Canning mustard greens safely involves a specific process to ensure they are preserved properly. Here's how to do it, based on safe canning guidelines:
Preparing Mustard Greens for Canning
Before canning, it's crucial to properly prepare your mustard greens.
Step-by-Step Guide:
- Wash Thoroughly: Rinse the mustard greens under cold running water to remove dirt and debris.
- Prepare for Blanching: You can use a cheesecloth bag or a blancher basket to hold the greens.
- Blanch the Greens: Place 1 pound of greens at a time into your cheesecloth bag or blancher basket. Steam the greens for 3 to 5 minutes, or until they are well wilted. This step is vital for food safety.
- Note: Blanching helps to reduce the volume of the greens and inactivates enzymes that can cause spoilage.
Canning Mustard Greens
After blanching, the following steps are necessary to preserve the mustard greens.
Step-by-Step Canning Process:
- Prepare Jars: Sterilize your canning jars and keep them warm until ready to use. This can be done by boiling them in water for 10 minutes.
- Add Salt (Optional): If you prefer, add ½ teaspoon of salt to each quart jar.
- Pack the Jars: Fill the jars loosely with the blanched mustard greens, leaving 1-inch of headspace at the top.
- Important: Avoid packing the greens too tightly as this can affect proper heat penetration during processing.
- Add Boiling Water: Add fresh boiling water to each jar, still maintaining a 1-inch headspace. Make sure that the greens are completely covered with the boiling water.
- Note: Adding boiling water is critical for proper heat processing.
- Remove Air Bubbles: Using a non-metallic utensil, remove any trapped air bubbles in the jar.
- Adjust Lids: Clean the jar rims, and place the sterilized lids and rings onto the jars. Tighten the rings, but do not overtighten them.
- Process in a Pressure Canner: Process the jars in a pressure canner. The processing time depends on the size of the jar and your altitude. Always refer to your pressure canner’s manufacturer instructions for specific processing times and pressures. The recommended processing time is important to ensure the destruction of botulism spores.
- Note: Mustard greens are a low-acid food and must be processed in a pressure canner to avoid botulism.
- Cool and Check Seals: Once processing is complete, allow the jars to cool at room temperature for 12 to 24 hours, or until they are completely cooled. Check the seals by pressing down in the middle of the lid. The lid should not flex or make a popping sound.
Additional Tips:
- Use fresh mustard greens for the best results.
- Always follow safe canning guidelines to prevent food-borne illnesses.
- Label each jar with the date and contents.
- Store your canned mustard greens in a cool, dark, and dry place.
- It is best to consult the National Center for Home Food Preservation website or your local Extension office for specific canning recommendations based on your altitude.
By following these steps, you can safely can mustard greens at home.
