Canning Greens Recipes
CANNING GREENS
Canning Greens. Yuo'll need about 28 pounds of greens for 7 quart jars (or 18 pounds of greens for 9 pint jars), though I just picked a bunch and kept filling jars until they were all full!
Provided by Sharon Peterson
Categories Side Dish
Number Of Ingredients 7
Steps:
- Start by preparing your jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. If you are new to using a pressure canner, see this article for full pressure canning instructions. This includes more detailed information and step-by-step instructions on how a pressure canner works.
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- 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.
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- First things first, you want to pick your green beans. If you do not have a garden then you can purchase them from the store as well. The amount shown below filled 5 pint sized jars full.
- Always wash your green beans. Soak them in cold water for about 3 minutes. Make sure to give a good swish to your green beans to get any bugs and dirt off.
- Start by trimming each end of the green bean then cut it into approximately 1 1/2 inch pieces. Discard the trimmed edges for compost or garbage.
- Once you’ve cut your green beans, set them aside. Now it’s time to clean your jars. You want them to be sterile and clean so you can place them in boiling water for a few minutes or if you are 100% sure they are clean, rinse them with very hot water.
- Tap the bottom of the jars on the counter a few times to allow beans to settle down into can and add additional as needed. Beans should be filled to the rim.
- Place pressure canner on stove. Place the canning base inside and fill with 2 quarts of water. Turn burner on to medium. Canning works best with a gas or coil top stove.
- Place NEW flat lids in a small pot of water and bring to a boil. It is VERY important that these are hot and sterile. You’ll want to have a pair of tongs ready for grabbing them out of the water or two forks would work too.
- While lids are coming to a boil, place 1/2 teaspoon of CANNING SALT into each pint jar of green beans. Do not use table salt. Canning salt does not contain iodine which is why it is used for canning.
- Fill each jar with BOILING water. You’ll want to pour water to the neck of each jar. Do not fill to the rim. As you can see, you’ll need to boil another pot of water or you can microwave a large heat proof measuring cup (as shown below) until the water is boiling hot.
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