If there is one thing that I have learned over the last almost four years of writing and posting on Facebook is that inspiration can motivate you to do great canning. I have had the recipe for canning Collards, Kale, Chard and Spinach in my “Notes” section of my Facebook page for about two years. It was put there because a follower ask me how to process these amazing vegetables, but personally I didn’t think that it would be something that I would ever do since I thought that the color would fade during processing.
Yesterday as I was going through the posts on my page and I came across the picture below, processed and pictured by Dee, and I was instantly inspired to put this canning recipe back on my list to do. The color is amazing!
Thank you Dee for allowing me to use your picture and inspiring me to give this way of preserving these greens a try!
Canning Collards, Kale, and Chard
- Quantity: An average of 28 pounds is needed per canner load of 7 quarts; an average of 18 pounds is needed per canner load of 9 pints. A bushel weighs 18 pounds and yields 3 to 9 quarts—an average of 4 pounds per quart.
- Quality: Can only freshly harvested greens. Discard any wilted, discolored, diseased, or insect-damaged leaves. Leaves should be tender and attractive in color.
- Wash only small amounts of greens at one time. Drain water and continue rinsing until water is clear and free of grit.
- Cut out tough stems and midribs. Place 1 pound of greens at a time in cheesecloth bag or blancher basket and steam 3 to 5 minutes or until well wilted. Add 1/2 teaspoon of salt to each quart jar, if desired.
- Fill hot jars loosely with greens and add fresh boiling water, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel.
- Adjust lids and process in pressure canner for:
- Hot pack: Pints for 70 minutes at 11lbs of pressure for dial gauge and 10 lbs for weighted gaugeQuarts for 90 minutes at 11lbs of pressure for dial guage and 10 lbs for weighted gauge