Do you can kale/greens?

[barefootfarmer]

Do any of you can your extra kale, mustard etc? If you do, how do you use it later? Does it still taste "good"?

Last year I thought my kale would over winter, but my calf got out and had other plans. I really missed having it for soups and egg dishes.

I'm considering canning up a bunch of it while I have a ton of it. But I've never had any kind of canned green so I'm not sure if I'd like it or not. I guess I could can a trial run, then open and see how it tastes.

So, if you do can your greens- what size jars do you use and how do you use it later?

[Homesteader]

I have canned our swiss chard. I do it in pints as it's just the two of us.

It's delicious! Just follow the ball blue book or other safe canning guidelines for time etc. Pressure canned only of course...

[Deleted]

Love spinach and Swiss chard. Takes a lot to make a little but worth it. Pints here too. We just cook a little chopped onion in butter, add greens, Mrs. Dash and heat through. Macaroni and cheese, a sausage and greens is one of our favorite meals....James

[barefootfarmer]

So good to know! I was thinking pints and then thinking about how much I actually use per recipe. I didn't want to fall into the trap of canning everything that I can fit into a jar- just the things that taste good and I'll actually use later. Thanks!

[Deleted]

I usually dehydate Brassicas or pickle them

Can spinach  

Hope this helps  

[Use Less]

I much prefer freezing, and think frozen blanched greens are closer to cooked fresh greens. As an elementary school kid, we regularly were dished bowls of canned spinach. I suppose it was Army surplus, and not just because it was pretty much khaki-colored. I was one of the kids who ate it but I don't think I'd touch it now.

[claytonpiano]

We love canned Kale. I use it in lasagna, a spinach type casserole that I make, creamed kale, in smoothies, as a side dish with onions and garlic, etc.