canning greens

by Ronald
(NORTH WEBSTER ,IN.)

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

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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