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.