Canning Greens | Southern Style Greens with Hamhocks
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- Опубліковано 29 вер 2024
- THIS IS NOT AN APPROVED CANNING RECIPE, please do your own research.
You can use this recipe to cook up your collard, broccoli, cabbage, and brussel sprout greens just and serve without canning perfectly safely.
I choose to harvest all my edible greens from my garden so that I may put up the maximum amount of produce from our garden to reduce my demand on the commercial food system. This is my effort at Food Freedom.
Recipe below is for a single batch of greens (yield just over 1 pint):
Southern Style Greens
Ingredients: (double as many times as desired for canning)
8-10 cups shredded greens
portion of hamhock, bacon or ham
1/2 Onion sliced or chopped
1 Quart of Chicken broth/stock
2 teaspoons of salt
3 Tablespoons of Apple Cider Vinegar
2 teaspoons of Brown Sugar
3 teaspoons of Garlic
1 teaspoon of hot sauce
Directions:
Steam Greens in 2 cups of water for 20 mins, Pressure Cook Onions and Hamhock for 30 mins, While greens and hamhock are cooking, mix remaining ingredients together in small bowl. Drain Greens when finished steaming. Remove Hamhock and shred removing skin and bulk of fat. Mix Greens and ham with the onions and broth. Toss in the seasonings, bring to a boil and simmer for 20 minutes if pressure canning, if serving directly then cook another 40 mins to 1 hour until greens are fully cooked down.
I pressure canned my greens in pint jars with one inch headspace topping with broth, at 10 lbs of pressure for my elevation for 75 mins.
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Dear Rachel, I really liked/loved this segment on canning greens and ham hocks. Congratulations for your exercise of common sense. Then, what a lesson for many of us on what we would not think could be harvested in the way of greens from the garden - a great lesson in economy, a very timely one for all with eyes to see and ears to hear. You put in place all the cautions for those of us who are unfamiliar with the history of canning and are , as yet, unwilling to think outside the current dogma. But, you have planted the ideas and some will watch to see if you survive the winter! I think of the Old Order Amish/Old Order Mennonites who can all kinds of things which the current generation of experts would caution against. There are three teachers: experience, common sense, and experts. All need to be treated with respect and one can learn from each. We live in a time when all three are readily at hand for our aid. Thanks for a timely and very valuable programme. Sincerely, Larry Clarence Lewis, Canada.
I agree. I also wanted to comment with my thanks to Rachael for being somewhat of a food renegade. I am so happy to have this knowledge and use it to keep my family safe and healthy and to make the most of all of my hard gardening work! 👌
Perfect recipe
Kitchen shears are your friend when you are doing this.
Yes! Thank you!
That is what I use! I process a lot of kale.
Rachel, The National Center for Home Food Preservation has canning info on canning spinach and other greens and also canning meats. Your canning time of 75 mins /pint for your altitude seems in line with their guidelines for processing times with the hamhock (meat) added. Great job. I am so glad that I found your channel. Blessings.
There is a greens approved canning recipe? nchfp.uga.edu/publications/usda/GUIDE04_HomeCan_rev0715.pdf Look at page 4-19? The "soup" one is 4-18. I mean... it is a soup sort of lol
I LOVE collards. The first time I cooked down broccoli and cauliflower leaves I was blown away. So good! And yes, I can them just like collards...Hate to see folks just throwing away the plants after harvest when they are delicious!
I'm so thankful I got smarter this year
I had the same response!! These are soo good!!! I even added carrot and radish tops. All the brassica greens i had available..went into jars!!!
@@1870s thank you Rachel for this video 😊I am new to canning and wondering do I need to take off rings after jar’s cools down (sealed jar’s)Thank you soo much 🥰🥰
@@enisasefer1074 yes, never store with rings on. It can create a false seal. Remove after they’ve been out of the canner for 24 hours.
My partner loves, loves beets. He now likes the beet greens as much or even more!
One more thing...I've worked in food service for most of my life. I totally understand being required to wear gloves while preparing foods that are consumed raw. What I don't understand is being required to wear gloves while dropping foods into a deep fryer with grease temps that are normally between 360F and 375F. Look at food cooking instructions and see how many foods only need to reach 140F to insure safety. Those gloves cause more severe burns to the hands of the fry cook who used to be able to get directly to the sink to stop the burning process verses having to peal a glove off along with skin and tissue.What used to be a blister is now a severe burn and for what? So the companies who manufacture gloves can make more money from the government requirement. I'm not someone who is against all regulation. I'm just someone who is against regulations that harm people to profit other people.
Had my best broccoli harvest ever this year. I love collards and mustard and turnip greens, so I thought, hmmm can I eat broccoli leaves? Yep, I took all the leaves from the broccoli after I harvested, cooked it up and hubby didn't know the difference until AFTER dinner. Needless to say, I cooked the rest and froze them for later. Delicious. You are very inspirational and real. Thanks
Awesome, I'm so glad you enjoyed them
I just looked at the NCHFP website. It has instructions for canning “spinach and other greens”. It didn’t say anything about excluding the brassica family.
Ive been making a lot of green “chips” dehydrated but it can be a slow process. I might try your recipe for some of my glut of collard greens. I’m trying to avoid freezing since we seem to get a hurricane or ice storm every year and lose power for days at a time.
Thanks for the detailed instructions!
Enjoy, collards are definitely on the approved list
I'm a southern girl (Alabama) born and raised, but I hate collards. I'm a turnip green girl. The texture between the 2 is very significant. Turnips are much smoother IMO. But I love all the spices and hamhocks you use.
I was born in Memphis. And married the lo e of my life 37 yrs. But Idaho doesn't have greens Thank you. Now my life is perfect .The Savior, the man and greens.
heres the deal (LOVE YOUR CHANNEL) What you are really doing is canning hammocks with a garnish of greens in stock. seems to me as long as ya follow times for altitude and the meat for pressure canning who cares what veggie you stick in there with it? Folks can potatoes carrots onions and even sweet potatoes. I think this is amazing!!!
Have you ever canned squash, zucchini or carrots leaves?? I've been searching to no avail for a canning recipe for them. They're just as good for you as turnips, collards...etc and cook pretty much the same so I am thinking about trying it. I just hate to waste anything. Thank you for all the great content
Good video. My family has been doing this for decades. Both eating the leaves of cruciferous vegetables that most think are waste. And, also canning them. However, we did not have pressure canners. They water-bath canned everything including meat. Nobody died or got sick from food poisoning and stayed very healthy. Never needed the doctor aside from regular shots, etc. Loved and miss those days.
The absolute BEST RECIPE I've seen for canning greens. I was definitely going to can some whether recommend or not. It's a personal choice that most seasoned canners would come up with and take. Thanks so much. Again, what a shame to NOT have these babies on the shelf just waiting for hot water cornbread and a thick slice of tomatoe!
I surely wish I lived close to you where I could come over and barter with you for one of those pints of greens! My God, people don't realize the hard work it takes to get those from planting, to harvest, to cleaning, chopping, and preserving. Oh my though, when you sit down to enjoy this in fall and winter weather makes you wanna do a praise and worship dance. I get so excited from looking at all of my hard work...especially since I KNOW what ingredients it actually contains. It fills my heart and tummy with great joy. You go girl and keep em coming!!! I am a southern country bell. I wished I had a way to show you my finished ptoducts. Blessings to you and yours and thanks for your candor and willingness to help others 🙏 ❤.
Lady you cutting one leaf at a time that will take 100yrs you gather up a handful of leaves roll the up together and cut
I said I was a slow chopper :)
Since our home burned down we have struggled hard to even get food so using everything is so important
Yes it is!
So sorry for your loss, I'm sure it has been a huge struggle to recover from that.
Im ao sorry to hear of your house fire!! I hope your family is making a strong recovery!!!
@@albanymountainhomestead thank you, yes it's been very difficult. We haven't been able to get the help we need.
Oh I’m so sorry to hear of your tragedy of your home burning down and not getting the help that you need. My heart goes out to you, please know there will be better days ahead of that I’m sure. Keep the faith! Just keep moving one foot in front of the other. God bless.🇨🇦🙏🏻🥰
If Campbell's can sell canned condensed cream of broccoli soup I don't see any reason why we can't can our own low acid foods as long as we follow the guidelines for meat.
I just made this recipe. Actually in front of the stove waiting for the canner to vent. I would’ve had more jars but when everyone tasted your recipe it was over. They all had to have a bowl. My son kept coming in and grabbing another bowl. That’s a good sign lol.
I chop my stems up into small pieces and cook them in stews and soups in the slow cooker
good to know
Never thought of that. I usually feed to my worms
I chop, dehydrate, pulverize, and add the powder to soups and stews for extra flavor. I like to use up every bit of the plant.
The constant disclaimers were cracking me up. 😁😁😁
That way I could just use timestamps for any negative comments 😂
I don't blame you for constantly repeating disclaimers! So many people out there waiting to sue anyone for anything!
Rachel have you ever tried canning collards in quarts? I think pints are too small for my family.
I haven't
I love my greens . My husband and I love part of the skin so I don't cut all of the stems off . A lot of the vitamins are in the stim.
I never cut the stem out, I just eat it!
I’m a fan of using broccoli stalks in soups & stews. If that was me I would have cut off any ends that were too fibrous and then preserved the stalks also.
They're all beautiful. A hole means organic.
Truth
Ooh, excellent! I’m trying to grow cabbage for the first time this year, so if it doesn’t head up well, all is not lost! I can use this recipe! Thank you very much. ❤️
Exactly what I needed - a good recipe for greens. Plus a way to use up the greens that I previously gave to the hogs.
Rachel I don’t care for greens. I however made these and just opened my first jar tonight for supper. Wow! Thank you for the recipe! I love these and will continue from now on to can greens and use this recipe!
I have the book The Homestead Canning Cookbook, greens in is there!!!
Oh good
That 1870's Homestead I sent you a message on Facebook with pictures of the book
Just made these. Delicious. I had just canned poblano and Anaheim peppers, do used these in the recipe. I had beet greens, kale and spinach for my greens. Had bacon grease so used that instead of ham hocks. Used my freshly canned chicken broth. Success. Thank you so much for the recipe.
Rachel have you ever canned Swiss chard? My garden is over run with it.
I am from the South and this sounds wonderful. Have to admit will be omitting the sugar and adding some liquid smoke to it. Personally can't stand sugar in my greens. If you have a chance try to find liquid smoke it is amazing. Thank you so much for this video.
Thank's for this video! I had no idea I could use the the leaves from the so many different plants to make greens. I can't wait to try this recipe.
It's so good honestly in my opinion way better than collard greens
Hello! I got my first greens from my garden. I remembered how delicious your canned greens were that you shared with us and I thought I would try canning also. Really happy to have this video for a resource. Blessings to you and Todd❤🙏
Due to our Tennessee spring I have beautiful broccoli and cabbage leaves but my broccoli did what yours did and bolted. After all the babying to those plants I want a return 😂
Hopefully you harvested your broccoli leaves
That 1870's Homestead yes I did!! Got a ton of leaves and a handful of flowerets
In need of someone to do a lamb’s quarter ( wild spinach aka goose foot ) water bath method I am somewhat familiar they are low acidity so without adding vinegar water bath 3 hours per quart once a rolling boil has been accomplished. But i am not 100% sure of process. Wild lamb’s quarter is super tasty
I grow collards, but nowhere near the extent of what you are processing...lol. So I cook them up with ham, some vinegar, liquid smoke, and garlic. I just freeze baggies flat and store.
Rachel,You can just throw some of that skin and fat from the ham hocks my way.... LOL. As far as I'm concerned that's the best part! One thing is for sure..... gardening is not an easy job!
Interesting, I was looking up a video for canning greens and your recipe is similar/same as a recipe in Complete Guide Pressure Canning book. Also to mention in the Bernardin home preserving book (Canadian) to the Ball book (USA) as how to Pressure can not as a recipe with onions etc., that I found in Complete Guide Pressure Canning book.
My nanna did this for years, with our without the government approval. LOL Looks great! Going to try this!
What is the DE” you were washing off? Maybe I misheard what you said. This looks intriguing. Thanks!
I have always canned my greens.Mom did Grandma did, probably her Mom did. Those are better than any you can buy in grocery store.
Hmmm... Really... no food cooking should be done in any aluminum even like your pressure canner you have there which looks like aluminum. To see for yourself, put some water in the aluminum pot with some salt and bring to a boil for a bit. Then taste the water and notice the bitter taste.. That's the aluminum leaching into the water. When I was a kid in the 50's, I remember a guy coming to our home to talk to mom about aluminum pots and pans. He did the same with water and salt and heating up. That water tasted nasty and that's when mom bought all stainless steel, which is what I use along with my cast iron or any enamel ware or porcelain, all safe unlike aluminum. Just something to think about. 😉
Also, I do want to say that you folks rock and I really enjoy watching your videos. Very informative, helpful, inspiring and some great ideas. And in lower Michigan with same climate, so can relate. Plus, I used to work in your area off and on over the past many years and I live in lower Michigan as well. Having around a 2 year supply of food is Awesome and Not about hoarding. It's about self sustainability and eating healthy, knowing where your food comes from, having a healthy relationship with your food from ground to table and not having to rely on the ever increasing over processed foods. Keep up the Awesome work and have a wonderful day, everyday. 😉
As a southern raised gal, I just wanted to say THANK YOU! These look phenomenal!!!!
As another southern gal, your most welcome 😊
OMG this looks really good, I don't have ham hocks but I'll use bacon I guess & add some ham to the pot. Hopefully that'll do.
Hey! New to canning and i have a collard recipe I LOVE. It calls for bacon grease. Is there a reason for not doing that here ? Is it unsafe ?
This Mississippi girl thinks those greens look Wonderful 😋🙏🏻
Years ago i went to a restaurant with my sister and brother in law, in Texas. Since i had never tried collard greens, i ordered it with catfish.. i got so sick, must have been food poisoning, as i had to evacuate that meal moments later. Im leary about trying it again, but your recipe sounds good, i will make a couple of pints, and see how it goes.
I was just planning to can the spinach before it went to waste but today I also harvest my broccoli and kale.
Thank you for sharing this recipe, I could almost smell the perfume coming from that pot! Just a quickie question... Do you raise Chard? I love spinach but chard is so much easier to raise and has many health benefits besides being tasty, stems and all. I am definitely going to start collecting other leaves from my garden and try your recipe.
I don't grow chard, I think I'm one of the 5 people on earth that doesn't like it 😆
@@1870s That's okay, I think I am one of the 5 who don't like fermented stuff....:)
I was wondering about chard too... I was wondering if I could can them this way. They seem a bit more tender. But similar to spinach.
sense is no longer common. good job. i also add my pepper plant leaves... lots of extra nutrition.
Wow! Rachel I don’t know how you manage and I LOVE how honest you are about getting discouraged because it’s a ton of work to grow and harvest and process all the food your family needs to get through the winter months but you sure would never find anything as healthy or well cleaned or with as much love added as what are in those jars!! I just loved your smile at the end when you showed the finished product and said about how pretty it looks. You sure are a trooper and very inspirational!! I think we should all be doing exactly what you are and living the way you and Todd live if we did the world would be a much different place! Men wouldn’t have the energy for violence as they would be taking out all their aggression trying to till dry land and doing all the manual labour required! I think we would all be a much more gentle and appreciative people if we all knew what goes in to preparing the food that is spread out for the evening meal. I think it’s so important to know where our food comes from these days and know how well cleaned and scrubbed it is before we preserve it. I’m sure they stopped putting those types of preserves in the canning books because people wouldn’t go through all the steps necessary to clean them appropriately and would end up with some funky growths happening inside them. That’s the only part about canning that scares me the possibility of botulism. Have you ever thought of fermenting your vegetables as a way of preserving them? That’s another way they used to preserve their harvest in the olden days.
I had a bunch of broccoli plants that never flowered. This was the perfect solution!!! I had never canned brassica greens....after the cooking process and canning process they were so tender and amazing!!! I loved them!! Better than cooked spinach!!!
when i do my collars i use granny smith apples and potato with kohlrabi
No body told me not to can greens.I do and like those things. I never put anything but a t.salt in jars.
I have been cooking kohlrabi leaves sauteed with butter and fresh garlic powder, it is delicious!
Sounds great!
I have a bunch of kohlrabi leaves and broccoli leaves to work tomorrow!!! Thank you for the recipe and your guidance!!!
@@verngib9041 I hope you will let me know if you like it...? Also add a smidge of water when cooking if you want it more tender.
God Bless You. Cleaning greens is hard work. I can my green tomato chow chow but I freeze my greens.
How do you can brussel sprout. I would love to know.
Rachel the rule breaker
I’m scared to start canning but I really want to learn how.
Scared I’ll do it wrong and kill my family 🤦🏼♀️ any main tips?
yes, watch our canning 101 series: ua-cam.com/channels/GlnnV1P-cUPZ-laIOL62_Q.htmlsearch?query=101
Oils you use Swiss chard?
Can you cann them with oil or no
Rachel this looks so good.
Nope, only approved canning for me.
I respect that
I have 2 canning books, the Ball Blue Book, 1966, and a Presto Cooker Canner, 1971, and both have recipes for pressure canning greens very similar to your method.
Awesome 👍
Did the recipes have smoked meat? I've been looking for older canning books but they're hard to find. I'm curious as to why the usda says to not can smoked meat with greens. Trying to figure out their angle. Is it truly for safety reasons or some other nefarious gubment reason??
I can smell it Rachel, my stomach is growling just looking at this yummy
It's absolutely delicious
I love common sense
I also canned mine in pint jars at 10lbs pressure for 75min. I had siphoning, but all sealed. Now I'm thinking i may have packed the jars too much. Do you think they're okay still? I did use hamhocks and some pork neckbone meat. Why does the usda say not to can with smoked meats?
If all I did was follow 'official' tried and true recipes, I wouldn't be watching your channel. Love you guys...bring it on!
Made this recipe tonight. I did mustard greens and beets greens. They tasted so wonderful love this recipe. Thanks for posting
I canned these greens last year. I love them! I just opened a pint jar and ate a big bowl for lunch. 2023's garden will have a ton of greens because I plan to make many many more jars.
Is this still something you do? Not all canning ideas make it to the
'can it again' list of things :)
Still love this one. Have made multiple batches.
so I'm watching this 4 years later - how did it turn out over time? Taste? Longevity? Would you still recommend this or do something else? this is my first video I've seen of yours. thank you.
I'm still eating them off the shelf today from today, and they're still amazing.
@@1870s awesome! great to know. and thanks for the reply back. take care
Years ago, i recieved a gift some a couple quarts of home canning. I have been canning since i left home when i was 18. Anyways one of the jars was chopped (the head) cabbage. Oh man it was so good. So the next summer i decided to can my cabbage but ran into the same thing. IN all the books it said...Not recommended. But i did it anyways and i didnt die and I still love it.
awesome!
I would love to know how to can cabbage!
ua-cam.com/video/HenT2EzFxwE/v-deo.html
@@1870s Thanks. I saw that one. My Mom loves cooked cabbage. I've wondered if there's a way to can it so it's easy for her to just open a heat without all the slicing and cooking. I might try it plain and see how it goes.
Hi! I just came into a large amount of Alabama blue collards. I am using hammocks and bacon grease. I am also chopping up the fat and meat from the hammocks, because I love the flavor of the fat. I plan on canning some and freezing some. I think I will use less fat for canning so I don't chance a failed lid. Your thoughts please. And again, I know that I am doing this at my own risk. I love your recipes!!!!
My goodness those greens look fantastic. I cook greens ALL THE TIME and my ingredients are the same except for the hamhock. I use either smoked neck bones or smoked turkey neck. I never thought you can 'can' greens!! I am fasting and am imaging myself drinking the entire pot of the 'liquor' pot liquor 🤣🤣🤣🤣
As always another fantastic lesson! Love you guys 👍🏽💜
Can you water bath instead of pressure cooking?? I want to do this recipe but i cant pressure cook? Only wster bath
Do you feed some of these to your chickens/turkeys and quails? When you say discard? You mean eat right?
Rachel, I’ve studied this video and recipe in the notes and wonder if you left out chicken broth in the InstantPot that cooks with the ham hock and onions. If so, how much? Thanks
HELP! I canned mixed greens last night following all the propper canning rules more than half of the liquid in the jar siphoned out. What do I do now? Recan or leave as is? HELP!
Perhaps the pressure got to high? Filled jars to high? Removed lid before all pressure was released? Several reasons it can happen, even if lids aren't quite tight enough
@@1870s What should I do now?
Those look so scrumptious. Personally I wouldn’t choose to can them, but the recipe sounds so good I’d definitely make a huge batch and eat away or freeze!! Yum thank you.
So this is the reasoning behind blanching and freezing, if you must have the same texture, flavor, and similar appearance.
Thank you for this video! and wow ! When you switched to the next day with your hair back you looked about 15 years younger! And you look great anyway:))))
Mrs Rachel were they mushy... Or did they still have some bite???🙏 Kendra
Lots of bite!!
@@1870s THANK you ma'am 🙏
Just canned a load of collard greens using your recipe (except I used bacon instead of ham... what I had on hand). It turned out so darned good! Will definitely do it again! Thank you.
Thank you, thank you, thank you! I hated just throwing those beautiful leaves in compost. I love how you find a way to have no waste. I think that you would be a great kitchen partner. :)
🤗💞
Thank you so much for this video, I am new to canning and wanted to Know that my favorite foods could be canned. Also, I thought that I was the only person in the world who added hot sauce and vinegar to their greens. 💞
I am watching this again and just seen the shirt your wearing I have been watching his channel for only about a month now and am learning things from him too.
love your MIgardener shirt! Love MIgardener!!!
Getting ready to go cut a Whole lot of both& cauliflower..xo
What do you think about using sweet potato leaves in this mix?
I didn't know that those leaves were edible! Thank you.
Good news :) Approved canning of greens: Ball Complete Book of Canning. pg. 389 /or / The Complete Guide to pressure canning 'Irish Jig in a Jug" pg 182
Yes you can find this but nothing on broccoli, brussel sprout and cabbage leaves called out specifically, this my use of judgement and common sense that if it's ok to can all the other greens then these are ok by me
I'm definitely gonna try this!!!
Can’t wait to try this I have lots of leaves I can use right now
Thank you for this tutorial--ahem, simple sharing of your chosen technique. 😊 I have wanted to can greens, figured I could figure it out, but baffled at the minimal example and information about it "out there." Thank you for sharing your research. I take full responsibility for my own due diligence. Cooking up my first round of broccoli that never formed heads due to extreme heat, with dozens of gigantic leaves today! It's making a lot of southern style greens!
Fantastic Julie, let me know how you like them
You tickle me Rachel, hehe! They look amazing, I love any kind of greens. I will so be trying your recipe. Looks like you're getting the hang of that pressure cooker, I remember the first time you used it. Good for you! Thanks so much!
Yes I am finally brave enough to use it when I am by myself.
I'm actually curious, I've been scowering the comments trying to see if anyone asked this question, but I couldn't find one, so I'm gonna ask, how long do they last on the shelves after canning? I am not very familiar with canning, so I am wondering =)
No less than 2 yrs
I might try this some time...but this year the earwigs are so bad, I don't think I would get very many 'good' leaves! Good to know that you can eat them though! Thanks for sharing... 😍
Oh gosh no bug gives me the eebeegeebies like earwigs. Hate those things
I love that you’re a bit of a canning rebel! This sounds good frozen, but I don’t think I would care for the greens to be cooked so much with canning. Thanks for sharing!
I just will not have much freezer space this year with all the pork and chicken so I have to put up as much as I can from the garden