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Suggest a better descriptionWash 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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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.2mg | 0 % | |
Potassium 5mg | 0 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.2g | ||
Protein 0g | 0 % | |
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Calories per serving: 1
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