Canning Collard Green Southern Style
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- เผยแพร่เมื่อ 15 ต.ค. 2024
- Quick video to show you how to can collards to enjoy year around.
Collard greens provide numerous health benefits including:
Anti-inflammatory benefits
Antioxidant properties
Detoxification benefits
Cancer prevention
Cardiovascular support
Digestive support
Cardiovascular support
Lowering cholesterol
Protects against cancer
Ann Prepper Collard Greens
combine in a pan - Ham
Collards Stalks
1 Tbps Chili Flak
1 Tbps Oregano
1 Tbps Paprika
1 Tbps Sea Salt
1 Tsp Baisl
1 cup Chicken Stock
Olive Oil or Bacon Grease
Bulb garlic
Combine in big pot - collards cut up and 2 cups water add spices when content is tender.
Thank you for the easy to follow video!I planted collard greens for the first time this year and have a bumper crop, I’m excited to try this recipe!
Do you reckon I could do this with kale?
I just love collard greens and kale. 😍
I try to grow a lot of it in my garden during the summer and winter time. 😃
I do not like canning my collard greens and my kale I don't have room for all of those jars. 🤔
I rather make collard green chips with some sea salt sprinkled on it and storage in Ziploc bags and I store it in a 5 gallon bucket for emergencies. 🤔
You can use it in soups and stir fries. 😍
I also like to dehydrate my collard greens and my kale it stores better and last longer.
Also dry it in the sun using a large stainless steel bowl or a mesh laundry basket it works if you don't have power. 🤔
Dehydrating and drying your vegetables and your fruits in my opinion is better than canning because you can travel with it easier especially in emergency. 🤔
I also like my collard greens and my kale to have a texture and not be mushy. 🤔
But what you are doing with the collard greens looks really nice. 🙂
And probably tastes wonderful. ☺️
I just don't have the time or the patience to can anything.
And I absolutely don't have the space and as you know everything that's in glass can shatter.😮
But just looking at it is making me hungry. 😅
God bless America.
Thank you for this video! I'm the only one in my family who likes greens and I really want to try to make my own. These look great!
They taste the best when you mix greens. My favorite combo is turnip, collard, and mustard
Never remove the weight while canning. Turn up,or down the heat to maintain proper pressure. Taking the weight off is a dangerous and unsafe practice. Read your Presto manual please
And here's the canning police making an appearance.
@@ChasingDestinyBand canning police? It's called botulism.
@@lolab6770 oh I forgot removing the weight let's the botulism in
thanks just found out I love these and plan to can them out of my garden this week :)
Wonderful, collards are super healthy too
I'm about 2 weeks later to pull my greens out of the ground, and they look wilted. Will they still be good to can?
Thank you so much i’ve been looking for somebody who can cancel with added bacon or ham Thank you!!!!
I just looked at your video again because I am getting ready to can my greens tomorrow morning and I wanted to look at your recipe again. I noticed that you are using regular tongs to lift your jars in and out of your pressure cooker. A great investment is a pair of canning tongs. They are big and made to fit snuggly under the rim of your jar. No way you will drop the jar. Thanks again for your video and I am looking forward to having collards and turnip greens in my pantry. Jo Ann
They are canning tongs... part of the Bell starter kit. I take the jars out weird because of lack of space between my giant pot and the hood over the stove.
www.walmart.com/ip/Presto-7-Function-Canning-Kit/22577382
Fantastic video, thanks so much for the info.
Thank you.
What a wonderful video! Thank you so much!
simply put .thank you.
Removing the weight as shown in the video will cause siphoning. Not a good practice.
I am going to do this but I have Amaranth greens I grew some and I picked half of them and I have a paper bag full.
I bet those are good too
If you don’t add the ham how long would you ccok them in the PC?
PO cuánto tiempo se conservan??
Gracias por su tiempo para hacer ésta receta.
Saludos cordiales desde México!!
Wxcellent video
Sounds tasty but the thought of home canning with meat makes me nervous.
Oops I commented before I watched the end...confused me about taking off the weight to release pressure?
3:34 I'm hungry now!!!!❤❤❤❤
Yum, the only thing I didn't like was that there were not more greens! Thanks for the vid. jas
Glad you enjoyed the greens...
thanks for the video
Do you ever have any of the jars burst when you remove the weight like that ?
No, but I check my jars for any hair line cracks or tiny chips before I get started. I have had meat jars bust the bottom out of the jar, but I think I did not leave enough head space.
I've lifted the weight in the last remaining 2 lbs of pressure because I get impatient. This is completely against pressure canning guidelines, and those guidelines are set for good reason, much as I hate to admit it. I don't like seemingly abstract rules, but I learned the hard way why this one should be followed. Every time I've done that, I have jars that don't seal, and the sounds the jars make inside the canner as the pressure rapidly reduces is pretty horrific. Rupturing jars is heartbreaking. That's just the last 2 lbs or remnant pressure after the gauge has already reached 0. It's safer and more worthwhile to spend the extra 30 minutes or so letting it come down on its own. Too much work and money involved in getting to that point just to have my impatience cost me the time and financial investment I've already put in. At 3 hours total prep/processing... there's no sense in risking loss. That's my perspective based on personal experience.
Hi Ann.. thanks for the video. I am curious, do I have to pressure cook or can i water bath? Also, I like to eat all greens from my garden... (broccoli leaves, Brussel sprout leaves, etc... can i add them in?) Thanks so much.. Prepper Izzy
You must use a pressure canner at 10-11 pounds pressure for 70 minutes (quarts would be 90 minutes)
Thank you so much! I appreciate your reply!
Pressure cooker is required for collards, especially when you add ham/bacon to them.
You MUST MUST MUST MUST MUST pressure can this recipe. The contents of the jar are not acidic, and a boiling water canner does not get hot enough to kill botulinum spores and other potential sources of spoilage.
I thought u can't cann with oil?
Thank you!
This would have been 100 times better if you had explained what you were doing, especially since many of the words were only partly on the screen.
Ty💓
Would you lessen the cook time if you only used the greens, salt and no animal products in the recipe?
As a general rule, processing time is determined based upon the ingredient with the highest processing time. So if there's meat in the jar, the processing time would be consistent with meat processing times for pints and quarts (75/90). If there is no meat in the jar, the processing time defaults to the next highest processing time ingredient, which in this case is collard greens. Spinach and other greens, according to the NCHFP is also 70 for pints, and 90 for quarts, so the processing time would not change for this recipe if meat was excluded. nchfp.uga.edu/how/can_04/spinach_greens.html
When I can my greens and food when it is done the water is a little lower than the food in the jar is that ok?
I wish I knew what this tasted like.
I never knew I could remove and replace my pressure regulator to manage the PSI, I’ve just been adjusting the heat on the stove, but this would probably be a lot more effective.
Thanks for the tip, and the video! 😊
NO NO NO!! NEVER DO THAT!
Not a good practice
cut the music
To: Ann Prepper.
Ann: Is this your real name? I doubt this.
Prepper -- pepper.
Prepper -- preparer.
:) I am a prepper, she is a prepper... Don't you want to be a prepper too....
No explaining and crappy music leave off the music I muted it.
Pressure canning clards that long makes them mushy and nasty