"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Farm to Table
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 11-14-2017, 03:06 PM   #1
Assistant Cook
 
Join Date: Nov 2017
Location: tennessee
Posts: 2
Canning greens

I just canned some mustard and turnip greens. But after canning them I noticed that there was no liquid in the jars. Am I safe to eat these, or do I need to throw them away? I have never canned greens!

__________________

__________________
peevyhouse is offline   Reply With Quote
Old 11-14-2017, 03:30 PM   #2
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 19,795
Hi and welcome to Discuss Cooking

For safe canning results, you must follow recipes developed and approved by the USDA and University extension laboratories. To safely can low-acid vegetables, you need to use a pressure canner. If it's been less than 24 hours since you did this, you can reprocess them correctly and they will be safe. Otherwise, keep them in the fridge and eat them within a week.

This is the approved recipe and method for canning greens: http://nchfp.uga.edu/how/can_04/spinach_greens.html
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 11-14-2017, 04:24 PM   #3
Assistant Cook
 
Join Date: Nov 2017
Location: tennessee
Posts: 2
already done thiss

Quote:
Originally Posted by GotGarlic View Post
Hi and welcome to Discuss Cooking

For safe canning results, you must follow recipes developed and approved by the USDA and University extension laboratories. To safely can low-acid vegetables, you need to use a pressure canner. If it's been less than 24 hours since you did this, you can reprocess them correctly and they will be safe. Otherwise, keep them in the fridge and eat them within a week.

This is the approved recipe and method for canning greens: National Center for Home Food Preservation | How Do I? Can Vegetables
already done this,,, tell me more
__________________
peevyhouse is offline   Reply With Quote
Old 11-14-2017, 05:34 PM   #4
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 19,795
Quote:
Originally Posted by peevyhouse View Post
already done this,,, tell me more
What more do you want to know?
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 11-15-2017, 10:24 AM   #5
Sous Chef
 
GA Home Cook's Avatar
 
Join Date: Sep 2012
Location: Cartersville, GA
Posts: 630
The amount of water is not indicative of the safety of the product. If they were canned under the correct conditions, as GG stated, then they are safe. Its all about time and temperature.
__________________
GA Home Cook is offline   Reply With Quote
Old 11-15-2017, 01:33 PM   #6
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,477
They (and their pot likker) freeze really well. ~~ However, I don't care for roots that have been frozen...they tend to be mushy. Fresh roots can be added when they come out of the freezer.

Fun!
__________________

__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Reply

Tags
canning, greens

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:59 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.