At Canning Steps, we know that preserving garden-fresh produce is more than just a hobby—it’s a way to enjoy the taste of summer all year long. If you’re growing leafy greens, chances are collards are on your list. This Southern staple is not only packed with nutrients but also perfect for pressure canning. Today, we’ll guide you through the ultimate canning collard greens recipe, from harvest to sealed jars.

Why Can Collard Greens?

Collard greens are a rich source of vitamins A, C, and K, calcium, and fiber. But their short shelf life can make it difficult to enjoy them year-round unless they’re preserved. Freezing is an option, but canning offers the advantage of shelf-stable storage, saving you precious freezer space and making meal prep a breeze.

Pressure canning is the only safe method for canning collard greens recipe due to their low acidity. Water bath canning simply won’t cut it here. When done correctly, you can enjoy homegrown or farm-fresh greens even in the heart of winter.

What You’ll Need

Before diving into the canning process, make sure you’ve got the right tools and ingredients.

Equipment:

  • Pressure canner (NOT a pressure cooker)

  • Canning jars (quart or pint)

  • Canning lids and bands

  • Jar lifter

  • Large pot

  • Tongs

  • Cutting board and knife

  • Slotted spoon

  • Large bowl

Ingredients:

  • Fresh collard greens (about 28 pounds for 7 quarts)

  • Water

  • Salt (optional, ½ tsp per pint or 1 tsp per quart)

Step-by-Step Canning Collard Greens Recipe

Step 1: Prepare the Greens

Start with freshly picked collard greens. The younger the leaves, the better the texture and flavor. Avoid wilted or insect-damaged leaves.

  1. Wash the greens thoroughly in cold water, at least three times, to remove dirt, sand, and bugs.

  2. Trim stems and cut leaves into manageable pieces, usually about 2-inch strips.

Step 2: Blanch the Greens

Blanching helps soften the greens and reduces their volume, making them easier to pack into jars.

  1. Bring a large pot of water to a boil.

  2. Add a batch of greens and boil for 3 to 5 minutes until they are wilted.

  3. Remove with a slotted spoon and transfer to a large bowl. Repeat until all greens are blanched.

Step 3: Prepare Jars and Canner

While blanching your greens, get your canner and jars ready.

  1. Wash jars, lids, and bands with hot soapy water and rinse well.

  2. Keep jars hot until ready to fill (either in a dishwasher or in hot water).

  3. Fill the pressure canner with a few inches of water and start heating it on the stove.

Step 4: Pack the Jars

This is where things get exciting!

  1. Loosely pack the blanched greens into the hot jars.

  2. Add boiling water to cover the greens, leaving 1-inch headspace.

  3. Optional: Add ½ tsp salt per pint or 1 tsp per quart.

  4. Remove air bubbles with a bubble remover or non-metallic spatula.

  5. Wipe rims with a clean, damp cloth.

  6. Place lids on the jars and screw bands on until fingertip-tight.

Step 5: Pressure Can the Jars

  1. Place the filled jars into your preheated pressure canner.

  2. Lock the lid and bring the water to a boil. Vent steam for 10 minutes before closing the vent.

  3. Process:

    • Pints: 70 minutes

    • Quarts: 90 minutes

  4. Use the proper pressure based on your altitude and canner type:

    • Dial-gauge: 11 pounds of pressure at sea level

    • Weighted-gauge: 10 pounds at sea level, 15 pounds above 1,000 feet

Always refer to your pressure canner’s manual for specific guidance.

Step 6: Cool and Store

  1. Once processing is complete, turn off the heat and let the canner return to zero pressure naturally.

  2. Remove the lid carefully, facing away from you to avoid steam burns.

  3. Let jars sit for 10 minutes in the canner, then remove with a jar lifter and place on a towel.

  4. Let them cool for 12–24 hours undisturbed.

Once cool, check seals by pressing the center of each lid. If it doesn’t pop, you’re good to go!

How to Use Canned Collard Greens

Once you’ve mastered this canning collard greens recipe, you’ll love having a stockpile for quick meals. Just open a jar, heat, and season as needed. Use them as a side dish, toss into soups, stir-fries, or casseroles, or sauté with onions and garlic for a Southern-style treat.

Tips for Success

  • Use fresh greens: The sooner you can them after harvest, the better the flavor.

  • Don’t overpack the jars: Greens will expand slightly during processing.

  • No shortcuts: Collard greens must be pressure canned. Do not attempt water bath canning.

  • Label your jars: Include the date so you can rotate your stock and use older jars first.

Frequently Asked Questions

Can I add bacon or ham?

While tempting, it’s not recommended to add meats to this canning collard greens recipe unless you follow a tested recipe specifically designed for meat-in-vegetable canning. Improper pressure or time could lead to unsafe food.

How long will canned collard greens last?

Properly sealed jars can last up to 12–18 months in a cool, dark pantry. Always check for signs of spoilage before use.

Can I can kale or mustard greens the same way?

Yes! Kale, mustard greens, spinach, and turnip greens can all be canned using the same method and timing. Just follow this canning collard greens recipe and substitute your leafy green of choice.

Final Thoughts

Preserving your harvest through pressure canning isn’t just practical—it’s deeply satisfying. With this canning collard greens recipe, you can enjoy the earthy, robust flavor of this leafy green year-round, knowing exactly what’s in your food.

Whether you’re an experienced canner or just getting started, Canning Steps is here to help you make every jar count. Try this recipe today, and fill your pantry with nutritious, homemade goodness that’s ready whenever you are.

Categorized in:

Blog

Tagged in: