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Home > Canning > Canning Specifics
Canning Spinach and other Greens
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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