Glory Foods Seasoned Southern Style Collard Greens, Canned Vegetables

Bring the water to a rolling boil and lower the jars nestled in the rack into the water and cover the kettle. Set the timer for 10 minutes for most jams, jellies, and chutneys, slightly longer for fruits and pickles, or follow the instructions in the recipe.

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This usually takes about 10-15 minutes. Microwave: Transfer the greens and liquid into a microwave-safe bowl. Cover the bowl with a microwave-safe lid or a paper towel to avoid splattering. Heat on high for about 2-3 minutes, stir, and then heat for an additional 1-2 minutes or until they are heated through.

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Plain Pickled Cauliflower - Water Bath Canning. Piccalilli (English Style Cauliflower, Onions, and Gherkins) - Water Bath Canning. Pickled Cauliflower with Red Carrots and Bell Pepper - Water Bath Canning. Giardiniera (Italian Pickled Vegetables) - Water Bath Canning.

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Start counting processing time once the water has returning to a boil. When processing time is done, turn off the heat and remove the lid venting the steam away from yourself. Remove each jar with the jar lifter and place upright and 1 to 2 inches apart on a cloth towel to cool. Let jars cool 12 to 24 hours.

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Instructions. Cut bacon into small pieces and fry it until brown in a skillet over medium heat. Once cooked (do not drain the grease), add your can of Glory Foods Seasoned Southern Style Collard Greens. Season with garlic powder, onion powder, sugar, kosher salt, and black pepper. Cook until heated throughout and season additionally to taste.

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Pack into hot jars leaving 1-inch headspace. Add 1/2 tsp salt to pints and 1 tsp to quarts. (salt is optional) Fill jars with boiling water, again leaving 1 inch head space. Next be sure and wipe off the rims of your jars. If there is salt or greens sticking to the jar it will interfere with the seal to the canning lid.

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Step 3 -Wash the greens! I'm sure you can figure out how to rinse the greens in plain cold or lukewarm water. Wash only small amounts of greens at one time. Drain water and continue rinsing until water is clear and free of grit. Step 4 - Trim the ends and cut out tough pieces. Cut out tough stems and midribs. Step 5 - Blanching

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Do not pour off the bacon grease. Add the onion and garlic and allow to cook till fragrant and softening (about 3 minutes). Pour in the drained can of collard greens, water, sugar, hot sauce and vinegar and stir well. Stir frequently and continue to heat over medium heat until heated through.

FileCollardGreensBundle.jpg Wikimedia Commons

Beet Greens: Often red-veined, the leaves have a mild beet-like flavor, though larger leaves can be more pungent. Chard: Chard can be light to dark green, with stems in colors from white to pink to orange to red. It tastes a little like a cross between beets and spinach. Chard is often referred to as Swiss chard. Collard Greens: These thick, coarse, paddle-like leaves bring cabbage- and.

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Vegetables are a low-acid food, so they must be pressure canned to prevent the risk of botulism. However, if you want to pickle them water bath canning is sometimes appropriate. Dilly Beans, for instance. Since you add an acid (usually vinegar), this makes it a high-acid food which is safe to process in a water bath.

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Canning Instructions. Add 1/2 tsp. salt to each sterilized canning jar (optional). Salt is for flavor only. Bring 2-3 inches water to a boil in a large stock pot. Add a handful of greens at a time to the boiling water and boil for 1 minute. Use tongs to remove the greens and place in ice water for 1 minute. Pack greens loosely into sterilized jars.

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10 Types of Greens and Their Uses. Spinach, kale and beyond. By Esther Sung. October 4, 2018. In addition to the usual suspects like kale and spinach, there are many types of greens that are.

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Place 1 pound of greens at a time in cheesecloth bag or blancher basket and steam 3 to 5 minutes or until well wilted. Add 1/2 teaspoon of salt to each quart jar, if desired. Fill hot jars loosely with greens and add fresh boiling water, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed.

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"What vegetables expand instead of shrink during processing? Corn, peas and lima beans." [4] Answers to your canning questions. Kerr. Question 74, page 51. 1948. Accessed March 2015. Canning leftover vegetables. It is generally recommended to not try to can leftover vegetables as the quality is said to be unpalatable afterward.

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Preparing the Canning Jars: Pack the cooled greens into pint canning jars. Fill to approximately 1 inch from the top of the jar, and don't pack too tightly. Add 1/4 teaspoon salt to each jar if desired for taste. Cover with fresh boiling water leaving 1-inch headspace.

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Step 2. Place clean canning jars on a rack in the bottom of the canning pot and add water to fill the jars and cover them by at least 1 inch. (Some kits come with a rack, or you can simply use a.