MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       Title: GREENS
  Categories: Can/preserv, Presscooker
       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
  
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