Recipe - Greens

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 overcooking, 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
1inch head space. Add One half teaspoon salt per pint, 1 teaspoon per quart,
Cover with boiling water, leaving 1inch 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 MMRecipes Digest V4 #168 by BobbieB1@aol.com on Jun 30, 1997