Canning Spinach and other Greens

Canning Spinach and other Greens

Prep Time: 0

Yield: 0

Canning Spinach and other Greens

Ingredients

Instructions

  1. 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.
    Canner Pressure (PSI) at Altitudes of
    Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft
    Hot Pints
    Quarts
    70 min
    90
    11 lb
    11
    12 lb
    12
    13 lb
    13
    14 lb
    14


    Table 2. Recommended process time for Spinach and Other Greens in a weighted-gauge pressure canner.
    Canner Pressure (PSI) at Altitudes of
    Style of Pack Jar Size Process Time 0 - 1,000 ft Above 1,000 ft
    Hot Pints
    Quarts
    70 min
    90
    10 lb
    10
    15 lb
    15
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