Canning Collard Greens Recipe: Preserve the Soul of Southern Greens

If you’re a fan of Southern cooking, you know that collard greens are more than just a side dish—they’re a cultural staple. Whether served with cornbread, ham hocks, or a touch of vinegar, collard greens deliver deep, earthy flavors that comfort the soul. But what happens when your garden or local market gives you more greens than you can eat in a week? That’s where our detailed canning collard greens recipe comes in.

In this blog, we’ll walk you through the step-by-step process of safely and deliciously canning collard greens at home. Whether you’re a beginner or a seasoned canner, this guide from Canning Steps will help you enjoy your harvest year-round.

Why Can Collard Greens?

Fresh collard greens are nutritious and packed with vitamins A, C, and K, along with fiber and calcium. But they have a short shelf life, typically lasting only a few days in the fridge. Freezing is an option, but if you’re looking for long-term storage without relying on freezer space, pressure canning is your best bet.

Properly canned collard greens can last up to 12–18 months or longer in your pantry. Plus, they’re an instant ingredient when you want to whip up a quick weeknight meal.

Important Note: Use a Pressure Canner!

Since collard greens are a low-acid vegetable, water bath canning is not safe. You must use a pressure canner to eliminate the risk of botulism and ensure safe storage. Don’t worry—we’ll guide you through every step in this canning collard greens recipe to make it stress-free.

Supplies You’ll Need

Before we dive into the recipe, make sure you have the following:

Equipment:

• Pressure canner

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

• New canning lids and rings

• Jar lifter and funnel

• Large stock pot for blanching

• Tongs

• Colander or strainer

• Clean dish towels

Ingredients:

• Fresh collard greens (around 28 pounds for 7 quarts)

• Non-iodized salt (optional)

• Water

Step-by-Step Canning Collard Greens Recipe

Step 1: Harvest and Prepare the Greens

Start with fresh, tender collard greens—either from your garden or a local farmer’s market. Avoid greens that are yellowing or overly tough.

• Rinse thoroughly in cold water, and remove any dirt or bugs.

• Discard tough stems or large ribs if desired.

• Tear or cut the greens into manageable pieces (2-3 inch sections work best).

Tip: Wash the greens at least 2-3 times to ensure all grit is removed.

Step 2: Blanch the Greens

Blanching is essential for:

• Wilting the greens to pack more into jars.

• Removing enzymes that can degrade quality over time.

To blanch:

• Bring a large pot of water to a boil.

• Drop the greens in batches into the boiling water.

• Boil for 3–5 minutes until wilted but still bright green.

• Remove immediately and place in cold water to stop cooking.

Drain thoroughly before canning.

Step 3: Sterilize the Jars

While you blanch, sterilize your jars:

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

• Rinse well.

• Keep jars warm in simmering water or a 200°F oven until ready to use.

Step 4: Pack the Jars

Using a jar funnel:

• Loosely pack the blanched collard greens into hot jars.

• Add optional ½ teaspoon of canning salt per pint or 1 teaspoon per quart for flavor (do not use iodized salt).

• Fill jars with boiling water, leaving 1-inch headspace.

Use a bubble remover or knife to release trapped air. Adjust headspace if needed.

Step 5: Seal the Jars

• Wipe the rims clean with a damp cloth.

• Apply new lids and screw bands to fingertip-tight.

Step 6: Pressure Can the Greens

This is the most important part of the canning collard greens recipe.

• Place jars into your pressure canner.

• Add water per your canner’s instructions (usually 2–3 inches).

• Lock the lid and heat over medium-high.

Let the steam vent for 10 minutes, then add the weight or set your pressure dial.

Processing Times:

Note: Adjust pressure for altitude. For 2,000–4,000 ft, use 12 PSI (dial) or 15 PSI (weighted).

Step 7: Cool and Store

After processing:

• Let pressure return to zero naturally.

• Remove the lid carefully.

• Wait 5–10 minutes before removing jars.

Place jars on a towel and let them sit undisturbed for 12–24 hours. Then:

• Check seals (lids should not flex).

• Label with the date.

• Store in a cool, dark place.

How to Use Your Canned Collard Greens

Your canned collard greens are fully cooked and ready to use. Just heat and season to your taste.

Ideas:

• Add to soups or stews

• Serve with smoked turkey or ham

• Sauté with onions and garlic

• Toss in a pot with vinegar, hot sauce, or pepper flakes for a Southern-style side dish

Tips for Best Results

• Don’t over-pack the greens in the jars. They need space to expand slightly.

• Always use new lids to ensure a proper seal.

• If a jar doesn’t seal, refrigerate and eat within a few days.

• Keep track of batch dates so you use the oldest first.

FAQs About Canning Collard Greens

Can I add bacon or seasoning to the jars?

No. Adding meat or fats directly to canned vegetables changes acidity and can lead to unsafe results. Add flavor after opening the jar.

Do I need to add lemon juice or vinegar?

No. Collard greens are low-acid, so acidifying isn’t standard or required. Use a pressure canner to ensure safety.

What if my greens look darker after canning?

That’s normal! The color may shift slightly during the high heat process, but the flavor and nutrients remain intact.

Final Thoughts

This canning collard greens recipe is perfect for anyone wanting to preserve the hearty flavor of Southern greens for months—or even years—to come. With the right tools, a bit of prep, and a good pressure canner, you’ll never have to toss another leaf of your harvest again.

From backyard growers to homesteaders and lovers of Southern cuisine, canning collard greens keeps tradition alive in a modern, sustainable way.

For more guides like this, visit Canning Steps and explore our ever-growing library of tested, safe, and delicious canning recipes.