The greens were ready to be harvested last week and I planted a few too many to eat all at once. So, I decided to look up how to preserve greens in the Ball book of Canning.
The procedure was very simple so I got to it one morning.
I trimmed and washed all the endive/escarole greens first and cut them up into smaller pieces.
I then did the same with the Swiss chard except I removed all the stems from the leaves.
I boiled a large stock pot of water and blanched all the greens for a few minutes until they wilted. Once they were drained, I filled these pint jars and topped them off with boiling water leaving 1" of headspace and added a 1/2 teaspoon of salt to each jar. Using a chopstick, I stirred the greens to release any trapped air bubbles.
Into the pressure canner they went and I processed them for 1 hour and 10 minutes at 10 lbs of pressure for my elevation.
I will be able to add these greens to a variety of soups over the winter months. I still have some jars of kale that I did last year to use up. These jars will be one more item to add to the prepper-pantry shelves.
Enjoy your day fellow Hiveans, I am off to the kitchen to process tomatoes.
Until next time, this is Sunscape
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