Can Greens
Directions to Can Greens of any kind
Ingredients and Equipment
Greens (see step 1 for quantities)
Jar grabber (to pick up the hot jars)
the lids and rings)
At least 1 large pot
Large spoons and ladles
Ball jars (Publix, Wal-Mart carry then - about $8 per dozen quart jars including
Salt (optional - I don't use any)
Jar funnel ($2 at Wal-Mart)
1 Pressure Canner (a large pressure pot with a lifting rack to sterilize the jars after filling (about $75 to
$200 at mall kitchen stores, Wal-Mart, cheaper online; see this page for more information). 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.
Step 1 - Selecting the greens
Very simple step here, just select which type of greens you want to can and make sure they are crisp
and fresh. You do not want to can wilted greens.
Step 2 - Prepare the jars and pressure canner
Wash the jars and lids
This is a good time to get the jars ready! The dishwasher is fine for the jars; especially if it has a
"sterilze" cycle - put the lids into a pan of boiling water for at least several minutes. I just put the lids in
a small pot of almost boiling water for 5 minutes, and use the magnetic "lid lifter wand" (available from
WalMart, Target, and sometimes at grocery stores) to pull them out.
Get a large pot of water boiling
We will use this water to pour over the greens and fill each jar with liquid, after we've packed them full
of greens. I use the largest pot I have, so that there is plenty of clean, boiling water ready when I need it.
Get the pressure canner heating up
Rinse out your pressure canner, put the rack plate in the bottom, and fill it to a depth of 4 inches with
hot tap water. (of course, follow the instruction that came with the canner, if they are different). Put it
on the stove over low heat, with the lid OFF of it, just to get it heating up for later on.
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
Place 1 pound of greens at a time in cheesecloth bag or blancher basket and steam 3 to 5 minutes or
until well wilted. This is blanching. It stops the bacteria and enzymes from degrading the quality during
storage.
Step 6 - Packing the greens in the canning jars
Add 1/2 teaspoon of salt to each quart jar, if desired. Fill jars loosely with greens and add fresh boiling
water, leaving 1-inch headspace. Pack the jars loosely and be sure to leave 1 inch of space at the TOP
of the jar. That is called "headspace" and is needed for expansion during heading.
Step 7 - Pour fresh boiling water into each packed jar
Use a ladle or pyrex measuring cup to carefully fill each packed jar with water from pot of boiling water.
Fill to within 1 inch of the top. The greens should be covered and there should still be 1 inch of
airspace left in the top of each jar. Be careful not to burn yourself, (or anyone else - children should be
kept back during this step!)
Step 8 - Put the lids and rings on
Put the lids on each jar and seal them by putting a ring on and screwing it down snugly (but not with all
your might, just "snug").
Step 9 - Put the jars in the canner and the lid on the canner (but still vented)
Using the jar tongs, put the jars on the rack in the canner. By now the water level has probably boiled
down to 3 inches. If it is lower than that, add more hot tap water to the canner. When all the jars that
the canner will hold are in, put on the lid and twist it into place, but leave the weight off (or valve open,
if you have that type of pressure canner).
Step 10 - Let the canner vent steam for 10 minutes
Put the heat on high and let the steam escape through the vent for 10 minutes to purge the airspace
inside the canner.
Step 11 - Put the weight on and let the pressure build
After 10 minutes of venting, put the weight on and close any openings to allow the pressure to build to
11 pounds.
Step 12 - Process for 70 minutes
Once the gauge hits 10 pounds, start your timer going - for 70 minutes. Adjust the heat, as needed, to
maintain 10 pounds of pressure.
Note: the chart at right will help you determine the right processing time and pressure, if you have a
different type of canner, or are above sea level.
It is important to learn how to operate your pressure canner by reading the owner's manual that came
with your particular canner.
Step 13 - Turn off the heat and let it cool down
After 70 minutes at 11 pounds, turn off the heat and let the canner cool down. After the pressure drops
to zero (usually, you can tell but the "click" sound of the safety release vents opening, as well as but the
gauge. Wait 3 more minutes, then open the vent or remove the weight and allow the steam to escape.
Step 14 - Remove the jars
Lift the jars out of the water and let them cool on a wooden cutting board or a towel, without touching
or bumping them in a draft-free place (usually takes overnight), here they won't be bumped. You can
then remove the rings if you like. Once the jars are cool, you can check that they are sealed verifying
that the lid has been sucked down. Just press in the center, gently, with your finger. If it it pops up and
down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away,
you can still use it. Some people replace the lid and reprocess the jar, the that's a bit iffy. If you heat the
contents back up, re-jar them (with a new lid) and the full time in the canner, it's usually ok. You're
done!
Ingredients and Equipment
Greens (see step 1 for quantities)
Jar grabber (to pick up the hot jars)
the lids and rings)
At least 1 large pot
Large spoons and ladles
Ball jars (Publix, Wal-Mart carry then - about $8 per dozen quart jars including
Salt (optional - I don't use any)
Jar funnel ($2 at Wal-Mart)
1 Pressure Canner (a large pressure pot with a lifting rack to sterilize the jars after filling (about $75 to
$200 at mall kitchen stores, Wal-Mart, cheaper online; see this page for more information). 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.
Step 1 - Selecting the greens
Very simple step here, just select which type of greens you want to can and make sure they are crisp
and fresh. You do not want to can wilted greens.
Step 2 - Prepare the jars and pressure canner
Wash the jars and lids
This is a good time to get the jars ready! The dishwasher is fine for the jars; especially if it has a
"sterilze" cycle - put the lids into a pan of boiling water for at least several minutes. I just put the lids in
a small pot of almost boiling water for 5 minutes, and use the magnetic "lid lifter wand" (available from
WalMart, Target, and sometimes at grocery stores) to pull them out.
Get a large pot of water boiling
We will use this water to pour over the greens and fill each jar with liquid, after we've packed them full
of greens. I use the largest pot I have, so that there is plenty of clean, boiling water ready when I need it.
Get the pressure canner heating up
Rinse out your pressure canner, put the rack plate in the bottom, and fill it to a depth of 4 inches with
hot tap water. (of course, follow the instruction that came with the canner, if they are different). Put it
on the stove over low heat, with the lid OFF of it, just to get it heating up for later on.
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
Place 1 pound of greens at a time in cheesecloth bag or blancher basket and steam 3 to 5 minutes or
until well wilted. This is blanching. It stops the bacteria and enzymes from degrading the quality during
storage.
Step 6 - Packing the greens in the canning jars
Add 1/2 teaspoon of salt to each quart jar, if desired. Fill jars loosely with greens and add fresh boiling
water, leaving 1-inch headspace. Pack the jars loosely and be sure to leave 1 inch of space at the TOP
of the jar. That is called "headspace" and is needed for expansion during heading.
Step 7 - Pour fresh boiling water into each packed jar
Use a ladle or pyrex measuring cup to carefully fill each packed jar with water from pot of boiling water.
Fill to within 1 inch of the top. The greens should be covered and there should still be 1 inch of
airspace left in the top of each jar. Be careful not to burn yourself, (or anyone else - children should be
kept back during this step!)
Step 8 - Put the lids and rings on
Put the lids on each jar and seal them by putting a ring on and screwing it down snugly (but not with all
your might, just "snug").
Step 9 - Put the jars in the canner and the lid on the canner (but still vented)
Using the jar tongs, put the jars on the rack in the canner. By now the water level has probably boiled
down to 3 inches. If it is lower than that, add more hot tap water to the canner. When all the jars that
the canner will hold are in, put on the lid and twist it into place, but leave the weight off (or valve open,
if you have that type of pressure canner).
Step 10 - Let the canner vent steam for 10 minutes
Put the heat on high and let the steam escape through the vent for 10 minutes to purge the airspace
inside the canner.
Step 11 - Put the weight on and let the pressure build
After 10 minutes of venting, put the weight on and close any openings to allow the pressure to build to
11 pounds.
Step 12 - Process for 70 minutes
Once the gauge hits 10 pounds, start your timer going - for 70 minutes. Adjust the heat, as needed, to
maintain 10 pounds of pressure.
Note: the chart at right will help you determine the right processing time and pressure, if you have a
different type of canner, or are above sea level.
It is important to learn how to operate your pressure canner by reading the owner's manual that came
with your particular canner.
Step 13 - Turn off the heat and let it cool down
After 70 minutes at 11 pounds, turn off the heat and let the canner cool down. After the pressure drops
to zero (usually, you can tell but the "click" sound of the safety release vents opening, as well as but the
gauge. Wait 3 more minutes, then open the vent or remove the weight and allow the steam to escape.
Step 14 - Remove the jars
Lift the jars out of the water and let them cool on a wooden cutting board or a towel, without touching
or bumping them in a draft-free place (usually takes overnight), here they won't be bumped. You can
then remove the rings if you like. Once the jars are cool, you can check that they are sealed verifying
that the lid has been sucked down. Just press in the center, gently, with your finger. If it it pops up and
down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away,
you can still use it. Some people replace the lid and reprocess the jar, the that's a bit iffy. If you heat the
contents back up, re-jar them (with a new lid) and the full time in the canner, it's usually ok. You're
done!
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Preparation for 2012
Ultimately Knowledge is power. Obviously you understand this as you are now surfing the web for information on 2012. By now you are
sensing that maybe no one has absolute answers, and I think you would be correct. Yet we do have much scientific fact which I have
presented here on my site. This indisputable knowledge sets the foundation for our logical left brain understanding. There is a more
important part here however that must be understood and told.
From all over the world some people are "intuiting" similar information from the knowledge bank of the universe. I myself have been a part of
this stream of knowledge, as I have developed my own intuition abilities through a lifetime of metaphysical studies. In researching thousands
of hours of factual scientific Mayan concepts, I have the ability to transcend this level and integrate the spiritual right brain phenomena that is
a part of this whole 2012 drama.
I have not included this information on this site however for a couple of reasons. First, I believe most people are seeking objective left brain
factual information, as anything else would be suspect. Also it is important for students of this 2012 play to understand the objective dynamics
before they are introduced to the energetic and spiritual energies that are the true reality behind what we will experience.
One may however spend more time on the Internet and find many sites that proclaim astonishing things around 2012 that are simply
impossible for most people to believe. The thing is though that in everyone of these sites will lie grains of truth, mixed in with conclusions that
were jumped too. A true meta physician will balance logical and spiritual information with inherent intuition to achieve the truth. If you feel
you are ready to know this expanded truth of what 2012 really is, how it may affect you and your family and how to prepare from a common
sense spiritual standpoint then I will offer you what I have. I will tell you now, there is a very real line drawn in the sand and the outcome for
you very much depends of which side of this line you chose to stand on. One side will be very difficult indeed for those who find themselves
stuck in the old patterns of greed and power. The other side offers a liberation that you can not now imagine.
I will send you a PDF ecopy of this scenario that is essentially the result of my whole life of study in the metaphysical realm. It is simply
knowledge. Knowledge that you can use to be fully prepared for 2012 and be excited that its coming. Please reciprocate the energy
exchange for this information by making a small donation, and I will promptly provide you with your very own copy.
Sincerely, Tony Hanes
Ultimately Knowledge is power. Obviously you understand this as you are now surfing the web for information on 2012. By now you are
sensing that maybe no one has absolute answers, and I think you would be correct. Yet we do have much scientific fact which I have
presented here on my site. This indisputable knowledge sets the foundation for our logical left brain understanding. There is a more
important part here however that must be understood and told.
From all over the world some people are "intuiting" similar information from the knowledge bank of the universe. I myself have been a part of
this stream of knowledge, as I have developed my own intuition abilities through a lifetime of metaphysical studies. In researching thousands
of hours of factual scientific Mayan concepts, I have the ability to transcend this level and integrate the spiritual right brain phenomena that is
a part of this whole 2012 drama.
I have not included this information on this site however for a couple of reasons. First, I believe most people are seeking objective left brain
factual information, as anything else would be suspect. Also it is important for students of this 2012 play to understand the objective dynamics
before they are introduced to the energetic and spiritual energies that are the true reality behind what we will experience.
One may however spend more time on the Internet and find many sites that proclaim astonishing things around 2012 that are simply
impossible for most people to believe. The thing is though that in everyone of these sites will lie grains of truth, mixed in with conclusions that
were jumped too. A true meta physician will balance logical and spiritual information with inherent intuition to achieve the truth. If you feel
you are ready to know this expanded truth of what 2012 really is, how it may affect you and your family and how to prepare from a common
sense spiritual standpoint then I will offer you what I have. I will tell you now, there is a very real line drawn in the sand and the outcome for
you very much depends of which side of this line you chose to stand on. One side will be very difficult indeed for those who find themselves
stuck in the old patterns of greed and power. The other side offers a liberation that you can not now imagine.
I will send you a PDF ecopy of this scenario that is essentially the result of my whole life of study in the metaphysical realm. It is simply
knowledge. Knowledge that you can use to be fully prepared for 2012 and be excited that its coming. Please reciprocate the energy
exchange for this information by making a small donation, and I will promptly provide you with your very own copy.
Sincerely, Tony Hanes
I will send you a PDF e-copy of the spiritual transformation that is 2012,
that is essentially the result of my whole life of study in the metaphysical
realm. It is simply knowledge. Knowledge that you can use to be fully
prepared for 2012 and be excited that its coming. Please reciprocate the
energy exchange for this information by making a small donation, and I will
promptly provide you with your very own copy.
Sincerely, Tony Hanes
that is essentially the result of my whole life of study in the metaphysical
realm. It is simply knowledge. Knowledge that you can use to be fully
prepared for 2012 and be excited that its coming. Please reciprocate the
energy exchange for this information by making a small donation, and I will
promptly provide you with your very own copy.
Sincerely, Tony Hanes
Tony Hanes
Patent holding Inventor.
Published Author. Theologen,
Metaphysician, Ezines expert
Author.
Patent holding Inventor.
Published Author. Theologen,
Metaphysician, Ezines expert
Author.
A small donation required to respect the
information given. Thanks very much!
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information given. Thanks very much!
Simply give what feels good to you. All
donations Guaranteed delivery. Keep
the donation UNDER $6.00 :)
Any Questions, Email tony@lightsprites.com
Taking thousands of hours of research for scientific fact and blending that with a lifetime study of the spiritual; I offer
you this truth.
you this truth.
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end truth 2012
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