It is set up to do 18 lbs. for 3-9 pints at a time - since pints is what you want. Do all your prep work - deribbing and washing first. Set up 2 or 3 blanching pots and the canner pre-heating on the 4th burner. Fill all 9 jars with blanched greens then add the boiling water to all 9 and seal. All 9 go in the canner at the same time. The boiling water keeps them hot enough.

OR you can always do smaller amounts at one time. Does that help?

Dave

Thanks Dave, I read that upteen times and just couldn't get that through my head.

If I only have one blanching pot will the 1st filled jars be ok to sit the time it takes to fill the rest. I was concerned about bacteria?

The thought of canning greens leaves me a little (dare I say it) green. What is the texture like on these after processing? Is it worth the effort? How does it compare to freezing, and what do you just use for? Just soups, or what?

I've never eaten a lot of greens but have been trying to eat more this year. I grew both collards and kale (Nero di Toscana). They sure require a lot of washing!!

NO recipe or process will give exact end product measurements! There are just too many varables involved. Beans for instance can vary in physical size, and that would affect the total amounts that fill jars. They say to do things in small batches only because the blanching can be slow due to the amount of boiling water needed, and the time it takes to get it to recover back up to blanching temps. Suffice to say, even if you have exact measurements of each and every single component, including water, you also have to now deal with the metric system as jar capacities are now different ounces compared to just a few years ago.
For me, color and texture arealso very important, si I opto to blanch and freeze instead. This gives a much better texture and color. Even for that, my beans are now the yellow waxed type, which hold up better to freezing and a have a fresher flavor once cooked. Just be sure to have plenty of empty jars on hand, and also plenty of time to do the whole process from start to finish. Measurments and weights of the vegetables will simply not give an actaul total amount you desire. If there are just a few beans left uncanned, then simply cook these up as a single serving.

These same issues and occur with jams and jellies, and the fruits involved, so be prepared. My use of Pomona pectin is buch better suited for odd sized batches. Jellies, as you might now, are difficult to have the proper ratio of sugar, liquid, and pectin to be exactly what a recipe indicates, Many times thinge can be very accurately measured, but the prouct may not set, or might be has hard as rubber. There is no exact science invold here due to the initial variables.

mom2wildboys, I am trying it both ways (canning/freezing), because I don't want to waste any. Freezing things is a piece of cake, but I only have so much freezer space left, and what is left is at a premium.

I have been looking at it like this for all the vegetables I am putting up: If I couldn't get fresh would I purchase the vegetable canned or fresh for the purpose I had in mind and figured that that might be a good way to decide how to process them at home. Some things we just like better frozen or really don't mind the taste of canned. Some, like carrots we don't care for either way.

My mom used to can greens and they came out quite similar to what you would get in a can today, but I haven't tried doing greens canned yet myself.

As for what you can use greens for there's LOTS of great recipes. To find some just Google: collard recipes, or kale recipes, etc. Lots of interesting ones will pop up.

If you find you don't care for the taste or texture of what you end up with you can still sneak them in soups or casseroles, etc.

Personally I prefer the idea of just blanching and freezing greens of all kinds because, as Ken said, you keep more texture, color and probably vitamins.

It also gives you more options in what you can make with the end product. In my case I have already frozen all the greens that I can allot space to in the freezer.

I always can greens. Sometimes they are beet greens, more often swiss chard, this year it's collards for Elery.

Washing and de-ribbing is the most time comsuming. Other than that I just start a big stockpot, toss in the greens, wilt them and then pack them, add salt and boiling water and into the pressure canner.

I like them canned better than frozen, because I like my greens well cooked. Elery says I must be part southern, collards have to be cooked for hours, LOL.

I never have freezer room after we butcher pork and beef, so mine have to be canned. I just open a pint jar and have it for lunch at work usually, but I've used them in soups, as a vegetable side dish, mixed and reheated with a pint of stewed tomatoes or as a bed for poached eggs.

annie

Thanks for your imput too Annie. The way I was understanding the NCHFP directions I was really dreading it, but you and Dave made it sound so much simpler and I really appreciate that.

Also Annie I finally got enough tomatoes to make your salsa and you have another convert for life. It is just delicious! The store bought stuff we had will have to go in recipes to disguise the taste. I hope we get enough to make more of yours! Next year, more tomatoes!