Pressure Canning Greens With Linda's Pantry
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- Опубліковано 10 вер 2024
- Here is a video on how I pressure canned fresh greens.
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Personally I would have pre washed it all then used the green water you blanched the leaves in to fill the jars so you lose less chlorophyll, vitamins, and minerals.
Exactly.
Do the very same with both nettles and viola leaves. Both foraged wild in the spring and FREE. I love the nettles and add then in everything. The viola leaves end up being very similar to spinach. I plan next year to try garlic mustard, another wild foraged spring green. I used to just eat what we could consume in the spring, but can tell you that in the cold canadian winter in Jan and Feb these canned greens are much appreciated. I find that adding just a half teaspoon of white vinegar to the jar helps keep the greens green without changing the taste. Thanks for the video tutorial.
Love spinach. I live alone, so I can half pints. Boyfriend puts one down in a gulp cold. Love to put my spinach in lasagna.😄🌱🌱🌱
Hubby & I luv spinach & kale, & Swiss chard. So young this. Thank you!
I'm so glad you did this video. I have been wanting to put some veggies on the shelf other than beans. Thank you!!
Last Fall I tried carrots. One recipe was a taqueria style pickled carrot. We really like them. Nice part is that it uses water bath canner, and not the pressure canner.
Jar of vitamins and minerals! Great idea! 🍃🍃🍃
I was told to put some baking soda in the blanching water to help keep the greens “green”. I do that with Basil for pesto and it really works.
I wouldn't mind spinach as a gift 😁
Oh my God thanks Linda , now I know what I'm doing with all my Swiss chard. I have a whole garden bed full of it. I put it in my dog's homemade dog food it is so good for them. Now I'm going to Can it and they can have it in their food all winter long.
Great!!! I was just looking in my Ball book also. I need to can my greens too.
Why didn't I think of that? I love spinach. Thank you.
Thanks, Linda💕🌻
This is awesome thank you
I dehydrated mine and inadvertently ended up with spinach powder 🤣. If you don't do it already, your blanching water is great to use in your garden plants
Great way to store your greens!
Looks so good. Adding this to my must do canning list.
I mark my Tattler gaskets after I've opened the jar and washed everything and am putting it back in storage. That way I never have the marked but not used issue.
Great tutorial Linda! Thank you so much
Good video. You always make it look so easy.❤🙏❤🙏
thank you for sharing
Wonderful drained, cold with apple cider vinegar or balsamic vinegar
Yum!
I love canned spinach! Ty!
Nice Job Linda
Thank you
Why would you not want to use the water it was blanched in? Wouldn’t it keep some of the nutrients? Just curious☺️
I was wondering the same thing
Greens are super nutritious, even after blanching.
The blanched water would become bitter in the canning process and even worse after a few months on the shelf
Sometimes it can be bitter and sandy. I do not have first-hand knowledge of that. My granny said so.
I love how excited you get, I'm the same way ☺️
Enjoyed the video. Will be trying to do this!
I mark the tattlers also, but I mark them after I open a jar and wash them 😉
Going to try this! Thanks
thank you for this video linda
Awesome quiche recipes please
got Chard and Spinach growing this year so hopefully I will have enough to can.Thanks for sharing Linda.
I also mark my tattler gaskets but I mark them after I take the lid off the processed jars. Then there’s no worry of confusion marking too many gaskets if I don’t end up using all the gaskets I took out.
My thought too!
Thank you so much for doing this video, I'm growing a ton of leafy greens and I didn't really know if It would be ok to cann them so I thought my only option was to eat fresh, or freeze so of course I started giving them away. I don't mind sharing but I'm IRON Deficient and would like to be able to store some greens.
I hope to find these bags at Costco. This is a winner! Thank you.
I DID IT!! We, too, had these spinach bags. Guess what I'll be canning tomorrow? Thanks Linda. Also got a 10 pound bag of yellow onions to caramelize and put on those pantry shelves.
Beautiful greens
you can also throw in the outer leaves of broccoli, cabbages, brussel sprouts too
Looks great! Thank you for sharing! Much love to you and yours from Canada!
I need to do some greens!!
Can you do a video showing us your pantry of cans?
Wondering why you need to blanch first
I was wondering the same thing 🤔
keeps the color from fading out
Linda (or anyone who knows about this!): I was gifted 9 of the commercial cans of spinach. My daughter and I LOVE spinach but not enough to eat that much spinach at one time. I don't want to freeze it because it would take up precious space. So, my question is, is it ok/safe to re-can it in jars (pints or quarts)?
I think the risk would be recooking the greens might turn them to mush. I think safe, but might be more of a soup after 70 min in the pressure cooker. You could try it and see. I think i would open a can and use it in a meal and use the remaining to make another meal to freeze. Its great in a lasagna for example, or a sagg curry.
I get major siphoning with quarts and my husband wants me to can it in quarts. I’m starting to think I need to pick the Swiss chard when it’s younger. The presto manual says to blanch for 3-5 minutes a lb at a time. I have been canning Swiss chard four years now… it’s so much work for two canner loads in the same day.
You do not only have to sit down and eat it all, you can chop it up and put some in beans, (Navy), and include in soups and other dishes. I can half pints for that very purpose.
Oh, also, there aren’t any good videos that show what the all American weighed gage looks like at pressure. Would you please please please consider showing what a good and a bad dance for the weighted gage looks like🙏🙏🙏🙏🙏💕
Maybe look it up…all American canner gauge, weight…two different things. Research for yourself for answers.
Thank you so much!!...Linda🥰
I'm so glad I found this - I am going to attempt Utica greens leaving out some ingredients ( cheese , breadcrumbs, butter) until it is baked under the broiler. Has anyone canned Utica Greens? if so, how did it turn out? thank you
Have you done corn in a pressure canner? I just did 16 pint jars and only 6 sealed. Soo disappointed. I was so careful to do everything right. I added 1/3 teaspoon of sea salt to each jar and I add a little vinegar to the canning water. Could the salt or vinegar cause them not to seal.
Do you think it would be the same process with dandelion greens?
I'm going to try this one, looks good.
Thanks
Nice. One question though. Shouldn't you take the screw rims off once sealed? Not tighten
Awesome canning session! Linda, where did you get your black plastic square shaped slotted scoop you used in this video?
Linda, You're wonderful! but, you cannot can collards the same way you can spinach...it's a sin against the soul. Collards need the full compliment of spices and ham hocks, then canned. Love ya.
Hi Linda I saw your video with the spinach what kind of greens are you putting in there.
Is it safe to can mustard is it in a ball book
Please do the your casserole recipe. Thank you
That looks so good I am going to try that, thank you for sharing! Question for you why is my presser canner whistling like a tea pot half way through the process. I have cleaned and oiled the band. It’s a very old one?
Hi Linda, when I took my jars out, I noticed that my water in the canner had a greenish tint to it, does that mean my canned greens are no good?
No that just means that you had a little bit of siphoning which happens as long as you’ve got a good seal and all your jars you’re fine
My liquid separated on the bottom...what does that mean? Are they still good?
Awesome!!!!!
The bread was beautiful. I bought one of those metal bread pans from Amazon no instructions. The recipe that you made if I used the bread pan I bought and another smaller one like what you used would that recipe be ok for the two ? Instead of three pans the one I got from Amazon has a top also ? It’s longer also than the ones you used.
Hi I was hoping you could answer my questions. I’ve never made bread before .
Can you skip the blanching since it's pressure canned and will cook anyway?
What happens if it's not properly debubbled?
I don't hear you saying 10 minutes, or does the steam simply stop?
Have you ever seasoned with ham broth, red pepper flakes, onions etc...??????
My husband LOVES the Old Glory brand I buy but not crazy about all the sodium in those 😳
Hi what city you in I like your canning skills