Collard Greens

pqtexApril 25, 2013

We like cooked greens. I have a lot of collard greens right now. I usually cook a big batch at a time, and freeze the remainder in pints. My freezer is full, plus I like shelf stable canned goods. I also like the taste and texture of canned collards, although I know the recommendation is that freezer is better. I canned some a couple of years ago, and don't remember the method I used, but it would have been from the standard reliable sources. I was happy with the outcome.

Here's the question...

When I cook greens (not for canning), I simmer them for a long time. I cook them in pork stock or 50/50 water and stock and add some ham pieces to the pot. I season them with garlic, chopped onions, salt, pepper, etc. Obviously, this isn't along the guidelines of home canned greens, but is there any reason I can't can them like this using the soup recipe of 50% solid to 50% liquid? Obviously I would cut down the cooking time to take the canning process time into account.

Any other suggestions of canning the greens? Does anyone know of another reliable, safe recipe for canning the greens in stock (without the onions, garlic, ham)?


Here is a link that might be useful: canning greens

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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

Can them plain just like spinach. We do it all the time because like you we like canned greens. Add the other stuff after opening the jars. NCHFP instructions linked below.


Here is a link that might be useful: NCHFP - Canning Spinach and Other Greens

    Bookmark   April 25, 2013 at 12:50PM
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haha. That's the same link I posted! Anyway, I didn't get around to picking the collards until today and here's what I did. I canned one batch per the NCHFP instructions. Just plain. The second batch will be canned next, per the soup instructions of 50% solids to 50% liquid. I made pork stock today and is in the refrigerator. I'll skim off the fat and add the collards and some onion, plus the little bit of pork meat that was stripped from the bones. We'll see which one I like best.

    Bookmark   April 27, 2013 at 5:00AM
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