For canning, wash fresh turnip greens, choose jars specifically made for home canning and use a pressure cooker. Blanch one pound of turnip greens by steaming until wilted, or about 3 to 5 minutes. Clean canning jars should sit in hot water until needed.
Fill jars loosely, and add boiling water. Wipe each jar's rim, and add the lid and a ring. Put filled jars on the rack in the pressure cooker and process.
When removing the jars, do not touch or tighten the rings. Set the jars a few inches apart on a rack or folded towels. Let the jars cool for 12 to 24 hours, and then check to see if the lid dome is down, or sealed. Take the rings off, and wash them for later use.