Canning Collards, Kale, and Chard
Canning Collards, Kale, and Chard
Instructions
- 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.
- Procedure:
- 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