How to Make Canned Collard Greens?
Canning collard greens involves thoroughly cleaning, blanching, and packing them into jars with brine, followed by a specific processing time in a pressure canner to ensure they are safe for long-term storage and prevent botulism.
Understanding the Legacy and Allure of Canned Collard Greens
Collard greens, a staple in Southern cuisine, offer a rich, earthy flavor and a nutritional powerhouse. Canning them preserves this deliciousness, allowing you to enjoy them year-round, regardless of seasonal availability. This practice is deeply rooted in Southern tradition, where preserving the harvest was essential for survival and resourcefulness. Knowing how to can collard greens safely ensures this tradition can be continued and enjoyed for generations to come. The flavor improves with time, too!
The Nutritional Powerhouse: Benefits of Collard Greens
Collard greens are more than just flavorful; they’re packed with nutrients. Here’s a glimpse:
- Vitamins: High in Vitamins A, C, and K.
- Minerals: Excellent source of calcium, iron, and folate.
- Fiber: Promotes digestive health.
- Antioxidants: Help protect against cell damage.
Canning does result in some nutrient loss, particularly Vitamin C, but the majority of the other beneficial compounds remain, making canned collard greens still a healthy and convenient option.
The Essential Steps: Canning Collard Greens Safely
Canning collard greens requires precise steps to ensure safety and prevent botulism. Remember: always use a pressure canner, as boiling water canning is not sufficient for low-acid foods like collard greens.
- Preparation:
- Select fresh, tender collard greens.
- Wash the greens thoroughly, removing dirt and grit. Multiple rinses may be necessary.
- Trim tough stems and ribs.
- Chop the greens into desired sizes.
- Blanching:
- Blanch the chopped greens in boiling water for 3 minutes. This helps set the color and reduce bulk.
- Immediately plunge the blanched greens into ice water to stop the cooking process.
- Drain well.
- Jarring:
- Pack the blanched greens loosely into clean, sterilized canning jars, leaving 1-inch headspace.
- Add 1/2 teaspoon of canning salt per pint jar (or 1 teaspoon per quart jar). This is for flavor and not preservation.
- Cover the greens with boiling water, maintaining the 1-inch headspace.
- Remove air bubbles by running a non-metallic spatula along the inside of the jar.
- Wipe the jar rims clean.
- Place sterilized lids and rings on the jars, tightening the rings finger-tight.
- Pressure Canning:
- Follow the manufacturer’s instructions for your specific pressure canner.
- Process pints for 70 minutes and quarts for 90 minutes at 10 pounds of pressure (adjust for altitude – see table below).
- Turn off the heat and let the canner depressurize naturally. Do not force the process.
- Once the canner is depressurized, remove the jars and let them cool completely on a towel-lined surface.
- Checking the Seal:
- After 12-24 hours, check the seals on each jar. The lids should be concave and not flex when pressed.
- If a jar didn’t seal, refrigerate it and use the collard greens within a week.
| Altitude (feet) | Dial Gauge Canner Pressure (PSI) | Weighted Gauge Canner Pressure (PSI) |
|---|---|---|
| 0 – 1,000 | 11 | 10 |
| 1,001 – 2,000 | 11 | 15 |
| 2,001 – 4,000 | 12 | 15 |
| 4,001 – 6,000 | 13 | 15 |
| 6,001 – 8,000 | 14 | 15 |
| 8,001 – 10,000 | 15 | 15 |
Common Mistakes and How to Avoid Them
- Insufficient Cleaning: Failing to remove all dirt and grit can result in gritty canned greens. Thorough washing is crucial.
- Under-Processing: This is the most dangerous mistake. Under-processed canned goods can harbor botulism spores. Always follow recommended processing times and pressures.
- Over-packing: Packing the jars too tightly can prevent proper heat penetration. Leave the recommended headspace.
- Incorrect Headspace: Insufficient headspace can lead to siphoning during processing, which can affect the seal.
- Not Adjusting for Altitude: Failing to adjust processing pressure for altitude can result in under-processing.
Enhancing Flavor: Adding Personal Touches
While canning salt is recommended, you can experiment with other flavorings after opening the jar. Adding vinegar, pepper flakes, or smoked meats during the canning process can alter the acidity and compromise safety. Therefore, add these ingredients when you prepare the collard greens for serving.
Properly Storing Your Canned Collard Greens
Store canned collard greens in a cool, dark, and dry place. Properly canned goods can last for up to a year or even longer. Always check for signs of spoilage (bulging lids, unusual odors, or spurting liquid) before consumption. Discard any questionable jars.
Frequently Asked Questions (FAQs)
Can I can collard greens in a water bath canner?
No. Collard greens are a low-acid food and require a pressure canner to reach a safe temperature to kill botulism spores. Using a water bath canner is dangerous and can lead to botulism poisoning.
How long can I store canned collard greens?
Properly canned and stored collard greens can last for up to a year or even longer. However, quality may degrade over time, so it’s best to use them within a year for optimal flavor and texture.
What if a jar doesn’t seal?
If a jar doesn’t seal within 24 hours, refrigerate the greens immediately and use them within a week. You can also reprocess the greens with a new lid, but this can affect the quality of the final product.
Can I use frozen collard greens for canning?
While it’s not recommended, it is possible. Defrost and blanch for an additional 1-2 minutes. Be careful not to pack too tightly, as the greens will already be soft.
Can I add vinegar or hot sauce to the jars before canning?
Adding vinegar or hot sauce can alter the acidity of the collard greens, potentially affecting the safety of the final product. It’s best to add these flavor enhancers when you prepare the greens for serving.
How do I adjust the processing time for different jar sizes?
Use the processing times listed in the above chart for pint and quart jars. Do not attempt to can larger sizes without adjusting the processing time accordingly. Always consult reliable canning resources for safe processing times.
What are the signs of botulism poisoning?
Botulism symptoms can include double vision, blurred vision, drooping eyelids, slurred speech, difficulty swallowing, dry mouth, and muscle weakness. Seek immediate medical attention if you suspect botulism poisoning.
Can I add ham hocks or other meats to the collard greens before canning?
Adding meat to collard greens changes the processing requirements, and it’s not recommended for home canning due to safety concerns. To add meat, cook it separately and combine it with the greens after opening the canned jar.
What type of salt should I use for canning collard greens?
Use canning or pickling salt, as it doesn’t contain iodine or anti-caking agents that can discolor the greens or make the brine cloudy. Table salt can be used as a last resort, but it’s best to avoid it.
Why is it important to remove air bubbles from the jars?
Air bubbles can prevent proper heat penetration during processing and affect the seal of the jar. Removing them helps ensure the greens are safely preserved.
Can I reuse canning lids?
No, canning lids are designed for single-use only. The sealing compound is only effective once. Rings, however, can be reused as long as they are in good condition and free from rust.
What if I don’t have a pressure canner?
If you don’t have a pressure canner, you should not can collard greens. Consider freezing the greens instead, as it is a safe alternative method of preservation.