New Orleans Greens The Best Recipes

Sunday, May 5, 2019

New Orleans Greens

"Greens with a real kick! I make these regularly to preserve canned and geared up for once I wanna serve them. Goes fantastic with meatloaf or toted along to a pot success. Enjoy!"

Ingredients :

6 slices bacon
8 cups water
4 onions, chopped
1 turnip, peeled and chopped
1 green bell pepper, chopped
1 pink bell pepper, chopped
2/3 cup apple cider vinegar
1 tablespoon honey
5 cloves garlic, minced
1 tablespoon ground black pepper
1 tablespoon warm pepper sauce
2 teaspoons celery seed
three pounds mustard veggies, washed and chopped
6 1-quart canning jars with lids and earrings (non-obligatory)

Instructions :

Prep : 30M	Cook : 48M	Ready in : 3H15M

Place the bacon into a massive stock pot over medium warmness, and pan-fry until crisp and brown, turning often, about 10 minutes. Remove bacon, permit to cool, and crumble while cooled. Set bacon aside.
Pour water into the pot with the drippings, and stir within the onions, turnip, inexperienced and purple bell peppers, apple cider vinegar, honey, garlic, black pepper, warm pepper sauce, and celery seed. Bring to a boil, and stir inside the mustard greens. Reduce warmness to a simmer, and prepare dinner until veggies are very soft, at least 2 hours. Crumble bacon into the veggies to serve.
For canning, sterilize the jars and lids in boiling water for at the least five mins. Pack the vegetables into the new, sterilized jars, filling the jars to within 1/4 inch of the pinnacle. Run a knife or a skinny spatula across the insides of the jars after they had been crammed to get rid of any air bubbles. Wipe the edges of the jars with a wet paper towel to get rid of any food residue. Top with lids, and screw on jewelry.
Place a rack inside the backside of a large dial-gauge or weighted-gauge strain canner. Place the jars into the strain canner, and upload water to absolutely cover the jars. Seal the pressure canner, area over medium warmness, and convey to twelve kilos of strain. Reduce heat just enough to maintain the stress constant, and method for seventy five minutes, or the duration of time advocated in your area. Remove from heat, and permit pressure within the canner to launch gradually; remove the lid, and remove warm jars with a canning tongs.
Place jars onto a fabric-protected or wood surface, numerous inches apart, until cool. Once cool, press the top of every lid with a finger, making sure that the seal is tight (lid does now not move up or down in any respect). Store in a fab, dark place.

Notes :

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