Canning "Greens"

Equipment needed



  1. Wash the greens well.
  2. Discard any brown, large, or tough stems.
  3. Wilt greens in just enough water to steam them and not let them scorch.
  4. Cut if necessary.
  5. Pack into hot jars leaving 1'' of headroom.
  6. Add 1/2 tsp salt to each quart if desired.
  7. Remove any bubbles.
  8. Process pints 70 minutes and quarts for 90 minutes at 10 pounds pressure (unless you live at an altitude above 1,000 feet; consult your canning manual for directions for adjusting your pressure to suit your altitude if necessary).


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