Canning Collard Greens Recipe: A Step-by-Step Guide for Long-Lasting Greens

Collard greens are a Southern favorite, packed with nutrients and full of flavor. But what happens when your garden gives you more than you can eat? Or when you find them on sale in bulk at the farmer's market? That’s where this canning collard greens recipe comes to the rescue.

Preserving collard greens through pressure canning is not only a great way to reduce waste, but it also allows you to enjoy your harvest all year long. In this blog, we’ll walk you through a tested and reliable method to pressure can collard greens safely and deliciously. If you’re new to pressure canning or just looking for the best method to preserve your greens, this is the only guide you’ll need.

Why Choose Canning for Collard Greens?

Canning collard greens offers many benefits:

Extended Shelf Life: Properly canned collard greens can last up to a year or more.

Nutrient Retention: Pressure canning helps preserve essential nutrients like vitamins A, C, and K.

Convenience: Once canned, collard greens are fully cooked and ready to use.

Flavor: Canning captures the deep, earthy flavor of collards, making them perfect for soups, stews, or as a side.

Freezing greens is another option, but canned greens don’t suffer from freezer burn and don’t require defrosting before use.

Tools and Equipment You’ll Need

Before diving into the actual canning collard greens recipe, make sure you have the necessary equipment. Canning greens requires a pressure canner (not a water bath canner) because of the low acidity of vegetables.

Essential Tools:

Pressure canner with rack

Quart or pint-size canning jars (Ball or Mason jars work great)

New lids and bands

Jar lifter

Large pot for blanching

Tongs

Large colander or strainer

Kitchen towels

Knife and cutting board

Ingredients for Canning Collard Greens

This recipe is scalable depending on how many jars you want to fill.

Ingredients:

Fresh collard greens (about 1–1.5 pounds per quart jar)

Water

Canning salt (optional – ½ tsp per pint or 1 tsp per quart)

That’s it! No vinegar or lemon juice is needed, since this is a pressure canning recipe, not water bath canning.

Step-by-Step: Canning Collard Greens Recipe

Step 1: Clean the Greens

Rinse collard greens thoroughly in a sink or basin full of cold water. Collards tend to hold onto a lot of dirt and sometimes bugs. Wash at least 2–3 times, swishing the leaves gently in water each time.

After rinsing, remove any yellowed or wilted leaves and cut off thick stems, as they may take longer to process. You can cut the greens into 1 to 2-inch pieces for easier packing and later use.

Step 2: Blanch the Collard Greens

Blanching helps preserve the color, texture, and flavor of your greens during the canning process.

Boil a large pot of water.

Add the greens in small batches and blanch for 3–4 minutes.

Remove with a slotted spoon or tongs and place in a colander to drain.

Don’t skip this step—it’s crucial for food safety and texture.

Step 3: Prepare Jars and Pressure Canner

While your collards are draining:

Wash jars, lids, and bands in hot, soapy water.

Rinse and keep the jars warm to avoid cracking when hot food is added.

Fill the pressure canner with 2–3 inches of water and start heating it up (but not to boiling yet).

Step 4: Pack the Jars

Using your tongs or a clean hand:

Loosely pack the blanched collard greens into the jars.

Pour boiling water over the greens, leaving 1-inch headspace.

(Optional) Add salt: ½ tsp for pints or 1 tsp for quarts.

Use a non-metallic utensil to remove air bubbles by sliding it along the sides of the jar.

Adjust the headspace again if necessary.

Wipe the rims with a clean, damp towel to ensure a good seal. Place the lids on the jars and screw the bands on finger-tight.

Step 5: Pressure Can the Collard Greens

Place the jars in the pressure canner on the rack.

Process times:

Pints: 70 minutes

Quarts: 90 minutes

Pressure requirements:

Dial gauge canner: 11 pounds of pressure

Weighted gauge canner: 10 pounds (0–1,000 ft) or 15 pounds (above 1,000 ft)

Note: Always refer to your specific canner's manual for accurate settings.

Let the pressure canner vent steam for 10 minutes before sealing and starting your timer.

Step 6: Cool and Store

Once the processing time is complete:

Turn off heat and let the canner return to zero pressure naturally.

Wait an additional 10 minutes, then carefully remove the lid (tilt it away from your face).

Remove jars using a jar lifter and place on a towel-covered counter.

Let jars sit undisturbed for 12–24 hours.

Check that each jar has sealed by pressing the lid center—it should not flex.

Label jars with date and contents, then store in a cool, dark place. Properly sealed jars can last 12–18 months.

Common Mistakes to Avoid

When following any canning collard greens recipe, here are a few common pitfalls to avoid:

Skipping the blanching step – this can cause poor texture and impact safety.

Using a water bath canner – low-acid vegetables like greens require pressure canning to prevent botulism.

Overpacking jars – this can lead to poor heat circulation and uneven cooking.

Ignoring altitude adjustments – pressure must be adjusted for elevation to ensure safety.

Ways to Use Canned Collard Greens

Once you have jars of collards stocked up, you’ll find many delicious ways to use them:

Heat and serve as a simple side with garlic and onions

Add to soups and stews for extra greens

Stir into beans and rice for a Southern-style meal

Mix with eggs for a nutrient-packed breakfast scramble

Blend into smoothies (yes, really!) for an iron-rich boost

Final Thoughts on This Canning Collard Greens Recipe

There’s something incredibly satisfying about preserving your own food. This canning collard greens recipe is not only easy but also rewarding. You’ll save money, reduce food waste, and enjoy garden-fresh greens all year long.

Whether you’re new to canning or a seasoned pro, following a tried-and-true method like this ensures both safety and flavor. So the next time collard greens are in season, grab your pressure canner and give it a try!