Swiss Chard.
Directions for Making Canned Greens
Ingredients and Equipment
Recipe and Directions
Step 1 - Selecting the greens
How many greens and where to get them
Step 2 - Prepare the jars and pressure canner
Wash the jars and lids
Get a large pot of water boiling
Get the pressure canner heating up
Step 3 -Wash the greens!
Step 4 - Trim the ends and cut out tough pieces
Step 5 - Blanching
Step 6 - Packing the greens in the canning jars
Step 7 - Pour fresh boiling water into each packed jar
Step 8 - Put the lids and rings on
Step 9 - Put the jars in the canner and the lid on the canner (but still vented)
Step 10 - Let the canner vent steam for 10 minutes
Step 11 - Put the weight on and let the pressure build
Step 12 - Process for 70 minutes
Step 13 - Turn off the heat and let it cool down
Step 14 - Remove the jars
Other Equipment:
Frequently Asked Questions
Q. Is it safe to can greens in a traditional water bath? If so how long do you do process them?
Using Aspirin for Canning
Pressure canners!
Presto 01781 23-Quart Pressure Cooker/Canner
All American Pressure Canner and Cooker #921
All American Pressure Canner and Cookers - In 3 Sizes
Lids, Rings, Jars, mixes, pectin, etc.
Bean "Frenchers"
Deluxe Food Strainer and Sauce Maker

Content: I'm sure you can figure out how to rinse the greens in plain cold or lukewarm water. Wash only small amounts of greens at one time. Drain water and continue rinsing until water is clear and free of grit. Step 4 - Trim the ends and cut out tough pieces
Cut out tough stems and midribs. Step 5 - Blanching
Place 1 pound of greens at a time in cheesecloth bag or blancher basket and steam 3 to 5 minutes or until well wilted. This is blanching. It stops the bacteria and enzymes from degrading the quality during storage. Step 6 - Packing the greens in the canning jars
Add 1/2 teaspoon of salt to each quart jar, if desired. Fill jars loosely with greens and add fresh boiling water, leaving 1-inch headspace. Pack the jars loosely and be sure to leave 1 inch of space at the TOP of the jar.