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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