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Greens

Yield: 1 Servings

Ingredients and directions for this recipe

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

See also:
Previous recipe Greenport Soup
Next recipe Greens "delight"

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