Canning Collard Greens скачать в хорошем качестве

Canning Collard Greens

Making and canning collard greens Ingredients: 9 - 10 pounds Collard Greens 2 -3 pound Mustard Greens 3 - 4 TableSpoons Pepper 3 - 4 TableSpoons Salt 7 Quarts Water 1 pound Bacon or pork pieces 11 ounces FatBack Directions: Add water, pork 2 Tbsp pepper, 1 Tbsp salt to a large stock pot or roaster. Let that start cooking while you process the greens. Wash and chop the Collards and Mustards. Roll them up and cut into desired thickness. Add to pot. Cook until reduced in volume by half. Times will very depending on amount of greens. Canning Directions: Follow canner directions on pressure canning, different canners have different requirements. Fill jars tightly to 1 inch headspace and debubble. Put in canner, put lid on, vent for 10 minutes, 10 minutes starts when you have a steady stream of steam. Put on weight, bring to pressure and process Pints for 1 hour 15 minutes (75 Minutes) or Quarts 1 hour 30 minutes (90 Minutes). When done let canner pressure return to zero naturally. DO NOT RUSH THIS PART. I usually give my canner at least 30 minutes after I am done canning before I open it. Let jars sit on counter for 12-24 hours. Remove rings, check for a seal, wash, label and put away. Enjoy anytime.