Beaver Press | 1912-09-13 | Page 3 | Hints on Canning Greens

HINTS ON CANNING GREENS method which if followed carefully will insure success f every time many things used for greens may bo be canned by the following method pick over carefully and wash the leaves mixture of kinds Is desirable cook in boiling salted baited water as for the table until nearly done do not have much water but cook in closed kettles to make maka the steam do the work then pack closely in jars jara and pour over them boiling vinegar to fill every air space then seal tightly as any other canning pack the greens closely in the tha jar and when pouring in the bolling boiling vinegar run a knife blade around the edge in order to open up the spaces tor for the vinegar wrap each jar in brown paper or put into paper bags baga and keep as other canned fruits spinach mustard chard beet and other greens are put up in this way commoner