Collards anyone

[GardenWeasel]

Canning collard greens. Just had a hard freeze last night so I now have 2 garbage bags of collard greens on the kitchen floor. I remember seeing somewhere that some put a chunk of salt pork in the jars. Do you need to cook the meat first? Do you just follow the pressure canner time for greens or meat? How full do you fill the jars? Help a new pressure canner out. I'm loving those jars full of goodness.

 

[ScottSD]

a google of "canning collard greens" brought up this:http://canningusa.com/IfICanYouCan/GreensCollard.htm

But I'll be honest.....I don't think I've ever eaten collard greens.

 

[miss_thenorth]

a google of "canning collard greens" brought up this:http://canningusa.com/IfICanYouCan/GreensCollard.htm

But I'll be honest.....I don't think I've ever eaten collard greens.

I KNOW I have never eaten collard greens. good luck with the canning.

 

[steve_of_sandspoultry]

I have never canned them, we just blanch and freeze in quart sized ziplock bags.

Steve in NC

 

[freemotion]

I haven't canned them on their own, as I can't seem to grow them here, but I use them in canned soups and stews and they hold up well to pressure canning. I would blanch them to shrink them well, and put a hunk of salt pork in each jar. If you brown it first you will get that browned flavor, but be sure to distribute the fat that cooks out into the jars, too. Use the time for meat. They should come out just fine.

 

[2dream]

I love collards. They were even part of my Christmas Dinner.

I have always blanched and frozen them but would love to hear how the canning turns out.

 

[Ldychef2k]

I canned a dozen or so quarts of both collards and mustard greens this year. I added onions and chunks of ham. I had never eaten either one before trying the jar that didn't seal. Not too shabby ! I should have added a bit more salt, though. Next jar I eat, I will add cubed potatoes and make a cornbread.

 

[punkin]

I love canned collards!!! My dad and I usually do several quarts each year.

We just can them by themselves, and add the meat when we cook them.

 

[GardenWeasel]

Mine are in the canner right now. Got 5 quarts and 2 pints. Extra pot liquor will be frozen for soups. That's my excuse for waiting to let the chicks free range until it warms up even a little. I put hog jowl chunks in each jar. My little pantry is growing. Now on to nine heads of cabbage. Ideas anyone?

 

[freemotion]

Sauerkraut, of course!!!