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“This is reworded from the Kerr Canning Book!”
READY IN:
1hr 20mins
YIELD:
1 pint jars
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the cap and stem off and remove the seeds.
  2. Boil 3 minutes and pack into jars to within 1/2 inch from top.
  3. Add 1/2 tsp salt to each pint.
  4. Fill to within 1/2 inch of top with precooking liquid or boiling water.
  5. Put on cap and band.
  6. Process 35 minutes under 10 lbs pressure in cooker.

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