Canning Greens

‘Tis the season for greens, collards, kale, turnips.

This is a whole lot of work for a little yield…BUT it’s hard to beat home grown greens in the off season!  And these turned out SOOOOO good that I decided I needed to go back and pick more!   They seem to wilt down to nothing so don’t be surprised when it takes 4 grocery bags to yield 12 pints.

Here’s how we worked these up for canning:

Cook the greens down.  We put ours in a stock pot, filled 1/4 full with chicken broth and water, 1/2 broth, 1/2 water.  Let them simmer down until all the liquid was gone and the greens were tender.

Put jars in the oven for 200 degrees to get them hot while the greens are cooking.  And put on a pot of water to boil for topping off the jars.

Once the greens are ready to can, put 1 chunk of meat per jar as pictured.  We used ham chunks, you can use “fatback”, whichever meat you prefer for seasoning.


Put the greens in the hot jars, topping with 1/2 tsp of canning salt per pint.


Fill with water, leaving 1/2 inch head space.


Use a knife to get out any air bubbles.


Wipe the rims with a sterile cloth, place hot lids and rings, seal and pressure can on 10 lbs of pressure:

Pints:  1 hour 10 minutes

Quarts:  1 hour 30 minutes


We opened our first jar for New Years, that’s what prompted me to go pick more!  They’re  THAT GOOD!

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