The processing time is the same for collard greens AND meats so 90 minutes per jar. If you wanted to add meat to pint jars, you’d need to process them for 75 minutes instead of the 70 minutes that you would typically process collard greens.
What meat is good with collard greens?
smoked ham hocks
This recipe cooks collard greens in a flavored broth made of smoked pork neck bones, onion, and spices. I boil these ingredients in water for a purer pork flavor, but you can also use chicken stock if you prefer. To make the broth, you can also use salt pork, smoked ham hocks, or smoked turkey (necks, wings, or legs).
How do you can collards greens?
Add ½ teaspoon of salt to each quart jar, if desired. Fill jars loosely with greens and add fresh boiling water, leaving 1-inch headspace. Adjust lids. Process jars in a dial-gauge pressure canner at 11 pounds pressure at altitudes of 0 to 2,000 ft (or at 12 pounds pressure at altitudes of 2,001 to 4,000 ft).
How do you preserve collard greens?
Wash thoroughly and cut off woody stems. Water blanch collards 3 minutes and all other greens 2 minutes. Cool, drain and package, leaving 1/2-inch headspace. Seal and freeze.
What does adding vinegar to collard greens do?
Don’t forget to add apple cider vinegar to the broth. This might seem like an unusual addition if you’re new to making collard greens, but the vinegar adds a welcome tangy note that brightens the dish and balances out the salty, savory flavors. A tablespoon of sugar also helps balance out the dish.
Can you overcook collard greens?
Collard greens may require 20 minutes to an hour of cooking depending on their maturity (toughness). You can tell that they are done when they turn bright green. Collard greens can be steamed, boiled, braised or sautéed. It’s important to not overcook collard greens.
What protein goes good with collard greens?
The most common types of legumes are beans, peas and lentils. Each one of these has a high amount of protein, but they are still incomplete. Pairing them in a meal with collard greens will create a complete protein.
How long do canned collard greens last?
Your canned collard greens will be good for several days if you follow my recipe below. I would throw them out after they have been in the refrigerator for 5 days though. Simply allow them to come to room temperature after you cook them, then cover with some plastic wrap and put them in the fridge.
Can you water bath can greens?
For low acid foods (most vegetables, you can’t use an open water bath canner, it has to be a pressure canner to get the high temperatures to kill the bacteria. If you plan on canning every year, they’re worth the investment.
Can you freeze collard greens without blanching them?
You do not have to blanch your collard greens before freezing them, as they are perfectly happy being frozen as is. If you want the full flavors of the greens when you do start cooking them, it may be better to blanch them before freezing.
Can collard greens be canned?
Place jars in pressure canner, lock the pressure canner lid and bring to a boil on high heat. Let canner vent for 10 minutes. Close vent and continue heating to achieve 11 psi for a dial gauge and 10 psi for a weighted gauge. Process pint jars for 75 minutes and quart jars for 90 minutes.
How do you store collard greens long term?
Storing greens
After blanching, cool your greens using ice-cold water. After cooling, drain the water well, pat the leaves dry with a paper towel and package your greens in plastic freezer bags. Remove as much air as possible from the bags. Remember to date and label your bags.
Can greens be canned?
Greens freeze well, and most of them may be canned successfully at home if special precautions are taken to ensure adequate processing in a pres- sure canner. Greens are important, inexpensive sources of vitamins, minerals, phytochemicals and dietary fiber. They are low in calories, too.
Why do people put baking soda in collard greens?
Add a dash of baking soda to cut gas and keep green… I use about 1/4 cup of the broth and lay the hamhock and whole hot pepper laid on top.
How do you get the vinegar taste out of greens?
Add Baking Soda
The baking soda will take the vinegar, transforming CO2 and water. As a result, the vinegar will become less acidic. In other words, the alkaline will counteract vinegar’s effect. So, you can try adding a pinch of baking soda to the food to cut the vinegar taste.
How much baking soda do I add to collard greens?
Add 1 tablespoon of baking soda, add the collard greens to the water. Swoosh them around so that the sand and dirt can settle to the bottom of the sink. Swoosh the greens once again. Drain the water from the sink.
Does vinegar tenderize collard greens?
Vinegar will also help tenderize the collards. If you add anywhere from 2 teaspoons to 2 tablespoons of apple cider vinegar, depending on the amount of collard greens you are cooking and how tough they were.
Why are my collard greens mushy?
Undercooked, the bitterness is hard to deny. Cooking mellows the flavor, but when cooked too long, collards become mushy.
Is it better to eat collard greens raw or cooked?
Eaten raw, they are just as nutritious, but remember that you need to eat a higher volume to get to the same nutrient totals. Raw, they offer a measly 12 calories per cup. If you’re looking for a good source of folate, raw greens are recommended over cooked.
Are raw collard greens good for you?
Collard greens provide vitamin A and vitamin C, both of which are important to your immune system. Vitamin C helps keep your blood cells healthy and vitamin A is important for healthy T-cells, a part of your immune system that attacks invading bacteria and viruses.
What is the difference between collard greens and mustard greens?
For example, mustard greens are more textured compared to the smooth feel of collard greens. The majority of collard greens grow larger than mustard greens. In addition, the flavor of mustard greens is more intense and peppery compared to the mild flavor of collard greens.