Canning spinach and other greens

1 Recipe

Ingredients

Quantity Ingredient
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb.
Above 1,000 ft: 15 lb.

Directions

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 ½ 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.

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.

======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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