| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Can/preserv, Presscooker |
1 |
Servings |
INGREDIENTS
|
|
Chard OR |
|
|
Kale OR |
|
|
Mustard OR |
|
|
Spinach OR |
|
|
Beet Tops OR |
|
|
Turnips OR |
|
|
Poke OR |
|
|
Other Wild Greens |
|
|
Salt |
INSTRUCTIONS
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
Posted to MM-Recipes Digest V4 #168 by BobbieB1@aol.com on Jun 30, 1997
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