I have never had canned greens. We always blanch, freeze, then thaw in pot when cooking. Canning would be great. Are they mushy? I've tried cabbage.But, family said it was too soft. Do you drain, sauté in fat and seasoning or heat in juice with fat and seasoning? Thank you for the lessons. My Grandma and Granddad gardened and canned. But, they passed away when I was too young to learn. My Mom never took any interest in it (she can cook her tail off, though). I have learned there is so much value in way my forefathers lived. So, I would absolutely be lost without you and those like you. Thank you again!
Tracee Lewis-Burroughs We just add a tsp of salt at canning time per quart. We have found that if you put anything in the jar greasy its not as good as if you add it when you heat them up out of the jar to eat. Thanks
Grateful the algorithm brought up this old video. I have a 4 ft row to harvest and cook. But it's a new vegetable to me, and need that push to cook them up. As I watch, hoping to see how you cook them. ... Your granddaughter is precious. Aren't grandkids the bestest!
I wondered not long ago if you could can them, then I thought well, you buy them in the stores canned. So got to thinking about it, and decided to do mine this way. But I just watermarked mine. I used a teaspoon of vinegar in each jar therefore I could water bath them for 30, 45 min. The FDA will say you can't water bath many things, but you can. Many Amish still only water bath everything. Thank you for this video.
Good morning!! Oh my goodness!! I was thinking about canning greens My great grandmother used to can greens and younger I thought I'll learn later. My grandmother died when I was 16.. I never learned. Now I am wanting to do this and you're helping me to learn Ms. Wanda. I wish you were closer to me, but your viideos are the next best thing... and the Ball book. I appreciate you both so much!!💕💕🙏🏽
my grandpa would pick mustard greens up til the first frost, then he would set his push mower up high then would mow the mustards down close to the ground. then come early spring they would grow even better
@@kmcte5 Extremely late, but happened to be watching this. Pepper sauce extremely easy. It is just hot peppers, bottled in a boiled, often salted, vinegar. After about a month that vinegar is fantastic on greens. In southern restaurants the peppers are usually green tabasco peppers, but home tables have anything they like. Including one family I knew who did just sweet no heat seasoning peppers. Usually you use small peppers, washed and de-stemmed. However slices, or rings work too. Bottle top needs to allow the vinegar out but keep the peppers in. Only critical thing is the vinegar needs to be 5% acetic acid. Salt or oil, even type of vinegar is all personal preferences.
Momma Schultz told me, I could stay as long as I like but you only eat if you worked. I ate well and got to drive her new truck, Lord I miss those days, fifty years back.
Mr Danny & Ms Wanda, I was searching your playlist for what to do with my turnips and how to grow them.I remembered I watched it years ago! Love that I can go back and watch them again when I need a refresher course. I love you guys, thank you 🙏 💕
I found this in perfect timing for my turnip harvest. Looks like I'm doing pints! Thank you for all you have done and continue to do. I am so thankful you share the Lord's blessings with us. Praise God for the harvest!
Cute litttle baby girl.Long process and the hard work will be a tasty reward of healthy greens.Nice you have visitors,and help canning this day.Be well you all.♡♡♡♡♡♡♡♡♡♡♡..........
I’m a cook at a “meat & 3” type restaurant and I try to have turnip greens twice a week, at least. I get them “slurry-iced” in 1 1/2 bushel boxes. There’s usually 24-26 rubber-banded bunches in a box. I always save one rubber band, per case, and put it over the top of the leg of one of our many Bakers Racks. ALL the racks have LONG SINCE been completely covered in rubber bands. Wonder how many acres of turnip greens that is equal to
Well howdy neighbors! Enjoyed it. Canning greens tonight and watching many videos for different recipes. Heard the accent and knew y’all were in our neck of the woods.
I love this video! I've eaten turnip greens since I was a kid but no one in our family canned them. We ate them fresh and froze some, but never canned. I've canned jellies, syrups, and tomato recipes. I know what my next new canning thing is going to be! Soon as I get my hands on enough of them to can. Thank ya'll so much for showing how you do all these things. God bless ya'll.
worst food poisoning I ever got was from eating some turnip greens my stepmother canned. Found out later she only waterbath canned everything she put up. I was sick for a week. Glad you are showing folks the right way to do it.
I canned up 27 pts of brussel sprout greens and bacon a couple weeks ago. I never had them before but cooked some up and boy were they delicious! I would recommend trying them if you haven't!!
Beautiful Greens , just like the amazing content you both put out to teach us all , I was so shocked to receive your amazing Cookbook & Danny's Carrot 🥕 Book in the Mail Yesterday, I cried 😢, It means more to me then you both realize! Big Big Hugs & I truly appreciate your Generosity, All the items I've gotten from either your informative content or buying from yall has been a blessing and I spread the word about Deepsouth Homestead & Crazy Dayz as you both help me daily . God bless you both . Mrs Josette Tharp Montgomery County, Texas 🙏🏻
I canned mustard greens ONCE!!!! by myself. I canned 14 quarts in ONE DAY!! Picked' em, washed 'em, stemmed 'em, wilted 'em and canned 'em. DID I SAY BY MYSELF?!?! Too much work for an old lady that doesn't even eat them. I don't know what they are supposed to taste like, but I cook them for the men in the family. Oh, and my house stunk for days. My son told me mustards were ready, I told him "you got a wife now". The things you do for your family. Love that you had help
Beautiful greens! Amanda, I see Danny had you lining up the writing on the lids with the jar labels. I was perfectly happy just slapping lids on for my whole life, and had never given it any thought, until Danny ruined it for me a couple of years ago, now I just automatically line them up too.
Just a question never canned greens of any kind but I was wondering if canning them that long make them to soft? Given a choice would you rather freeze them or can them for taste. Im gonna grow some this fall and was wondering i do collards every year but I freeze them after I do a final harvest but I love them fresh so I eat them fresh as long as I can. Do you not mix your turnips and mustards ever theyre so good together. Well stay blessed ilove you guys videos
I like to mix half and half greens and mustard! Makes for some fine eating with a big chunk of cornbread and fresh onions! Can make a whole meal of just this!😁
Need your help. I live in Richmond Virginia and our winter is crazy. But I'm growing broccoli from seed and they are looking great. They need to go in the ground. The temperature here has been upper 40s lower 50s in the day and 30s and some upper 20s at night can I put my broccoli in the ground or should I wait. I thank you for your help.
Robert Hermsen Broccoli needs night temps to be in the 50s to do well. Temps to cold will trick the plant when it warms up into thinking its time to bolt. Thanks
I canned greens for the first time this year and had big problems with siphoning. I followed the ball canning book, but still had a large amount of siphoning. Do you have any suggestions what to do?
I might have to try canning my greens this year.... I usually just put them up in the freezer, but running out of freezer space... Thanks for the tips.
they look yummy. I have had beet greens but never turnip greens! Do they keep their vitamins and such with the canning? I guess it would stay in the juice even if it comes out of the leaf....is that right? Never pressure canned but so want to try it. Thanks for sharing more info with us all.
Janet Anderson Yes they keep just fine with there nutrients. All food accept acid foods must be canned in a pressure canner to be safe for eating. Thanks
Perfect video. We just picked our purple top turnips and greens....I have brand new pressure cooker. The turnip was too bitter to eat...what did we do wrong? Thanks in advance.
My husband doesn't like greens, and can't stand the smell of them cooking, so I grew up eating them, but haven't had any since I have been married. If I plant them, I use them as animal feed or to sell at market
I was hoping this was about the turnip roots. i've canned the roots and they turned gray. no one would eat them. no one would eat the greens either. so we just use the roots fresh. the chickens get the tops.
Every time I've ever gotten my turnips and similar planted in time (November, December) I keep harvesting leaves until I completely forget about the ruined, by then, roots. So used to eating the leaves growing up. Finally ate my very first turnip in my 30's. 😂 Now I want to know if they are supposed to taste that bad, and I might as well just keep on enjoying the leaves!
Good video. I love greens. Never canned them though. We always just cook them and freeze them up and when we are ready just put them ina pot and thaw them out. Good to know they can well though! Thanks
I wish I knew how to add acid to the greens to reduce cooking time. Store bought greens have a perfect al dente bite where after processing for 70-90 minutes, mine are very soft. I know store bought brands add sodium diacetate for flavor and ph adjustment but how can we accomplish the same at home?
You could possibly use a low-acid vegetable pickling brine, and then water bath. I have no idea if there is a tested recipe for pickling leafy greens, but when searching for a canning texture improvement, usually pickling and water bath is the way. The main safety issue I'd think would be accidentally packing too tight for the brine to do it's thing. Which also may be why I can't recall offhand ever seeing a tested recipe.
@@rainspringing I'm scared to try seeing I would hate to get sick. One nice thing about collard greens is that if you pre-cook them, they store well in the freezer and taste almost as good as fresh unlike other veggies which you freeze, like green beans for instance. I think collard freeze the best out of all veggies besides onions.
@@DanScottChannel My favorite is the way peppers freezer, but I don't have freezer room even for all of them. If you blanch green beans first in heavily salted water, to us, they taste vastly better, even after freezing. Less bitter, still full flavor, and so on. I'm usually sick of collard by mid-spring, but that's also when they get extremely bitter from the heat. We just eat those fresh all through winter. By mid-spring we shift to beet greens and other things that tolerate heat better. Unfortunately those can the worst!
My canning experience is limited, so maybe a dumb question: wouldn't you save a lot of time, effort, & mess by raw packing? I would think the texture would be better, too; I like my veggies still a bit firm, not cooked to mush. Maybe that's why I like collards better than turnip & mustard greens. I will eat them all, though! Great vid!
yummy--love them-even beet greens. My grandmother use to pick wild greens and mix with her garden greens--she even through in thistle and blackberry leaves. God bless.
![[Full] 4 ต่อ 4 Celebrity EP.920 | 3 พ.ย. 67 | one31](http://i.ytimg.com/vi/KwiW2M_kAg4/mqdefault.jpg)
1 hour 30 minutes for greens? Wow seems like a long time. Great video. I grew one tiny row of turnips so was learning. Thank you.
Yes I just love them
I canned some a couple of days ago. So much better than store bought.
I have never had canned greens. We always blanch, freeze, then thaw in pot when cooking. Canning would be great. Are they mushy? I've tried cabbage.But, family said it was too soft. Do you drain, sauté in fat and seasoning or heat in juice with fat and seasoning? Thank you for the lessons. My Grandma and Granddad gardened and canned. But, they passed away when I was too young to learn. My Mom never took any interest in it (she can cook her tail off, though). I have learned there is so much value in way my forefathers lived. So, I would absolutely be lost without you and those like you. Thank you again!
Tracee Lewis-Burroughs We just add a tsp of salt at canning time per quart. We have found that if you put anything in the jar greasy its not as good as if you add it when you heat them up out of the jar to eat. Thanks
Nice job ... enjoy the rain today.
Grateful the algorithm brought up this old video. I have a 4 ft row to harvest and cook. But it's a new vegetable to me, and need that push to cook them up. As I watch, hoping to see how you cook them. ... Your granddaughter is precious. Aren't grandkids the bestest!
Love turnip greens. Need to get some planted soon
I picked greens today. Going to try canning some
I love them yes sir
I wondered not long ago if you could can them, then I thought well, you buy them in the stores canned. So got to thinking about it, and decided to do mine this way. But I just watermarked mine. I used a teaspoon of vinegar in each jar therefore I could water bath them for 30, 45 min. The FDA will say you can't water bath many things, but you can. Many Amish still only water bath everything. Thank you for this video.
Good morning!! Oh my goodness!!
I was thinking about canning greens
My great grandmother used to can greens and younger I thought I'll learn later. My grandmother died when I was 16.. I never learned. Now I am wanting to do this and you're helping me to learn Ms. Wanda.
I wish you were closer to me, but your viideos are the next best thing... and the Ball book.
I appreciate you both so much!!💕💕🙏🏽
Your little helper at 03:30 ish is adorable...
Love it! Thank u for the knowledge ☺️
Just looking at those greens makes me hungry!😁
we didnt plant this many greens .but i sure am glad i now know how to can them. guess i will try this next year..thank s
my grandpa would pick mustard greens up til the first frost, then he would set his push mower up high then would mow the mustards down close to the ground. then come early spring they would grow even better
Great Job
Nothing better than turnip greens, corn bread and homemade pepper sauce! Beautiful crop!
ThymeToSow what is pepper sauce I’ve never heard of that before. Do you have a recipe you’d share.
@@kmcte5 Extremely late, but happened to be watching this. Pepper sauce extremely easy. It is just hot peppers, bottled in a boiled, often salted, vinegar. After about a month that vinegar is fantastic on greens. In southern restaurants the peppers are usually green tabasco peppers, but home tables have anything they like. Including one family I knew who did just sweet no heat seasoning peppers.
Usually you use small peppers, washed and de-stemmed. However slices, or rings work too. Bottle top needs to allow the vinegar out but keep the peppers in. Only critical thing is the vinegar needs to be 5% acetic acid. Salt or oil, even type of vinegar is all personal preferences.
@@rainspringing ty
Nice
Momma Schultz told me, I could stay as long as I like but you only eat if you worked. I ate well and got to drive her new truck, Lord I miss those days, fifty years back.
Mr Danny & Ms Wanda, I was searching your playlist for what to do with my turnips and how to grow them.I remembered I watched it years ago! Love that I can go back and watch them again when I need a refresher course. I love you guys, thank you 🙏 💕
I found this in perfect timing for my turnip harvest. Looks like I'm doing pints! Thank you for all you have done and continue to do. I am so thankful you share the Lord's blessings with us. Praise God for the harvest!
Cute litttle baby girl.Long process and the hard work will be a tasty reward of healthy greens.Nice you have visitors,and help canning this day.Be well you all.♡♡♡♡♡♡♡♡♡♡♡..........
I’m a cook at a “meat & 3” type restaurant and I try to have turnip greens twice a week, at least. I get them “slurry-iced” in 1 1/2 bushel boxes. There’s usually 24-26 rubber-banded bunches in a box. I always save one rubber band, per case, and put it over the top of the leg of one of our many Bakers Racks. ALL the racks have LONG SINCE been completely covered in rubber bands. Wonder how many acres of turnip greens that is equal to
those greens look so yummy, good job
I just love u guys! I'm doing this now ....canning turnip greens.
Well howdy neighbors! Enjoyed it. Canning greens tonight and watching many videos for different recipes. Heard the accent and knew y’all were in our neck of the woods.
I like to dice the stems up and freeze them separate to use in soups or stews.
Yes sir I no what u mean
A lot of work but its a labor of love.
Excellent 👍 Thanks for taking the time to share with all of us
I love this video! I've eaten turnip greens since I was a kid but no one in our family canned them. We ate them fresh and froze some, but never canned. I've canned jellies, syrups, and tomato recipes. I know what my next new canning thing is going to be! Soon as I get my hands on enough of them to can. Thank ya'll so much for showing how you do all these things. God bless ya'll.
worst food poisoning I ever got was from eating some turnip greens my stepmother canned. Found out later she only waterbath canned everything she put up. I was sick for a week. Glad you are showing folks the right way to do it.
Beautiful greens.
It was a fabulous day!! 💗
Freedom Acres Yes it was it was a joy to work with you in the garden. Thanks
No no no no.......love 'em but no. Hats off to you for EFFORT and PATIENCE!😃😃😃😃😃
A lot of work, but they look beautiful! Do you just heat them up and eat or use in another way? I like to make a lot of soups!!
Appreciate your knowledge and sharing.
I know they will be delicious. Enjoy 😊
We call them Florida mustard here. Love em
I canned up 27 pts of brussel sprout greens and bacon a couple weeks ago. I never had them before but cooked some up and boy were they delicious! I would recommend trying them if you haven't!!
Renee Linder I love brussel sprouts but we have trouble growing them here with our temps fluxuating like they do. Thanks
Beautiful Greens , just like the amazing content you both put out to teach us all ,
I was so shocked to receive your amazing Cookbook & Danny's Carrot 🥕 Book in the Mail Yesterday, I cried 😢,
It means more to me then you both realize!
Big Big Hugs & I truly appreciate your Generosity,
All the items I've gotten from either your informative content or buying from yall has been a blessing and I spread the word about Deepsouth Homestead & Crazy Dayz as you both help me daily .
God bless you both .
Mrs Josette Tharp
Montgomery County, Texas 🙏🏻
Born and raised in the south.Love them greens.Wife from up north.She says we feed them to the cows lol.
Im excited to try canning turnip greens. 🤗I like the bottoms as well. Thanks for sharing.
The secret to cooking greens that are not bitter is to cook them down pour out the Bitterwater and then use freshwater for the remainder of cooking.
I canned mustard greens ONCE!!!! by myself. I canned 14 quarts in ONE DAY!! Picked' em, washed 'em, stemmed 'em, wilted 'em and canned 'em. DID I SAY BY MYSELF?!?! Too much work for an old lady that doesn't even eat them. I don't know what they are supposed to taste like, but I cook them for the men in the family. Oh, and my house stunk for days. My son told me mustards were ready, I told him "you got a wife now". The things you do for your family. Love that you had help
dee225 lol. Love what you told your son.
dee225 I froze them in quart bags and it was alot of work! Lol
We didn't grow up eating turnip greens canned or fresh sooo have not tried them beautiful in the pantry I am sure
This inspires me. I have a pressure canner but have not yet been brave enough to use it. Thanks!
Collard and beer greens are good but, I love turnip, mustard and Spinach. Thanks for the video. Reminds me of my mom and grandmother.
My favorite green!!🤗😍😎
Beautiful gardens and great job of canning those ! I know you appreciated her help ! Blessings to all !
I love how you two are always working together.
Wow this was awesome I love the benches they would really come in handy beautiful greens!
Hope to see a video of cooking greens and cornbread too.
Beautiful greens! Amanda, I see Danny had you lining up the writing on the lids with the jar labels. I was perfectly happy just slapping lids on for my whole life, and had never given it any thought, until Danny ruined it for me a couple of years ago, now I just automatically line them up too.
I was expecting pint jars. Y'all must really love greens, lol.
What a sweet, precious little helper you had with washing those greens, Dan!!!
Thanks for the info. God bless!
Yummy I love greens.
Just a question never canned greens of any kind but I was wondering if canning them that long make them to soft? Given a choice would you rather freeze them or can them for taste. Im gonna grow some this fall and was wondering i do collards every year but I freeze them after I do a final harvest but I love them fresh so I eat them fresh as long as I can. Do you not mix your turnips and mustards ever theyre so good together. Well stay blessed ilove you guys videos
those look SO good!
Would this work for mustard greens or poke greens? I love both.
Yep that is a lot of work but worth it when you want good food.
I like the greens but love the turnip root even better, especially in a stew.
Zeemike1 We love the roots also can"t wait till they get ready. Thanks
Hey Y'all! I'd pay good money for you to let me pick some good ole fresh turnips for canning!
Greens are so good. I mix mustard greens and turnip greens when I cook them. I didn't know to can them, I usually freeze them.
I like to mix half and half greens and mustard! Makes for some fine eating with a big chunk of cornbread and fresh onions! Can make a whole meal of just this!😁
Need your help. I live in Richmond Virginia and our winter is crazy. But I'm growing broccoli from seed and they are looking great. They need to go in the ground. The temperature here has been upper 40s lower 50s in the day and 30s and some upper 20s at night can I put my broccoli in the ground or should I wait. I thank you for your help.
Robert Hermsen Broccoli needs night temps to be in the 50s to do well. Temps to cold will trick the plant when it warms up into thinking its time to bolt. Thanks
What a blessing to have good friends to help you!
Kay Dickerson ...free labor...lol
My wife hers bench.🌿
I canned greens for the first time this year and had big problems with siphoning. I followed the ball canning book, but still had a large amount of siphoning. Do you have any suggestions what to do?
Do you can collards the same way Ms. Wanda?
What is the of the greens you planted single .
I never tried them, but they look so good 😊
I'm looking forward to setting up an outside canning station. I'm hoping then I won't have as much mess in my house. And I love being outside
I might have to try canning my greens this year.... I usually just put them up in the freezer, but running out of freezer space... Thanks for the tips.
never had turnips greens.
zaneymay if you like turnips you'll like them. If not don't try them.
+Edie Boudreau I do like them. will have to try the greens.
zaneymay -- it's a slightly milder flavor but good.
Good morning !! Can you freeze these first ,,till you have enough to can ?
Love greens & cornbread. Those greens look delicious in the jars! Mighty fine eating if you ask me!
Some more details would be nice. I’ve never eaten a turnip, nor the greens. Planting them in my garden now though!
Ooooohhh yeahhhh....love those turnip greens in our " deeper South" Florida !!!
Great job yall !!!
Thumbs up. ENJOY... THE SIMPLE LIFE
They sure look pretty in the jar
Beautiful greens I 'm the same way don't like the stems ,I like to have some with some cornbread and green onion ,Love the video God Bless
Look yummy!
they look yummy. I have had beet greens but never turnip greens! Do they keep their vitamins and such with the canning? I guess it would stay in the juice even if it comes out of the leaf....is that right? Never pressure canned but so want to try it. Thanks for sharing more info with us all.
Janet Anderson Yes they keep just fine with there nutrients. All food accept acid foods must be canned in a pressure canner to be safe for eating. Thanks
thanks! good to know. they looked so tasty
Perfect video. We just picked our purple top turnips and greens....I have brand new pressure cooker. The turnip was too bitter to eat...what did we do wrong? Thanks in advance.
My husband doesn't like greens, and can't stand the smell of them cooking, so I grew up eating them, but haven't had any since I have been married. If I plant them, I use them as animal feed or to sell at market
This is why I love your channel.. You learn some thing new every day.... Thank you for sharing.. :")
👍🏽
Thank you for direct me to this I don't know how I missed it but I did I'm usually right on top of all of your videos thank you again God bless you
2nd Thessalonians 3:10 For even when we were with you, we commanded you this: If anyone will not work, neither shall he eat. ☺
Amen.
Lol! Danny I have to line up the Ball writing now with everything I can!! I was waiting to see if you would say something! Looks delicious!
I was hoping this was about the turnip roots. i've canned the roots and they turned gray. no one would eat them. no one would eat the greens either. so we just use the roots fresh. the chickens get the tops.
Every time I've ever gotten my turnips and similar planted in time (November, December) I keep harvesting leaves until I completely forget about the ruined, by then, roots. So used to eating the leaves growing up. Finally ate my very first turnip in my 30's. 😂 Now I want to know if they are supposed to taste that bad, and I might as well just keep on enjoying the leaves!
Good video. I love greens. Never canned them though. We always just cook them and freeze them up and when we are ready just put them ina pot and thaw them out. Good to know they can well though! Thanks
I wish I knew how to add acid to the greens to reduce cooking time. Store bought greens have a perfect al dente bite where after processing for 70-90 minutes, mine are very soft. I know store bought brands add sodium diacetate for flavor and ph adjustment but how can we accomplish the same at home?
You could possibly use a low-acid vegetable pickling brine, and then water bath. I have no idea if there is a tested recipe for pickling leafy greens, but when searching for a canning texture improvement, usually pickling and water bath is the way. The main safety issue I'd think would be accidentally packing too tight for the brine to do it's thing. Which also may be why I can't recall offhand ever seeing a tested recipe.
@@rainspringing I'm scared to try seeing I would hate to get sick. One nice thing about collard greens is that if you pre-cook them, they store well in the freezer and taste almost as good as fresh unlike other veggies which you freeze, like green beans for instance. I think collard freeze the best out of all veggies besides onions.
@@DanScottChannel My favorite is the way peppers freezer, but I don't have freezer room even for all of them. If you blanch green beans first in heavily salted water, to us, they taste vastly better, even after freezing. Less bitter, still full flavor, and so on. I'm usually sick of collard by mid-spring, but that's also when they get extremely bitter from the heat. We just eat those fresh all through winter. By mid-spring we shift to beet greens and other things that tolerate heat better. Unfortunately those can the worst!
havent met any greens i didnt like,, dont for get the cornbread,, thank you for the video
My canning experience is limited, so maybe a dumb question: wouldn't you save a lot of time, effort, & mess by raw packing? I would think the texture would be better, too; I like my veggies still a bit firm, not cooked to mush. Maybe that's why I like collards better than turnip & mustard greens. I will eat them all, though! Great vid!
My problem is siphoning. I can't seem to determine why it happens!
I have heard conflicting remarks on how tight to pack the greens? What do you say?
Thank you for sharing your info! Where did you get the garden seat? Or do you have a link for it?
yummy--love them-even beet greens. My grandmother use to pick wild greens and mix with her garden greens--she even through in thistle and blackberry leaves. God bless.
They look so delicious! Blessings..
My wife would go, "insane" if she had 10 minutes in your turnip green patch....... lol.