If you want to preserve your garden’s bounty, you might be wondering how to can collard greens without a pressure cooker. The good news is that it’s entirely possible using the water bath canning method for pickled greens. This approach lets you enjoy their flavor year-round, though it requires a specific technique for safety.
This guide will walk you through the entire process. We’ll cover what you need, the step-by-step method, and crucial safety tips. Canning at home is a rewarding way to store food.
How To Can Collard Greens Without A Pressure Canner
It’s essential to understand why we use a water bath for this recipe. Collard greens are a low-acid vegetable. Normally, they would require pressure canning to eliminate the risk of botulism. However, by adding vinegar, we increase the acidity to a safe level for water bath processing. This means we are making pickled collard greens, which have a tangy taste.
Essential Equipment and Ingredients
Before you start, gather all your supplies. Having everything ready makes the process smoother and safer.
- Canning Jars: Pint or quart-sized Mason jars with new lids and bands.
- Large Stockpot or Canning Pot: Must be deep enough to cover jars with 1-2 inches of water.
- Jar Lifter and Canning Funnel: For safe, easy handling of hot jars.
- Chopstick or Bubble Remover: To release air bubbles from the jar.
- Fresh Collard Greens: About 2-3 pounds per quart jar.
- White Vinegar (5% acidity): This is non-negotiable for safety.
- Water and Canning or Pickling Salt: Do not use iodized table salt.
- Optional Flavorings: Garlic cloves, red pepper flakes, black peppercorns.
Step-by-Step Canning Instructions
Follow these steps carefully to ensure a successful and safe result.
1. Preparing the Collard Greens
Start with fresh, vibrant greens. Discard any leaves that are yellowed or damaged. Wash them thoroughly under cold running water to remove all grit and dirt. A lot of dirt can hide in the folds. Next, remove the tough central stem by folding the leaf in half and cutting along the stem. Stack the leaves, roll them, and slice into 1-inch ribbons.
2. Making the Pickling Brine
The brine is what makes this method safe. In a large saucepan, combine 3 cups of water, 3 cups of white vinegar (5% acidity), and 2 tablespoons of canning salt. Bring this mixture to a boil, stirring until the salt dissolves. Keep it at a low simmer until you’re ready to use it.
3. Sterilizing Jars and Lids
Place your clean jars in the canning pot. Fill the pot with water until the jars are covered. Bring to a boil and let them boil for 10 minutes. In a separate small pan, simmer the lids (not boil) to soften the sealing compound. Keep everything hot until filled.
4. Packing the Jars
Using your jar lifter, remove one hot jar from the water. Add any desired flavorings to the bottom, like 1 clove of garlic or 1/4 teaspoon of red pepper flakes. Firmly pack the raw, sliced collard greens into the jar, leaving 1 inch of headspace at the top. They will shrink during processing.
5. Adding Brine and Removing Air Bubbles
Pour the hot brine over the greens, maintaining the 1-inch headspace. Run your bubble remover or a chopstick around the inside of the jar to release trapped air bubbles. This step is important for a good seal. Wipe the jar rim with a clean, damp cloth to ensure no food particles interfere.
6. Sealing and Processing the Jars
Place a hot lid on the jar and screw on the band until it’s fingertip-tight—don’t over-tighten. Using the jar lifter, place the filled jar back into the canning rack in the pot. Repeat with remaining jars. Once all jars are in, ensure they are covered by 1-2 inches of water. Bring the water to a full, rolling boil and start your timer.
- Process pint jars for 15 minutes.
- Process quart jars for 20 minutes.
Adjust processing time for your altitude if you live above 1,000 feet.
7. Cooling and Testing the Seal
After processing, turn off the heat and let the jars sit in the water for 5 minutes. Then, remove them with the jar lifter and place them on a towel-lined counter, spaced apart. You should hear a satisfying “ping” as they cool and seal. Let them rest undisturbed for 12-24 hours. After cooling, test each seal by pressing the center of the lid; it should not flex up and down. Any unsealed jars must be refrigerated and used first.
Important Safety Notes You Must Follow
Never take shortcuts with canning safety. Using the correct acid level is critical for preventing foodborne illness. Always use vinegar with 5% acidity. Do not alter the vinegar-to-water ratio in the brine. This is not the time for experimentation. Also, the processing time in the boiling water bath is mandatory—it destroys any molds or yeasts that could spoil your food.
Remember, this recipe is specifically for pickled greens. You cannot can plain, non-pickled collard greens without a pressure cooker. That would be unsafe. Always label your jars with the contents and date. Properly sealed jars can be stored in a cool, dark place for up to 12-18 months.
Tips for Best Results and Flavor
- For the best texture, choose younger, tender collard greens.
- Let the jars flavors mingle for at least 4-6 weeks before opening for the best taste.
- These pickled greens are fantastic as a side dish, chopped into salads, or added to soups for a tangy kick.
- If you see any signs of spoilage like bulging lids, cloudiness, or odd smells after storage, discard the entire jar immediately.
Frequently Asked Questions (FAQ)
Can you really can greens without a pressure canner?
Yes, but only if you are making pickled greens. The added vinegar creates a high-acid environment that makes water bath canning safe. For plain, non-acidified greens, a pressure canner is absolutely required.
How long do home canned collard greens last?
When properly processed and sealed, your jars are safe for up to 18 months. For the best quality and flavor, try to use them within a year. Always store them in a cool, dark pantry.
What’s the difference in taste with this method?
Water bath canned collard greens will have a pronounced tangy, pickled flavor due to the vinegar brine. They are more similar to canned pickled okra or dilly beans than to traditionally cooked fresh or frozen collards. Some people really love the unique taste.
Can I use apple cider vinegar instead?
You can, as long as it is labeled as 5% acidity. It will impart a slightly milder, fruiter flavor to the greens. White vinegar gives a cleaner, sharper pickle taste, which is what I prefer for this application.
Why did my jars not seal?
Common reasons include not wiping the jar rim clean, a damaged lid, or not screwing the band fingertip-tight. Also, an incorrect headspace can prevent a proper seal. If a jar doesn’t seal, you can reprocess it with a new lid, or simply refrigerate it and use those greens within a few weeks.
Troubleshooting Common Issues
Sometimes things don’t go perfectly. Here’s how to handle a few common problems.
Cloudy Brine: This could be from minerals in your water or using iodized salt. It’s usually safe if you followed the recipe, but if it’s accompanied by a bad smell, discard it.
Soft Greens: Overprocessing can lead to mushy greens. Make sure you’re timing from a full boil and not exceeding the recommended time. Altitude adjustments are key here too.
Floating Greens: It’s normal for some greens to float above the brine after processing. Just shake the jar gently before opening to redistribute them. Packing them as tightly as possible helps minimize this.
Learning how to can collard greens without a pressure cooker opens up a great preservation option. This pickled version offers a unique and tasty way to enjoy greens long after harvest season ends. By following these steps precisely, you can fill your pantry with safe, home-canned food. Remember to always prioritize tested recipes and procedures from reliable sources like the National Center for Home Food Preservation. Your careful work will be rewarded with jars of flavorful greens ready for your table.