I was born in Memphis. And married the lo e of my life 37 yrs. But Idaho doesn't have greens Thank you. Now my life is perfect .The Savior, the man and greens.
Dear Rachel, I really liked/loved this segment on canning greens and ham hocks. Congratulations for your exercise of common sense. Then, what a lesson for many of us on what we would not think could be harvested in the way of greens from the garden - a great lesson in economy, a very timely one for all with eyes to see and ears to hear. You put in place all the cautions for those of us who are unfamiliar with the history of canning and are , as yet, unwilling to think outside the current dogma. But, you have planted the ideas and some will watch to see if you survive the winter! I think of the Old Order Amish/Old Order Mennonites who can all kinds of things which the current generation of experts would caution against. There are three teachers: experience, common sense, and experts. All need to be treated with respect and one can learn from each. We live in a time when all three are readily at hand for our aid. Thanks for a timely and very valuable programme. Sincerely, Larry Clarence Lewis, Canada.
I agree. I also wanted to comment with my thanks to Rachael for being somewhat of a food renegade. I am so happy to have this knowledge and use it to keep my family safe and healthy and to make the most of all of my hard gardening work! 👌
I just made this recipe. Actually in front of the stove waiting for the canner to vent. I would’ve had more jars but when everyone tasted your recipe it was over. They all had to have a bowl. My son kept coming in and grabbing another bowl. That’s a good sign lol.
Good video. My family has been doing this for decades. Both eating the leaves of cruciferous vegetables that most think are waste. And, also canning them. However, we did not have pressure canners. They water-bath canned everything including meat. Nobody died or got sick from food poisoning and stayed very healthy. Never needed the doctor aside from regular shots, etc. Loved and miss those days.
I LOVE collards. The first time I cooked down broccoli and cauliflower leaves I was blown away. So good! And yes, I can them just like collards...Hate to see folks just throwing away the plants after harvest when they are delicious!
@@1870s thank you Rachel for this video 😊I am new to canning and wondering do I need to take off rings after jar’s cools down (sealed jar’s)Thank you soo much 🥰🥰
Rachel, The National Center for Home Food Preservation has canning info on canning spinach and other greens and also canning meats. Your canning time of 75 mins /pint for your altitude seems in line with their guidelines for processing times with the hamhock (meat) added. Great job. I am so glad that I found your channel. Blessings.
There is a greens approved canning recipe? nchfp.uga.edu/publications/usda/GUIDE04_HomeCan_rev0715.pdf Look at page 4-19? The "soup" one is 4-18. I mean... it is a soup sort of lol
Had my best broccoli harvest ever this year. I love collards and mustard and turnip greens, so I thought, hmmm can I eat broccoli leaves? Yep, I took all the leaves from the broccoli after I harvested, cooked it up and hubby didn't know the difference until AFTER dinner. Needless to say, I cooked the rest and froze them for later. Delicious. You are very inspirational and real. Thanks
heres the deal (LOVE YOUR CHANNEL) What you are really doing is canning hammocks with a garnish of greens in stock. seems to me as long as ya follow times for altitude and the meat for pressure canning who cares what veggie you stick in there with it? Folks can potatoes carrots onions and even sweet potatoes. I think this is amazing!!!
Wow! I am perplexed by this! Up north here in Canada, in all of my canning life, I have never seen a recipe like this with greens. It looks delicious!! Yummy!! Thank you for sharing this video 💛
The absolute BEST RECIPE I've seen for canning greens. I was definitely going to can some whether recommend or not. It's a personal choice that most seasoned canners would come up with and take. Thanks so much. Again, what a shame to NOT have these babies on the shelf just waiting for hot water cornbread and a thick slice of tomatoe!
I surely wish I lived close to you where I could come over and barter with you for one of those pints of greens! My God, people don't realize the hard work it takes to get those from planting, to harvest, to cleaning, chopping, and preserving. Oh my though, when you sit down to enjoy this in fall and winter weather makes you wanna do a praise and worship dance. I get so excited from looking at all of my hard work...especially since I KNOW what ingredients it actually contains. It fills my heart and tummy with great joy. You go girl and keep em coming!!! I am a southern country bell. I wished I had a way to show you my finished ptoducts. Blessings to you and yours and thanks for your candor and willingness to help others 🙏 ❤.
Have you ever canned squash, zucchini or carrots leaves?? I've been searching to no avail for a canning recipe for them. They're just as good for you as turnips, collards...etc and cook pretty much the same so I am thinking about trying it. I just hate to waste anything. Thank you for all the great content
Rachel I don’t care for greens. I however made these and just opened my first jar tonight for supper. Wow! Thank you for the recipe! I love these and will continue from now on to can greens and use this recipe!
I just looked at the NCHFP website. It has instructions for canning “spinach and other greens”. It didn’t say anything about excluding the brassica family. Ive been making a lot of green “chips” dehydrated but it can be a slow process. I might try your recipe for some of my glut of collard greens. I’m trying to avoid freezing since we seem to get a hurricane or ice storm every year and lose power for days at a time. Thanks for the detailed instructions!
Hello! I got my first greens from my garden. I remembered how delicious your canned greens were that you shared with us and I thought I would try canning also. Really happy to have this video for a resource. Blessings to you and Todd❤🙏
Just made these. Delicious. I had just canned poblano and Anaheim peppers, do used these in the recipe. I had beet greens, kale and spinach for my greens. Had bacon grease so used that instead of ham hocks. Used my freshly canned chicken broth. Success. Thank you so much for the recipe.
We love your channel! You have struck gold with us on three important areas. You share what's working for you AND what has failed to meet your expectations; you focus on practical knowledge and skills that help viewers succeed; AND you aren't a never ending commercial for some sponsor I don't care about. THANKS for a great channel.
Oh thank you we appreciate your kind feedback 😊. Just FYI so you don't get too discouraged when you see it, we are affiliate with the GreenStalk vertical planters and Olight flashlights, do from time to time there are just really good sales we want to pass onto our viewers 😉
@@1870s We saw that planter and it looks real handy for an herb planter near the kitchen. We are intending to move from south TX to north ID soon. We've lived in that climate before but will be setting up a new homestead pretty much from scratch. Thanks for all the practical help.
I canned these greens last year. I love them! I just opened a pint jar and ate a big bowl for lunch. 2023's garden will have a ton of greens because I plan to make many many more jars.
I'm a southern girl (Alabama) born and raised, but I hate collards. I'm a turnip green girl. The texture between the 2 is very significant. Turnips are much smoother IMO. But I love all the spices and hamhocks you use.
Ooh, excellent! I’m trying to grow cabbage for the first time this year, so if it doesn’t head up well, all is not lost! I can use this recipe! Thank you very much. ❤️
Wow! Rachel I don’t know how you manage and I LOVE how honest you are about getting discouraged because it’s a ton of work to grow and harvest and process all the food your family needs to get through the winter months but you sure would never find anything as healthy or well cleaned or with as much love added as what are in those jars!! I just loved your smile at the end when you showed the finished product and said about how pretty it looks. You sure are a trooper and very inspirational!! I think we should all be doing exactly what you are and living the way you and Todd live if we did the world would be a much different place! Men wouldn’t have the energy for violence as they would be taking out all their aggression trying to till dry land and doing all the manual labour required! I think we would all be a much more gentle and appreciative people if we all knew what goes in to preparing the food that is spread out for the evening meal. I think it’s so important to know where our food comes from these days and know how well cleaned and scrubbed it is before we preserve it. I’m sure they stopped putting those types of preserves in the canning books because people wouldn’t go through all the steps necessary to clean them appropriately and would end up with some funky growths happening inside them. That’s the only part about canning that scares me the possibility of botulism. Have you ever thought of fermenting your vegetables as a way of preserving them? That’s another way they used to preserve their harvest in the olden days.
Oh I’m so sorry to hear of your tragedy of your home burning down and not getting the help that you need. My heart goes out to you, please know there will be better days ahead of that I’m sure. Keep the faith! Just keep moving one foot in front of the other. God bless.🇨🇦🙏🏻🥰
I just canned my brussels sprout leaves. I rewatched your video as a reminder; it was like having a trusted mentor guiding me through the process! 👍🏼 Thanks! 😊
I had a bunch of broccoli plants that never flowered. This was the perfect solution!!! I had never canned brassica greens....after the cooking process and canning process they were so tender and amazing!!! I loved them!! Better than cooked spinach!!!
I am from the South and this sounds wonderful. Have to admit will be omitting the sugar and adding some liquid smoke to it. Personally can't stand sugar in my greens. If you have a chance try to find liquid smoke it is amazing. Thank you so much for this video.
My goodness those greens look fantastic. I cook greens ALL THE TIME and my ingredients are the same except for the hamhock. I use either smoked neck bones or smoked turkey neck. I never thought you can 'can' greens!! I am fasting and am imaging myself drinking the entire pot of the 'liquor' pot liquor 🤣🤣🤣🤣 As always another fantastic lesson! Love you guys 👍🏽💜
I’m a fan of using broccoli stalks in soups & stews. If that was me I would have cut off any ends that were too fibrous and then preserved the stalks also.
I am watching this again and just seen the shirt your wearing I have been watching his channel for only about a month now and am learning things from him too.
I get so frustrated when I'm at the store and see all of the loose cabbage leaves being discarded and say to myself "they don't realize they're throwing away precious food. I even bought some. Bagged them up and they charged the same as the head per pound.
Just canned a load of collard greens using your recipe (except I used bacon instead of ham... what I had on hand). It turned out so darned good! Will definitely do it again! Thank you.
Thank you, thank you, thank you! I hated just throwing those beautiful leaves in compost. I love how you find a way to have no waste. I think that you would be a great kitchen partner. :)
Those look so scrumptious. Personally I wouldn’t choose to can them, but the recipe sounds so good I’d definitely make a huge batch and eat away or freeze!! Yum thank you.
Years ago, i recieved a gift some a couple quarts of home canning. I have been canning since i left home when i was 18. Anyways one of the jars was chopped (the head) cabbage. Oh man it was so good. So the next summer i decided to can my cabbage but ran into the same thing. IN all the books it said...Not recommended. But i did it anyways and i didnt die and I still love it.
@@1870s Thanks. I saw that one. My Mom loves cooked cabbage. I've wondered if there's a way to can it so it's easy for her to just open a heat without all the slicing and cooking. I might try it plain and see how it goes.
You tickle me Rachel, hehe! They look amazing, I love any kind of greens. I will so be trying your recipe. Looks like you're getting the hang of that pressure cooker, I remember the first time you used it. Good for you! Thanks so much!
Thank you for this tutorial--ahem, simple sharing of your chosen technique. 😊 I have wanted to can greens, figured I could figure it out, but baffled at the minimal example and information about it "out there." Thank you for sharing your research. I take full responsibility for my own due diligence. Cooking up my first round of broccoli that never formed heads due to extreme heat, with dozens of gigantic leaves today! It's making a lot of southern style greens!
I just bought my first pressure canner. It is probably the only one left in the state (Oregon) and Amazon! Presto 16 Qt are on national back order. I got the last one of the 23 Qt at my local True Value. It is bigger than I need, but too big is better than too small, I guess.. LOL.. I can't wait to start pressure canning everything! I am finally caught up on all your videos after watching for 3 weeks.. :)
Hooray for more homemade convenience food in your pantry! Great video! I just canned up some blueberry butter today - 7 half pints for storage and a jar for use this week!
so I'm watching this 4 years later - how did it turn out over time? Taste? Longevity? Would you still recommend this or do something else? this is my first video I've seen of yours. thank you.
Due to our Tennessee spring I have beautiful broccoli and cabbage leaves but my broccoli did what yours did and bolted. After all the babying to those plants I want a return 😂
Thank you for this video! and wow ! When you switched to the next day with your hair back you looked about 15 years younger! And you look great anyway:))))
Years ago i went to a restaurant with my sister and brother in law, in Texas. Since i had never tried collard greens, i ordered it with catfish.. i got so sick, must have been food poisoning, as i had to evacuate that meal moments later. Im leary about trying it again, but your recipe sounds good, i will make a couple of pints, and see how it goes.
I might try this some time...but this year the earwigs are so bad, I don't think I would get very many 'good' leaves! Good to know that you can eat them though! Thanks for sharing... 😍
Based upon your amazing recipe. I just canned up 15 pints if broccoli and kohlrabi greens. I kinda played the seasonings by ear. We had like 11 bowls (8cups)!!! So i wasn’t mathing very well today!! Welp off to find a pickle recipe!!!!
Thank you so much for this video, I am new to canning and wanted to Know that my favorite foods could be canned. Also, I thought that I was the only person in the world who added hot sauce and vinegar to their greens. 💞
I have 2 canning books, the Ball Blue Book, 1966, and a Presto Cooker Canner, 1971, and both have recipes for pressure canning greens very similar to your method.
Did the recipes have smoked meat? I've been looking for older canning books but they're hard to find. I'm curious as to why the usda says to not can smoked meat with greens. Trying to figure out their angle. Is it truly for safety reasons or some other nefarious gubment reason??
Hi! I just came into a large amount of Alabama blue collards. I am using hammocks and bacon grease. I am also chopping up the fat and meat from the hammocks, because I love the flavor of the fat. I plan on canning some and freezing some. I think I will use less fat for canning so I don't chance a failed lid. Your thoughts please. And again, I know that I am doing this at my own risk. I love your recipes!!!!
Thank you for sharing this recipe, I could almost smell the perfume coming from that pot! Just a quickie question... Do you raise Chard? I love spinach but chard is so much easier to raise and has many health benefits besides being tasty, stems and all. I am definitely going to start collecting other leaves from my garden and try your recipe.
Interesting, I was looking up a video for canning greens and your recipe is similar/same as a recipe in Complete Guide Pressure Canning book. Also to mention in the Bernardin home preserving book (Canadian) to the Ball book (USA) as how to Pressure can not as a recipe with onions etc., that I found in Complete Guide Pressure Canning book.
I also canned mine in pint jars at 10lbs pressure for 75min. I had siphoning, but all sealed. Now I'm thinking i may have packed the jars too much. Do you think they're okay still? I did use hamhocks and some pork neckbone meat. Why does the usda say not to can with smoked meats?
I'm trying to figure out how to get a pressure canner currently. I pray I can find it cheaply. If I can I will make this it looks and sounds so good ❤️
My first time canning collards. I had jars filled with collards and liquid but when I got thru the jars have only a little liquid now but are sealed. Is this ok or what might I have done wrong.
I do like it, it was tricky to break in, takes a couple times to get the seal broken I really had to use Todd's muscle. But now I'm proud to say I can use it all by myself 😉. I have the one that you can double stack quart jars in.
I was born in Memphis. And married the lo e of my life 37 yrs. But Idaho doesn't have greens Thank you. Now my life is perfect .The Savior, the man and greens.
Dear Rachel, I really liked/loved this segment on canning greens and ham hocks. Congratulations for your exercise of common sense. Then, what a lesson for many of us on what we would not think could be harvested in the way of greens from the garden - a great lesson in economy, a very timely one for all with eyes to see and ears to hear. You put in place all the cautions for those of us who are unfamiliar with the history of canning and are , as yet, unwilling to think outside the current dogma. But, you have planted the ideas and some will watch to see if you survive the winter! I think of the Old Order Amish/Old Order Mennonites who can all kinds of things which the current generation of experts would caution against. There are three teachers: experience, common sense, and experts. All need to be treated with respect and one can learn from each. We live in a time when all three are readily at hand for our aid. Thanks for a timely and very valuable programme. Sincerely, Larry Clarence Lewis, Canada.
I agree. I also wanted to comment with my thanks to Rachael for being somewhat of a food renegade. I am so happy to have this knowledge and use it to keep my family safe and healthy and to make the most of all of my hard gardening work! 👌
I just made this recipe. Actually in front of the stove waiting for the canner to vent. I would’ve had more jars but when everyone tasted your recipe it was over. They all had to have a bowl. My son kept coming in and grabbing another bowl. That’s a good sign lol.
Good video. My family has been doing this for decades. Both eating the leaves of cruciferous vegetables that most think are waste. And, also canning them. However, we did not have pressure canners. They water-bath canned everything including meat. Nobody died or got sick from food poisoning and stayed very healthy. Never needed the doctor aside from regular shots, etc. Loved and miss those days.
I LOVE collards. The first time I cooked down broccoli and cauliflower leaves I was blown away. So good! And yes, I can them just like collards...Hate to see folks just throwing away the plants after harvest when they are delicious!
I'm so thankful I got smarter this year
I had the same response!! These are soo good!!! I even added carrot and radish tops. All the brassica greens i had available..went into jars!!!
@@1870s thank you Rachel for this video 😊I am new to canning and wondering do I need to take off rings after jar’s cools down (sealed jar’s)Thank you soo much 🥰🥰
@@enisasefer1074 yes, never store with rings on. It can create a false seal. Remove after they’ve been out of the canner for 24 hours.
My partner loves, loves beets. He now likes the beet greens as much or even more!
Rachel, The National Center for Home Food Preservation has canning info on canning spinach and other greens and also canning meats. Your canning time of 75 mins /pint for your altitude seems in line with their guidelines for processing times with the hamhock (meat) added. Great job. I am so glad that I found your channel. Blessings.
There is a greens approved canning recipe? nchfp.uga.edu/publications/usda/GUIDE04_HomeCan_rev0715.pdf Look at page 4-19? The "soup" one is 4-18. I mean... it is a soup sort of lol
Had my best broccoli harvest ever this year. I love collards and mustard and turnip greens, so I thought, hmmm can I eat broccoli leaves? Yep, I took all the leaves from the broccoli after I harvested, cooked it up and hubby didn't know the difference until AFTER dinner. Needless to say, I cooked the rest and froze them for later. Delicious. You are very inspirational and real. Thanks
Awesome, I'm so glad you enjoyed them
heres the deal (LOVE YOUR CHANNEL) What you are really doing is canning hammocks with a garnish of greens in stock. seems to me as long as ya follow times for altitude and the meat for pressure canning who cares what veggie you stick in there with it? Folks can potatoes carrots onions and even sweet potatoes. I think this is amazing!!!
Wow! I am perplexed by this! Up north here in Canada, in all of my canning life, I have never seen a recipe like this with greens. It looks delicious!! Yummy!! Thank you for sharing this video 💛
As a southern raised gal, I just wanted to say THANK YOU! These look phenomenal!!!!
As another southern gal, your most welcome 😊
The absolute BEST RECIPE I've seen for canning greens. I was definitely going to can some whether recommend or not. It's a personal choice that most seasoned canners would come up with and take. Thanks so much. Again, what a shame to NOT have these babies on the shelf just waiting for hot water cornbread and a thick slice of tomatoe!
I surely wish I lived close to you where I could come over and barter with you for one of those pints of greens! My God, people don't realize the hard work it takes to get those from planting, to harvest, to cleaning, chopping, and preserving. Oh my though, when you sit down to enjoy this in fall and winter weather makes you wanna do a praise and worship dance. I get so excited from looking at all of my hard work...especially since I KNOW what ingredients it actually contains. It fills my heart and tummy with great joy. You go girl and keep em coming!!! I am a southern country bell. I wished I had a way to show you my finished ptoducts. Blessings to you and yours and thanks for your candor and willingness to help others 🙏 ❤.
Have you ever canned squash, zucchini or carrots leaves?? I've been searching to no avail for a canning recipe for them. They're just as good for you as turnips, collards...etc and cook pretty much the same so I am thinking about trying it. I just hate to waste anything. Thank you for all the great content
Rachel I don’t care for greens. I however made these and just opened my first jar tonight for supper. Wow! Thank you for the recipe! I love these and will continue from now on to can greens and use this recipe!
This Mississippi girl thinks those greens look Wonderful 😋🙏🏻
I just looked at the NCHFP website. It has instructions for canning “spinach and other greens”. It didn’t say anything about excluding the brassica family.
Ive been making a lot of green “chips” dehydrated but it can be a slow process. I might try your recipe for some of my glut of collard greens. I’m trying to avoid freezing since we seem to get a hurricane or ice storm every year and lose power for days at a time.
Thanks for the detailed instructions!
Enjoy, collards are definitely on the approved list
Exactly what I needed - a good recipe for greens. Plus a way to use up the greens that I previously gave to the hogs.
If all I did was follow 'official' tried and true recipes, I wouldn't be watching your channel. Love you guys...bring it on!
Hello! I got my first greens from my garden. I remembered how delicious your canned greens were that you shared with us and I thought I would try canning also. Really happy to have this video for a resource. Blessings to you and Todd❤🙏
Just made these. Delicious. I had just canned poblano and Anaheim peppers, do used these in the recipe. I had beet greens, kale and spinach for my greens. Had bacon grease so used that instead of ham hocks. Used my freshly canned chicken broth. Success. Thank you so much for the recipe.
We love your channel! You have struck gold with us on three important areas. You share what's working for you AND what has failed to meet your expectations; you focus on practical knowledge and skills that help viewers succeed; AND you aren't a never ending commercial for some sponsor I don't care about. THANKS for a great channel.
Oh thank you we appreciate your kind feedback 😊. Just FYI so you don't get too discouraged when you see it, we are affiliate with the GreenStalk vertical planters and Olight flashlights, do from time to time there are just really good sales we want to pass onto our viewers 😉
@@1870s We saw that planter and it looks real handy for an herb planter near the kitchen. We are intending to move from south TX to north ID soon. We've lived in that climate before but will be setting up a new homestead pretty much from scratch. Thanks for all the practical help.
I canned these greens last year. I love them! I just opened a pint jar and ate a big bowl for lunch. 2023's garden will have a ton of greens because I plan to make many many more jars.
I can smell it Rachel, my stomach is growling just looking at this yummy
It's absolutely delicious
I'm a southern girl (Alabama) born and raised, but I hate collards. I'm a turnip green girl. The texture between the 2 is very significant. Turnips are much smoother IMO. But I love all the spices and hamhocks you use.
Thank's for this video! I had no idea I could use the the leaves from the so many different plants to make greens. I can't wait to try this recipe.
It's so good honestly in my opinion way better than collard greens
Ooh, excellent! I’m trying to grow cabbage for the first time this year, so if it doesn’t head up well, all is not lost! I can use this recipe! Thank you very much. ❤️
Wow! Rachel I don’t know how you manage and I LOVE how honest you are about getting discouraged because it’s a ton of work to grow and harvest and process all the food your family needs to get through the winter months but you sure would never find anything as healthy or well cleaned or with as much love added as what are in those jars!! I just loved your smile at the end when you showed the finished product and said about how pretty it looks. You sure are a trooper and very inspirational!! I think we should all be doing exactly what you are and living the way you and Todd live if we did the world would be a much different place! Men wouldn’t have the energy for violence as they would be taking out all their aggression trying to till dry land and doing all the manual labour required! I think we would all be a much more gentle and appreciative people if we all knew what goes in to preparing the food that is spread out for the evening meal. I think it’s so important to know where our food comes from these days and know how well cleaned and scrubbed it is before we preserve it. I’m sure they stopped putting those types of preserves in the canning books because people wouldn’t go through all the steps necessary to clean them appropriately and would end up with some funky growths happening inside them. That’s the only part about canning that scares me the possibility of botulism. Have you ever thought of fermenting your vegetables as a way of preserving them? That’s another way they used to preserve their harvest in the olden days.
Since our home burned down we have struggled hard to even get food so using everything is so important
Yes it is!
So sorry for your loss, I'm sure it has been a huge struggle to recover from that.
Im ao sorry to hear of your house fire!! I hope your family is making a strong recovery!!!
@@albanymtnlife thank you, yes it's been very difficult. We haven't been able to get the help we need.
Oh I’m so sorry to hear of your tragedy of your home burning down and not getting the help that you need. My heart goes out to you, please know there will be better days ahead of that I’m sure. Keep the faith! Just keep moving one foot in front of the other. God bless.🇨🇦🙏🏻🥰
I just canned my brussels sprout leaves. I rewatched your video as a reminder; it was like having a trusted mentor guiding me through the process! 👍🏼 Thanks! 😊
I had a bunch of broccoli plants that never flowered. This was the perfect solution!!! I had never canned brassica greens....after the cooking process and canning process they were so tender and amazing!!! I loved them!! Better than cooked spinach!!!
I am from the South and this sounds wonderful. Have to admit will be omitting the sugar and adding some liquid smoke to it. Personally can't stand sugar in my greens. If you have a chance try to find liquid smoke it is amazing. Thank you so much for this video.
love your MIgardener shirt! Love MIgardener!!!
God Bless You. Cleaning greens is hard work. I can my green tomato chow chow but I freeze my greens.
My nanna did this for years, with our without the government approval. LOL Looks great! Going to try this!
Made this recipe tonight. I did mustard greens and beets greens. They tasted so wonderful love this recipe. Thanks for posting
My goodness those greens look fantastic. I cook greens ALL THE TIME and my ingredients are the same except for the hamhock. I use either smoked neck bones or smoked turkey neck. I never thought you can 'can' greens!! I am fasting and am imaging myself drinking the entire pot of the 'liquor' pot liquor 🤣🤣🤣🤣
As always another fantastic lesson! Love you guys 👍🏽💜
I’m a fan of using broccoli stalks in soups & stews. If that was me I would have cut off any ends that were too fibrous and then preserved the stalks also.
I have been cooking kohlrabi leaves sauteed with butter and fresh garlic powder, it is delicious!
Sounds great!
I have a bunch of kohlrabi leaves and broccoli leaves to work tomorrow!!! Thank you for the recipe and your guidance!!!
@@verngib9041 I hope you will let me know if you like it...? Also add a smidge of water when cooking if you want it more tender.
I am watching this again and just seen the shirt your wearing I have been watching his channel for only about a month now and am learning things from him too.
I love my greens . My husband and I love part of the skin so I don't cut all of the stems off . A lot of the vitamins are in the stim.
I never cut the stem out, I just eat it!
Rachel this looks so good.
This is awesome, I love the greens and hate wasting them. I am thrilled to have another way to preserve them. Thank you ❤️
I get so frustrated when I'm at the store and see all of the loose cabbage leaves being discarded and say to myself "they don't realize they're throwing away precious food. I even bought some. Bagged them up and they charged the same as the head per pound.
I was just planning to can the spinach before it went to waste but today I also harvest my broccoli and kale.
Just canned a load of collard greens using your recipe (except I used bacon instead of ham... what I had on hand). It turned out so darned good! Will definitely do it again! Thank you.
Oh Rachel that looks so good!! A big bowl of greens and cornbread sound so good!!
So yummy
Thank you, thank you, thank you! I hated just throwing those beautiful leaves in compost. I love how you find a way to have no waste. I think that you would be a great kitchen partner. :)
Those look so scrumptious. Personally I wouldn’t choose to can them, but the recipe sounds so good I’d definitely make a huge batch and eat away or freeze!! Yum thank you.
They're all beautiful. A hole means organic.
Truth
OMG this looks really good, I don't have ham hocks but I'll use bacon I guess & add some ham to the pot. Hopefully that'll do.
Years ago, i recieved a gift some a couple quarts of home canning. I have been canning since i left home when i was 18. Anyways one of the jars was chopped (the head) cabbage. Oh man it was so good. So the next summer i decided to can my cabbage but ran into the same thing. IN all the books it said...Not recommended. But i did it anyways and i didnt die and I still love it.
awesome!
I would love to know how to can cabbage!
th-cam.com/video/HenT2EzFxwE/w-d-xo.html
@@1870s Thanks. I saw that one. My Mom loves cooked cabbage. I've wondered if there's a way to can it so it's easy for her to just open a heat without all the slicing and cooking. I might try it plain and see how it goes.
YES to all of this! I've never canned greens before, but I want to. After watching this there is no doubt that I WILL. Thank you for sharing.
You are so welcome!
You tickle me Rachel, hehe! They look amazing, I love any kind of greens. I will so be trying your recipe. Looks like you're getting the hang of that pressure cooker, I remember the first time you used it. Good for you! Thanks so much!
Yes I am finally brave enough to use it when I am by myself.
Hi i love watching your videos do more videos sending love from the Philippines 🇵🇭
We do a video everyday, I don't think we can possibly do anymore
I have canned my greens for years. Always turn out great and last for years. Enjoy yours and have a blessed day.
Thanks, you too!
Finally did this today! I can’t wait to taste it!!
I have always canned my greens.Mom did Grandma did, probably her Mom did. Those are better than any you can buy in grocery store.
Thank you for this tutorial--ahem, simple sharing of your chosen technique. 😊 I have wanted to can greens, figured I could figure it out, but baffled at the minimal example and information about it "out there." Thank you for sharing your research. I take full responsibility for my own due diligence. Cooking up my first round of broccoli that never formed heads due to extreme heat, with dozens of gigantic leaves today! It's making a lot of southern style greens!
Fantastic Julie, let me know how you like them
I just bought my first pressure canner. It is probably the only one left in the state (Oregon) and Amazon! Presto 16 Qt are on national back order. I got the last one of the 23 Qt at my local True Value. It is bigger than I need, but too big is better than too small, I guess.. LOL.. I can't wait to start pressure canning everything! I am finally caught up on all your videos after watching for 3 weeks.. :)
Woohoo, whatcha gonna can first??
Probably some meat from the deep freeze, but those southern style greens are looking good too!
I can almost smell the deliciousness!
Hooray for more homemade convenience food in your pantry! Great video! I just canned up some blueberry butter today - 7 half pints for storage and a jar for use this week!
Sounds great!
Can’t wait to try this I have lots of leaves I can use right now
Those jars are beautiful! I am going to try this recipe for sure!
Awesome 👍 enjoy
so I'm watching this 4 years later - how did it turn out over time? Taste? Longevity? Would you still recommend this or do something else? this is my first video I've seen of yours. thank you.
I'm still eating them off the shelf today from today, and they're still amazing.
@@1870s awesome! great to know. and thanks for the reply back. take care
I have been looking for a recipe for collards to can and have found one! I can't wait to try this recipe and I want to thank you! 😍
So happy to share with you, both the hot sauce and vinegar are to taste so adjust to your liking
Due to our Tennessee spring I have beautiful broccoli and cabbage leaves but my broccoli did what yours did and bolted. After all the babying to those plants I want a return 😂
Hopefully you harvested your broccoli leaves
That 1870's Homestead yes I did!! Got a ton of leaves and a handful of flowerets
Thank you for this video! and wow ! When you switched to the next day with your hair back you looked about 15 years younger! And you look great anyway:))))
LOVE your intro warning. ❤
Those look sooo good.
Ha yes, my attempts at keeping trolls away. They are amazing ❣️
I'm definitely gonna try this!!!
I chop my stems up into small pieces and cook them in stews and soups in the slow cooker
good to know
Never thought of that. I usually feed to my worms
I chop, dehydrate, pulverize, and add the powder to soups and stews for extra flavor. I like to use up every bit of the plant.
I didn't know that those leaves were edible! Thank you.
Years ago i went to a restaurant with my sister and brother in law, in Texas. Since i had never tried collard greens, i ordered it with catfish.. i got so sick, must have been food poisoning, as i had to evacuate that meal moments later. Im leary about trying it again, but your recipe sounds good, i will make a couple of pints, and see how it goes.
Looks great and I am sure is amazing flavour too. Thanks for sharing 👍😎
So yummy, I had the leftovers for lunch
What is the DE” you were washing off? Maybe I misheard what you said. This looks intriguing. Thanks!
I might try this some time...but this year the earwigs are so bad, I don't think I would get very many 'good' leaves! Good to know that you can eat them though! Thanks for sharing... 😍
Oh gosh no bug gives me the eebeegeebies like earwigs. Hate those things
Based upon your amazing recipe. I just canned up 15 pints if broccoli and kohlrabi greens. I kinda played the seasonings by ear. We had like 11 bowls (8cups)!!! So i wasn’t mathing very well today!! Welp off to find a pickle recipe!!!!
I hope you enjoyed the flavor you came up with
They tasted amazing!! I will cook them again!!!
Thank you so much for this video, I am new to canning and wanted to Know that my favorite foods could be canned. Also, I thought that I was the only person in the world who added hot sauce and vinegar to their greens. 💞
Rachel have you ever canned Swiss chard? My garden is over run with it.
Your videos are awesome!
Thank you glad you are enjoying them
Ohhhhh yum. I'm drooling so hard. Would this recipe freeze OK?
I'm not sure, probably though
Perfect recipe
I have 2 canning books, the Ball Blue Book, 1966, and a Presto Cooker Canner, 1971, and both have recipes for pressure canning greens very similar to your method.
Awesome 👍
Did the recipes have smoked meat? I've been looking for older canning books but they're hard to find. I'm curious as to why the usda says to not can smoked meat with greens. Trying to figure out their angle. Is it truly for safety reasons or some other nefarious gubment reason??
Hi! I just came into a large amount of Alabama blue collards. I am using hammocks and bacon grease. I am also chopping up the fat and meat from the hammocks, because I love the flavor of the fat. I plan on canning some and freezing some. I think I will use less fat for canning so I don't chance a failed lid. Your thoughts please. And again, I know that I am doing this at my own risk. I love your recipes!!!!
Getting ready to go cut a Whole lot of both& cauliflower..xo
Yum!!! Gonna give this a try.
Awesome! Be sure to come back and let us know how you liked it
Thank you for sharing this recipe, I could almost smell the perfume coming from that pot! Just a quickie question... Do you raise Chard? I love spinach but chard is so much easier to raise and has many health benefits besides being tasty, stems and all. I am definitely going to start collecting other leaves from my garden and try your recipe.
I don't grow chard, I think I'm one of the 5 people on earth that doesn't like it 😆
@@1870s That's okay, I think I am one of the 5 who don't like fermented stuff....:)
I was wondering about chard too... I was wondering if I could can them this way. They seem a bit more tender. But similar to spinach.
I have the book The Homestead Canning Cookbook, greens in is there!!!
Oh good
That 1870's Homestead I sent you a message on Facebook with pictures of the book
Interesting, I was looking up a video for canning greens and your recipe is similar/same as a recipe in Complete Guide Pressure Canning book. Also to mention in the Bernardin home preserving book (Canadian) to the Ball book (USA) as how to Pressure can not as a recipe with onions etc., that I found in Complete Guide Pressure Canning book.
I also canned mine in pint jars at 10lbs pressure for 75min. I had siphoning, but all sealed. Now I'm thinking i may have packed the jars too much. Do you think they're okay still? I did use hamhocks and some pork neckbone meat. Why does the usda say not to can with smoked meats?
Rachel have you ever tried canning collards in quarts? I think pints are too small for my family.
I haven't
I did not know this!!! Thank you
Great video
Thank you
I'm trying to figure out how to get a pressure canner currently. I pray I can find it cheaply. If I can I will make this it looks and sounds so good ❤️
Check all the garage sales
@@1870s that's my plan. I'm waiting for payday lol.
How do you can brussel sprout. I would love to know.
My first time canning collards. I had jars filled with collards and liquid but when I got thru the jars have only a little liquid now but are sealed. Is this ok or what might I have done wrong.
I can’t wait to grow some brassicas so I can make this. I’ve never had collard greens before but really want to.
I bet you would love them
Looks good.
It was! I ate the leftovers for lunch and licked my lips for about an hour afterwards savoring the flavor
What do you think about using sweet potato leaves in this mix?
sense is no longer common. good job. i also add my pepper plant leaves... lots of extra nutrition.
Hey! New to canning and i have a collard recipe I LOVE. It calls for bacon grease. Is there a reason for not doing that here ? Is it unsafe ?
Love love love your show!!!! It looks like you are using the All American Canner? Do you like it? And what size do you have?
I do like it, it was tricky to break in, takes a couple times to get the seal broken I really had to use Todd's muscle. But now I'm proud to say I can use it all by myself 😉. I have the one that you can double stack quart jars in.
That 1870's Homestead Thats the AA930. I want one so bad! It makes it so convenient for quart jars!
Oils you use Swiss chard?