Canning Collards with Mr. Brad

I'm so glad you joined me. In this video I am canning collards with Mr. Brad. Canning is a great way to preserve the food we grow. It's an easy skill to learn and once you get the 'canning bug', there's no going back~ In this video I'll show you our entire process, from cutting them fresh from the garden to processing them through the canner.

To can collards you will need:
Canning supplies:
Pressure Canner
jars, jar rings, and lids; either pints or quarts
jar lifter
lid lifter

You will also need:
A stock pot big enough to blanch your collards.
salt-you'll want to use one teaspoon per quart or 1/2 teaspoon per pint jar. Of course, you can add other seasonings if you wish.
A sharp knife to cut your collards and a cutting board
And of course, your collards.

This is what you do:
Wash your collards well. We rinse ours two to three times. Brad chopped them first because he blanched them outside, but usually, I rinse the leaves before I chop them, then rinse them two or three times after I chop them up. You'll want to chop them fairly well. Once chopped, cover with water and bring to a boil. Once they boil, simmer for five minutes.
Fill your warm jars with your collards. Be sure to leave ONE-INCH headspace. Add the juice from the collards-enough to cover them. Don't forget your headspace. Using a non metallic spatula, remove the air bubbles. You do this by running the spatula down the side of the jar. Make sure you go all the way around the jar. You may have to do this more than once.
In a medium-size pot you'll want to boil some water for your lids and rings. Be sure to keep them hot. Use your lid lifter to get them up. Place your hot lids on your now filled jars and secure with a ring. Do not over tighten the rings. Hand tight only. Otherwise, the lid will buckle and you will lose your seal.

Fill your canner with the amount of water recommended by the manufacturer and heat the water. Once your jars are filled, place them in the canner. Be sure to use a rack. You do not want the jars touching the bottom of the canner. It's always a good idea to look through the canner's vent hole to make sure it's clear. You should be able to see through it. Place the lid on the canner and tighten. Once steam comes out of the vent hole, vent for ten minutes. After ten minutes, place your weight on your canner. Once your weight jiggles, you will start your processing time. pints will process for 70 minutes; quarts for 90.

Once the processing time is up, shut the heat off and remove the canner from the heat. Let the canner depressurize on its own. DO NOT force the pressure out! Once the canner is depressurized, remove the jars. Set them on a towel and let them cool for 12 hours. After 12 hours, remove the rings, wipe the jars and store.

To eat, simply pour them into a pot and bring to a boil. Boil for 10 minutes and they are ready to eat! Enjoy the fruits of your labor!

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