The canning directions here given are for 1-quart jars. If pint jars are
to be used, decrease the salt proportionately; also, decrease the time
for cooking in each case one-fifth of the time, or 20 per cent. If
2-quart jars are to be used, double the amount of salt and add to the
length of time for cooking one-fifth, or 20 per cent. For instance, if a
1-quart jar of food requires 90 minutes, a pint jar of the same food
would require 72 minutes and a 2-quart jar, 108 minutes.
GROUP 1--GREENS
58. In canning greens, or vegetables belonging to the first group,
select those which are fresh and tender. Greens that are old and
inclined to be strong and tough may require longer blanching and
cooking. Look the greens over carefully, rejecting all leaves that are
wilted or otherwise spoiled. Cut off the roots and drop the leaves into
a pan of cold water. Wash these thoroughly a number of times, using
fresh water each time, in order to remove all sand and dirt that may be
clinging to them. Then proceed to blanch them for 10 to 15 minutes in
steam, suspending the greens over boiling water in a piece of
cheesecloth, a colander, or the top of a steamer.
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