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Wash, remove outside leaves. Cut into desired size pieces and boil for 5 min. Pack into jars to within 1/2 in. of top. Add 1 tsp. canning salt to each quart. Fill to within 1/2 in. of top of jar with the precooking liquid or boiling water, adjust lids and process quarts 55 min. at 10 lbs. pressure or 11 lbs. for a dial gauge canner.