28 X 3 to 5 minutes comes out to 84-140 minutes that it would take to fill the jars just in blanching time. Never mind the packing/prep time. There are some questions left unanswered.

1.Do you fill all the jars with greens and then put the boiling water in all of them at the same time? Or do you fill a jar with greens and put the water in then? If so, that would either leave the first jars sitting for 140 minutes + - without water or with boiling water that will cool while you continue blanching each pound.

UNLESS you put them in the pressure canner as you go. If that's the case wouldn't the first jars end up mush by the time you reach jar 14? As they have to be processed for 70 minutes in addition to the wait time 84-140 + -.

Can someone tell me what am I missing? Thank you.

OR you can always do smaller amounts at one time. Does that help?

Dave

If I only have one blanching pot will the 1st filled jars be ok to sit the time it takes to fill the rest. I was concerned about bacteria?

I've never eaten a lot of greens but have been trying to eat more this year. I grew both collards and kale (Nero di Toscana). They sure require a lot of washing!!

These same issues and occur with jams and jellies, and the fruits involved, so be prepared. My use of Pomona pectin is buch better suited for odd sized batches. Jellies, as you might now, are difficult to have the proper ratio of sugar, liquid, and pectin to be exactly what a recipe indicates, Many times thinge can be very accurately measured, but the prouct may not set, or might be has hard as rubber. There is no exact science invold here due to the initial variables.

I have been looking at it like this for all the vegetables I am putting up: If I couldn't get fresh would I purchase the vegetable canned or fresh for the purpose I had in mind and figured that that might be a good way to decide how to process them at home. Some things we just like better frozen or really don't mind the taste of canned. Some, like carrots we don't care for either way.

My mom used to can greens and they came out quite similar to what you would get in a can today, but I haven't tried doing greens canned yet myself.

As for what you can use greens for there's LOTS of great recipes. To find some just Google: collard recipes, or kale recipes, etc. Lots of interesting ones will pop up.

If you find you don't care for the taste or texture of what you end up with you can still sneak them in soups or casseroles, etc.

Personally I prefer the idea of just blanching and freezing greens of all kinds because, as Ken said, you keep more texture, color and probably vitamins.

It also gives you more options in what you can make with the end product. In my case I have already frozen all the greens that I can allot space to in the freezer.

Washing and de-ribbing is the most time comsuming. Other than that I just start a big stockpot, toss in the greens, wilt them and then pack them, add salt and boiling water and into the pressure canner.

I like them canned better than frozen, because I like my greens well cooked. Elery says I must be part southern, collards have to be cooked for hours, LOL.

I never have freezer room after we butcher pork and beef, so mine have to be canned. I just open a pint jar and have it for lunch at work usually, but I've used them in soups, as a vegetable side dish, mixed and reheated with a pint of stewed tomatoes or as a bed for poached eggs.

annie

Also Annie I finally got enough tomatoes to make your salsa and you have another convert for life. It is just delicious! The store bought stuff we had will have to go in recipes to disguise the taste. I hope we get enough to make more of yours! Next year, more tomatoes!