Go Back
–+ servings
Print

Canning kale

This is a walk-through of the USDA's procedure for safely home pressure canning kale.

Course Side Dish
Cuisine American
Keyword Kale
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Yield 1 varies
Calories 35 kcal

Ingredients

Instructions

  1. Wash a small amount of kale at a time, to ensure you are being thorough. Wash in a sink or tub of water, then drain and rinse until rinse water runs clear of any dirt or grit.
  2. Trim off and discard tough ribs and stems.
  3. Put about ½ kg (1 lb) of kale at a time in a cheesecloth bag, or a basket, and steam until well wilted -- about 3 to 5 minutes.

  4. Pack loosely into half-litre (US pint) jars or 1 litre (US quart) jars.

  5. Leave 3 cm (1 inch) headspace.
  6. Top up with clean boiling water (such as from a kettle, for instance), maintaining headspace.
  7. Debubble, adjust headspace.
  8. Wipe jar rims.
  9. Put lids on.
  10. Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)

  11. Processing time: half-litre (US pint) jars for 70 minutes OR 1 litre (US quart) jars for 90 minutes.