canning greens

by Ronald
(NORTH WEBSTER ,IN.)

What is the best way to can mustard greens and collard greens or spinach?

_____________________________
answer:

Ronald, I have not canned greens. I prefer to freeze them.

But canning greens is super easy to do.

Wash greens well. Dirt has a tendency to get in the crinkly leaves so you will need to use several rinses of water.

Heat your greens in a few inches or so of water until just starting to wilt. Stir while you are heating them to get them evenly heated.

Chop the greens coarsely. Just cut them once or twice. They will pack nicer.

Pack into hot jars leaving 1 inch head space. Add 1/2 tsp salt to pints and 1 tsp to quarts. (salt is optional)

Fill jars with boiling water, again leaving 1 inch head space.

Place your lids and rings on the jar.

Process in a pressure canner at 10 pounds. Be sure and adjust this to your altitude.

Pints need 1 hour 10 minutes and quarts 1 hour 30 minutes.

If you are not familiar with how to place lids and how pressure canning works. Here are some links you may need to look at.

pressure canning instructions

altitude adjustments

Comments for canning greens

Click here to add your own comments

Jun 27, 2012
novice canner
by: Bob

I just finished canning some greens.
I followed the instructions to the letter.

When the pressure cooking was done and I removed the lid I discovered that all the water had been sucked out of the jars.
I put the lids on "snug" not tight as the instructions stated.
I pressure cooked them at 10 lbs of pressure as instructed.

The jars are sealed, but there are big gaps in the jars because of the water being removed during the pressure cooking.

Why did the water come out?
How do I fix that problem for the next time?
At this point are the greens I just canned safe to eat?

Thanks for you help,
Bob

Oct 26, 2012
Canning vegs NEW
by: Anonymous

I have had the same thing happen when canning green beans. We have eaten the beans without any problems. To prevent the water from being sucked out I tightened the lids just a little tighter & be sure to let them cool down & depressurize at their own speed.Letting the steam off too quickly will actually pull & distort the lids.(Don't ask me how I know. LOL)

Oct 28, 2012
Just a quick answer. NEW
by: Anonymous

Canning greens.


The pressure was let off too fast.The greens will still be good.

Click here to add your own comments

Return to FAQ Canning Vegetables.


Canning Books by Sharon