Making and Canning Collard Greens
Collard Greens are easy to can at home using this recipe and procedure.
Always select the freshest and youngest greens for canning. Make
certain these are washed very well before canning.
Collard Greens

weights are always approximated..
 Pint

2 lbs.
 Quart

4 lbs.
Boiling Water
 as needed
 as needed
Canning Salt
 1/4 teaspoon
 1/2 teaspoon
Pressure Canner Processing
 70 minutes
 90 minutes
  1. Calculate total ingredients desired using our conversion chart.
  2. Only use perfect greens for canning.
  3. Cut-out any hard stems.
  4. Wash the greens in small batches ensuring all grit and sand are removed.
  5. Blanch in small batches for 4 minutes, using blanching basket. Blanch in water and
    reserve cooking liquid for canning.
  6. Pour salt into jars.
  7. Canning using hot pack method with 1” of headspace, and then adding boiling water,
    maintaining 1" headspace.
  8. Processing with a Pressure Canner 70 minutes for pints, or 90 minutes for quarts, at
    11 pounds, or 10 pounds for a weighted gauge.
  9. For elevations above 1,000 foot level see Altitude Time Adjustments.
  10. After processing, remove from boiling water and place the jars on a towel, separated
    by 1” to cool naturally.
  11. Labeling and Storing
Follow jar and cap manufacturer's recommendations and instructions and visit their websites
for updates on a regular basis.
Return to Main Table of Contents for other recipes and canning information
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
CanningUSA.COM
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