Wash and cut in uniform pieces. Cover with water and bring to boil.
Pack hot, filling to within 1/2 inch of the top of jar (Water in
which vegetables were precooked or boiling water can be used.)
Add 1 teaspoon salt to each quart jar. Put on cap, screwing band
Process in boiling bath 3 hours. (In pressure cooker, process at
10 pounds for 40 minutes.
Pints should be processed for 30 minutes at 10 pounds.)