I'm doing just that right now. Spent the past few hours cleaning, chopping and pressing them. Now they're boiling, 3 pots (20q+10q+8q) almost full. My biggest batch to date. I only have 21 q of canning of room, so it will be a while, and I will leave a few jars without processing for early consumption.
Ted, why do you add salt during cooking? When I started doing this, I thought that salt helps in the preservation, but then learned otherwise. I can stand corrected.
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