Canning Collard Greens

I grow collard greens, but as much as I like them they can be time consuming to make, so I usually blanch and freeze them flat in gallon bags. I also freeze smoked turkey tails (precooked, picked and boned and defatted) in their cooking broth in plastic containers. Problem is, they can take up considerable space in the freezer.

So, a while back, I decided to try canning the two together, but had an inexplicable problem – liquid loss during canning. Although I had no failed seals as a result, it was messy to clean up and I wondered what had gone wrong.

My first batch was in pints and they were edible, but not suitable for public viewing because I had lost about an inch of liquid (and I had started with an inch headspace).

I checked online and learned that others had similar experiences. One woman thought she should have precooked or blanched the greens but I tried that and it makes no difference.

My second and final batch (so far) was quarts, and this time I tried 1-1/2 inches headspace – same disappointing result.

I reread all instructions, but the only clue I could find was the sentence: “Fill jars looselywith greens and add fresh boiling water.” Dang. I guess they only expect you to process raw greens.

Conclusion? I have found NO ONE who can claim to have successfully canned them with meat, so if you have, or have a link to someone who has, drop a comment – please!

 

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