peevyhouse
Assistant Cook
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!
already done this,,, tell me moreHi and welcome to Discuss Cooking [emoji2]
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
What more do you want to know?already done this,,, tell me more