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. After blanching, dip
them quickly into cold water. Then pack the greens tightly into jars and
add 1 teaspoonful of salt to each jarful. No water has to be added to
greens, because the leaves themselves contain sufficient water. When the
jars are thus packed, adjust the covers and proceed to sterilize and
cook the greens according to the directions previously given. If the
water bath is to be used, boil them in it for 1-1/2 to 2 hours; but if
the pressure cooker is to be employed for this purpose, cook them at a
5-pound pressure for 60 minutes or at a 10-pound pressure for
40 minutes.