276 AGRICULTURE 



1. Vegetable greens, both wild and domestic (30 

 varieties). 



Recipe for canning vegetable greens: Prepare and can 

 the day picked. Sort and clean. Blanch in vessel with 

 a little water under false bottom or in a regular steamer 

 10 to 15 minutes. Remove. Plunge quickly into cold 

 water. Cut in convenient lengths. Pack in jar or con- 

 tainer tight and season by adding strip of bacon or a little 

 chipped beef, olive oil, etc., to taste. Add hot water to fill 

 crevices and level teaspoonful of salt to each quart. If 

 using glass jars place rubber and top in position, partially 

 seal ; if using tin cans, cap and tip completely. Sterilize 90 

 minutes in hot-water bath outfit ; 60 minutes in water-seal ; 

 50 minutes in steam-pressure outfit, under 5 pounds of 

 steam; 25 minutes in aluminum pressure-cooker outfit, at 

 15 pounds of steam. Remove from canner. Tighten 

 covers. Invert to cool and test joints. Wrap in paper to 

 prevent bleaching and store. 



Edible Cultivated Greens: Swiss chard, kale, Chinese 

 cabbage leaves, upland cress, French endive, cabbage 

 sprouts, turnip tops, New Zealand spinach, asparagus, 

 spinach, beet tops, cultivated dandelion, dasheen sprouts, 

 native mustard, Russian mustard, collards, rape, fennel. 



Edible Wild Greens: Pepper greens, lambs' quarter, 

 sour dock, smartweed sprouts, purslane or "pusley," chic- 

 ory, poke weed, dandelion, marshmarigold, wild mustard, 

 milk weed, tender sprouts of red-root. 



Cabbage, Brussel sprouts and cauliflower 



The recipe for canning these vegetables is practically 

 the same as for the above named vegetable greens and the 

 same instructions may be followed, except that these prod- 

 ucts should be soaked in cold slightly salty water for 20 or 

 30 minutes before blanching. 



Experience alone will teach the slight variations neces- 

 sary in amount of time required for blanching, amount of 

 seasoning necessary for the various vegetable greens, etc. 



