Welcome to Naznin’s Kitchen, where we’re all about celebrating the flavors of home-cooked meals.
Today, I’m excited to share with you a timeless Canning Collard Greens recipe that will let you enjoy the deliciousness of collard greens all year round – Canning Collard Greens recipe!
Whether you’re a seasoned canner or new to the world of food preservation, this step-by-step guide will help you create jars of green goodness that will last for months.
Let’s dive into the world of canning and preserve the freshness of collard greens.
Canning Collard Greens Recipe
Recipe Details:
- Total Time: 2 hours (Including prep and canning time)
- Course: Side Dish
- Cuisine: Southern
- Yield: Approximately 4 quart-sized jars
- Calories Per Serving: Approximately 40 calories per 1/2 cup serving
Ingredients:
Before we start, let’s gather all the ingredients you’ll need for canning collard greens recipe:
- 4 lbs fresh collard greens
- 4 cups water
- 2 tablespoons salt
- 1/4 cup white vinegar
- 4 garlic cloves, peeled
- 1/4 teaspoon red pepper flakes (optional)
- 4 quart-sized canning jars with lids and bands
Equipment You’ll Need:
Ensure you have the following equipment ready:
- Large stockpot
- Canning tongs
- Canning funnel
- Ladle
- Jar lifter
- Timer
- Clean kitchen towels
Instructions:
- Preparing Collard Greens: Start by washing your collard greens thoroughly. Slice the leaves into small pieces after removing the tough stems.
- Sterilizing Jars And Lids: Place your canning jars, lids, and bands in a large pot of water. Bring it to a boil and simmer for 10 minutes to sterilize. Remove them from the water using canning tongs and set them on a clean kitchen towel to dry.
- Blanching The Greens: In a large stockpot, bring water to a boil and blanch the collard greens for 2-3 minutes. Drain and immediately transfer them to an ice water bath to stop cooking. Drain again.
- Filling The Jars: Pack the blanched collard greens into your sterilized jars, leaving about 1-inch headspace at the top.
- Adding Flavor: Add a peeled garlic clove and a pinch of red pepper flakes (for some heat) to each jar for added flavor.
- Sealing The Jars: Wipe the jar rims with a clean, damp cloth to ensure a clean seal. Place the sterilized lids on the jars and screw on the bands until they’re fingertip-tight.
- Water Bath Canning: Place the jars in a large stockpot filled with boiling water, making sure they are fully submerged. Process for 10-15 minutes to ensure proper sealing. Remove the jars carefully using a jar lifter and let them cool on a clean towel.
Storing Your Canned Collard Greens
Once your jars have cooled, check the seals by pressing the center of each lid. If it doesn’t pop back, your jars are sealed correctly. Store them in a cool, dark place for up to 12 months.
Enjoying Your Canned Collard Greens
These canned collard greens are incredibly versatile. You can enjoy them as a side dish, mixed into soups, stews, or even as a topping for pizzas and sandwiches.
The possibilities are endless, and the flavor remains as fresh as the day you canned them.
Conclusion
Canning collard greens recipe are not only a great way to preserve the taste of the season but also a wonderful way to add nutritious greens to your meals throughout the year.
With this easy-to-follow guide, you’ll be enjoying the garden-fresh flavor of collard greens whenever you like.
So, roll up your sleeves, and let’s start canning your way to deliciousness! Happy canning, and be sure to share your creations with Naznin’s Kitchen.
Canning Collard Greens Recipe – Preserve The Freshness!
Ingredients
- 4 lbs fresh collard greens
- 4 cups water
- 2 tablespoons salt
- 1/4 cup white vinegar
- 4 garlic cloves peeled
- 1/4 teaspoon red pepper flakes optional
- 4 quart-sized canning jars with lids and bands
Instructions
- Preparing Collard Greens: Start by washing your collard greens thoroughly. Slice the leaves into small pieces after removing the tough stems.
- Sterilizing Jars And Lids: Place your canning jars, lids, and bands in a large pot of water. Bring it to a boil and simmer for 10 minutes to sterilize. Remove them from the water using canning tongs and set them on a clean kitchen towel to dry.
- Blanching The Greens: In a large stockpot, bring water to a boil and blanch the collard greens for 2-3 minutes. Drain and immediately transfer them to an ice water bath to stop cooking. Drain again.
- Filling The Jars: Pack the blanched collard greens into your sterilized jars, leaving about 1-inch headspace at the top.
- Adding Flavor: Add a peeled garlic clove and a pinch of red pepper flakes (for some heat) to each jar for added flavor.
- Sealing The Jars: Wipe the jar rims with a clean, damp cloth to ensure a clean seal. Place the sterilized lids on the jars and screw on the bands until they’re fingertip-tight.
- Water Bath Canning: Place the jars in a large stockpot filled with boiling water, making sure they are fully submerged. Process for 10-15 minutes to ensure proper sealing. Remove the jars carefully using a jar lifter and let them cool on a clean towel.
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