RECIPE TAKEN FROM Rodney Bankens
My wife does not like meat or fat in her vegetables, so I am very bland in some of my canning. I prepare my greens by washing very good. I then put them in a mixture of hot water and chicken broth and bring them to a boil. I have my jars very hot also. I use a funnel to place the greens in the jar and i pack them well. I put 1/2 teaspoon of salt in the jar then I pour the final liquid. I seal the jars and place them in the canner. I use a double stack canner and can can 16 pints in each canner. I bring my canner to 11 -12 pounds and I pressure them for 70 minutes. They are very good straight from the jar to be heated and eaten or meat and fat can be added.
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