How to Can Kale, Mustard and Other Greens at Home

Kale and other leafy greens are championed for their nutritional value and are particularly high in beta-carotene.

Home canning is a convenient way to keep your harvest of greens on hand all year. Greens like kale and collard greens reach the peak of their season during fall, so that's when you'll want to do your canning. The United States Department of Agriculture's (USDA) guide to canning offers the following advice on quantity: "An average of 28 lbs. is needed per canner load of 7 qts.; an average of 18 lbs. is needed per canner load of 9 pints. A bushel weighs 18 lbs. and yields 3 to 9 qts. -- an average of 4 lbs. per quart."

Things You'll Need

• Canner
• Jars and lids
• Greens
• Steaming pot
• Cheesecloth or blancher basket

Instructions

1. Harvest the greens. Susan McClure, author of "Preserving Summer's Bounty," writes that both kale and collard greens taste best after the first frost, and advises that the leaves should be harvested in the morning, when they are cool and crisp. Harvest spinach early in the spring, before it gets too warm.

2. Pick over the greens and wash them thoroughly. One damaged leaf can render a whole jar inedible, so be selective. The USDA cautions to reject leaves that are "wilted, discolored, diseased, or insect-damaged" in favor of leaves that are "tender and attractive in color." To ensure that the greens are well-cleaned, wash them in small batches until they are free of dirt.

3. Cut out the tough stems and ribs. This ensures even steaming.

4. Using a cheesecloth bag or a blancher basket pot insert, steam the greens until well-wilted, five to 10 minutes.

5. Fill the jars with the steamed greens. Pack the greens loosely, leaving about an inch of head space. When you are finished, cover with boiling water, leaving the inch of head space free.

6. Finish the canning process according to the specific instructions of your canner.

References

• "Preserving Summer's Bounty: A Quick and Easy Guide to Freezing, Canning, Preserving, and Drying What You Grow"; Susan McClure; 1998
• "Complete Guide to Home Canning and Preserving"; United States Department of Agriculture; 1999
• "Canning and Preserving for Dummies"; Amelia Jeanroy and Karen Ward; 2009