With Collard and Mustard Green season upon us, it’s time to start thinking of some new creative ways to enjoy our fresh summer produce. Canning vegetables has been around for centuries. Before the magical appliance we call the refrigerator, people used canning to preserve their produce and keep it fresh and delicious all year round. Nicolas Appert, known as the “father of food science” developed the canning method as we know it today in 1810, creating an airtight jarring system that preserved foods. This French guy was definitely on to something; canning veggies is a great way to preserve all the health benefits in your produce.
Canning your own veggies is a cheaper and healthier alternative to purchasing them from the store (no one likes chemicals and preservatives)! You can preserve all the nutrition benefits and fresh taste of your favorite veggies in just ten easy steps! You can be confident that you’re eating a healthy and chemical-free product. This summer, we recommend trying out our collards and mustard greens with your canning. They make a great, delicious summer side with any dish. The steps are as follows:
What You’ll Need: WP Rawl Farms collards and mustard greens, canning salt (optional), quart sized glass canning jars with lids, pressure canner and canning toolset.
Step 1: Use a quart sized glass canning jar. Make sure to place both the lid and jar in a hot pot of boiling water for a few minutes to sterilize them, or run your glass through the dishwasher at least twice.
Step 2: Fill a large pot with water and bring to a boil.
Step 3: Prepare your veggies! Clean the greens thoroughly with water and remove the tough stems.
Step 4: Once the water is boiling, add your greens and cook for three minutes, save the liquid and set aside.
Step 5: Drain your greens and blanch them by immediately placing them in an ice bath to stop the cooking process.
Step 6: Grab a clean jar/lid and pack the greens into the jar, leaving about one inch of space at the top.
Step 7: Pour the reserved boiling liquid into the jar with the greens to fill the jar and screw the lid on tight.
Step 8: Turn on your pressure canner and allow pressure to build for about 10 minutes; follow the instructions on your appliance.
Step 9: Place the jars in the pressure canner and leave them for 45 minutes. After the 45 minutes, turn off the heat and let the pressure canner vent for 10 minutes. Then take the jars out and place them on a wooden board to cool down completely. Let the jars cool naturally for at least 24 hours before you test their seal. Once you've confirmed the jars are well-sealed, store them in a cool, dark place, and they'll be good for up to one year.
Step 10: Label the date of your canning on the jar and voila! You have canned collard and mustard greens that will taste delicious all year round!