Canning Greens 1:2 - Walker Homestead June 30, 2011

Up and until now, we have talked about setting up the homestead garden, growing on the homestead but not about harvesting and preparing as well as preserving that which is grown on the homestead. In this first of two video updates, we will discuss the fundamentals of harvesting and canning greens. Swiss Chard is the vegetable discussed in this video, but Spinach, Collards, Mustards or any other green will work A-OK with this canning process.

Canning can be dangerous. You can get injured during the canning process as well as ill from that having been improperly canned. I hope you enjoy this entertaining video, but you do agree to assume all cost of damages from any form by attempting to can your own foods. Just an FYI as well as a CYA there for the both of us...you know how the world is now days.

Whew! Glad I got that out of the way. ENJOY!!

Category:

Entertainment

Tags:

• Canning
• Can
• Jar
• Jarring
• Pressure
• Cook
• Cooker
• Cooking
• Harvesting
• Harvest
• Swiss
• Chard
• Spinach
• Mustard
• Collard
• Beet
• Homestead
• Homesteading
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• Gardening
• Egg
• Eggs
• Chickens
• Raising
• Backyard
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• Farming
• Hobby
• Vegetables
• Homegrown
• Grown
• Growing
• Self
• Sufficiency

[sulaearts]

@woodturningjohn - This is VERY good to know. I use to boil the jars, but the mess level peaked if you know what I mean. I will start cranking up my oven to the 225 degree; your advice is well appreciated.

[woodturningjohn]

I too use the oven to heat my jars, but since normally boiling water is used to sterilize the jars at 212 degrees I set my oven at 225. They look great, I wish I had planted more kale and chard for canning. Will have to put in extra for my Fall harvest. Thanks and have a great day.