Swiss Chard Canned in Pint Jars
Ingredients
Directions
Prepare
Wash the Swiss chard carefully.
Blanch in steam for 15 minutes.
Cold dip the chard.
Pack and sterilize
Pack the chard into sterilized pint jars.
Add 1 teaspoon of salt to each pint jar.
Cover with boiling water, leaving ½ inch of space at the top.
Sterilize for 2 hours.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Swiss chard
- The leafy green that is packed and preserved, supplying the dish's texture and flavor.
The step that matters
Cover with boiling water, leaving ½ inch of space at the top. The headspace gives the contents room to expand during heating and cooling, which helps the jar seal properly and keeps liquid from being forced out.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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