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Title: Greens
Categories: Canning Vegetable
Yield: 1 Servings
| Chard OR | ||
| Kale OR | ||
| Mustard OR | ||
| Spinach OR | ||
| Beet Tops OR | ||
| Turnips OR | ||
| Poke OR | ||
| Other Wild Greens | ||
| Salt |
: Wash greens thoroughly through several changes of water. Discard large, tough stems. Heat greens until wilted in just enough water to prevent sticking. To hasten wilting and prevent over-cooking, turn greens over when steam begins to rise around the edges of pan. Cut through greens several times with a sharp knive before packing. Pack hot into hot jars, leaving 1-inch head space. Add 1/2 teaspoon salt per pint, 1 teaspoon per quart, Cover with boiling water, leaving 1-inch ehad space. Remove air bubbles. Adjust caps. Process pints 1 hour and 10 minutes, quarts 1 hour and 30 minutes at 10 pounds pressure.
SOURCE: Ball Blue Book Typos by Kathryn Cone From: Bobbieb1@aol.Com Date: 30 Jun 97 Meal-Master Format Recipes (Mailing List) Ä
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