How To Can Mustard Greens

You can can mustard greens at home with just a few simple steps, and it’s honestly one of the easiest ways to preserve this peppery Southern staple so you can enjoy it all year long.
 
If you’ve been wondering how to can mustard greens, the good news is that it’s basically a matter of washing, simmering, packing into jars, and processing them in a pressure canner.
 
Mustard greens are low-acid vegetables, so they absolutely must be processed in a pressure canner, not a water bath, to keep them safe.
 
Once you get the hang of it, you’ll be able to can mustard greens whenever your garden gives you more than you can eat fresh.
 
In this post, we’ll walk through exactly how to can mustard greens, from picking the best leaves to sealing jars you can stash in your pantry for months.
 
Let’s dive in so you can start canning mustard greens with confidence.
 

How to Can Mustard Greens Step by Step

Learning how to can mustard greens isn’t complicated once you understand the basic process, so let’s break it down.
 
The whole idea behind how to can mustard greens is simple: you prep the greens, cook them down a bit, pack them into jars, and let the pressure canner do the heavy lifting.
 
Here’s how to can mustard greens the right way from start to finish.
 

1. Pick and Clean Your Mustard Greens

The first step in how to can mustard greens is choosing fresh, tender leaves.
 
Pick mustard greens in the morning when they’re crisp, and avoid any leaves that are yellowing, wilted, or full of bug holes.
 
Give the greens a good rinse in cold water to knock off dirt, grit, and any little critters hiding in the folds.
 
If you’re working with a big batch, rinse in several changes of water until it runs clear.
 

2. Blanch or Simmer the Greens

To can mustard greens properly, you’ll want to blanch them first.
 
Drop the greens into boiling water for about three minutes, then plunge them into ice water to stop the cooking.
 
Some folks prefer to simmer mustard greens for about ten to fifteen minutes until they’re nicely wilted, which also helps them pack down better.
 
Either way, this step softens the leaves so you can can mustard greens without ending up with a jar that’s mostly air.
 

3. Pack the Jars With Hot Greens

Now comes the part where you actually can mustard greens into their jars.
 
Use clean, hot jars and pack the blanched greens in tightly, leaving about one inch of headspace at the top.
 
Add a half teaspoon of canning salt to pint jars or one teaspoon to quart jars if you like, though it’s optional.
 
Ladle in boiling water over the mustard greens, making sure they’re fully covered, then run a knife around the inside to release trapped air bubbles.
 
Wipe the rims, apply your lids and rings, and your greens are ready to can.
 

Why You Must Pressure Can Mustard Greens

When you can mustard greens, you can’t cut corners on the canning method, and here’s why.
 

1. Mustard Greens Are a Low-Acid Food

Mustard greens fall into the low-acid category, which means they don’t have enough natural acid to stop dangerous bacteria from growing.
 
That’s why boiling water baths aren’t safe when you can mustard greens, no matter what old family recipes might say.
 

2. Pressure Canning Kills Botulism Risk

The only safe way to can mustard greens is with a pressure canner that reaches 240°F.
 
At that temperature, you destroy the spores that cause botulism, which simply won’t happen in a water bath.
 
So if you’re going to can mustard greens, do it right and use a pressure canner.
 

3. Proper Processing Times Matter

Pints of mustard greens need 70 minutes at 10 pounds of pressure, while quarts need 90 minutes.
 
Adjust for altitude if you’re higher up, because the pressure needs to go up as you climb.
 
Follow these times closely when you can mustard greens and you’ll have a safe, shelf-stable product.
 

Tips for Canning Mustard Greens Like a Pro

Once you know how to can mustard greens, a few extra tips make the process smoother.
 

1. Don’t Overpack the Jars

It’s tempting to cram as many greens as possible when you can mustard greens, but overpacking can cause sealing problems.
 
Leave that full inch of headspace so the jars seal correctly.
 

2. Use Fresh Lids Every Time

Always use new lids when you can mustard greens, since old ones may not seal properly.
 
Rings can be reused, but the flat lids should be brand new.
 

3. Let Jars Cool Undisturbed

After you can mustard greens, let the jars sit untouched for 12 to 24 hours.
 
You’ll hear that satisfying ping as they seal, and any jars that don’t seal should go straight into the fridge.
 

So, How to Can Mustard Greens?

You can can mustard greens by washing and blanching fresh leaves, packing them into hot jars with boiling water, and pressure canning them for the right amount of time.
 
The key takeaway is that mustard greens are low-acid, so pressure canning is non-negotiable when you can mustard greens at home.
 
With a little patience and the right equipment, you’ll be able to can mustard greens and enjoy that peppery Southern flavor any time of year.
 
Happy canning!