Title: Canning Spinach and Other Greens
Categories: Vegetables, Canning
Yield: 1 recipe
Quantity: An average of 28 pounds is needed per canner load of 7 quarts;
an average of 18 pounds is needed per canner load of 9 pints. A bushel
weighs 18 pounds and yields 3 to 9 quarts--an average of 4 pounds per
quart.
Quality: Can only freshly harvested greens. Discard any wilted,
discolored, diseased, or insect-damaged leaves. Leaves should be tender
and attractive in color.
Procedure: Wash only small amounts of greens at one time. Drain water
and continue rinsing until water is clear and free of grit. Cut out
tough stems and midribs. Place 1 pound of greens at a time in
cheesecloth bag or blancher basket and steam 3 to 5 minutes or until
well wilted. Add 1/2 teaspoon of salt to each quart jar, if desired.
Fill jars loosely with greens and add fresh boiling water, leaving
1-inch headspace.
Adjust lids and process following the recommendations in Table 1 and
Table 2.
Table 1. Recommended process time for Spinach and Other Greens in a
dial-gauge pressure canner.
Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 70 minutes for Pints, 90 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb.
Table 2. Recommended process time for Spinach and Other Greens in a
weighted-gauge pressure canner.
Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 70 minutes for Pints, 90 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.
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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias
