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Message: [QUOTE="Purrfluff, post: 116138, member: 5442"] I've never heard of using blanching water. Do you dump the water into a ziploc bag along with the greens and freeze the whole thing? Do you add sugar to the blanching water? Do you put everything in while it's still hot or do you cool both the liquid and the greens first? This could be very useful because if I am lucky I'll have a lot of chard and kale and I'd like to preserve some of it. Thanks! As far as getting used steam canners... in addition to probably getting a replacement seal you'll need to have the gauge checked for accuracy. I've read that some extension services will test your gauge but I haven't actually seen this service available. Sometimes the manufacturer will test it for you if you send them the gauge. I believe this applies only to dial gauges. [/QUOTE]