We love mustard greens and they’re so easy to grow but they surely aren’t easy to put up. Friday morning I was in the garden just after daylight. I cut four grocery sacks of mustard greens.
By the time I washed them outside, came in and cut the stems out, gave them one more rinse and blanched them, I realized I needed to cut more. I was hoping to have enough to fill the canner – 19 pints. Back to the garden . . with a big cardboard box. I filled it and it was 5 p.m. by the time the canner was done . . from about 7:15 a.m. to 5 p.m., almost non-stop and I got 12 pints of mustard greens.
We’ll probably have them in the garden through mid-March but I’d like to end up with at least 40 or 50 pints canned. We have the mustard . . just not sure I have the time to get that many pints processed. It sure will be nice to have them during the summer but it’s not so nice getting them washed and stemmed!