Canned 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.

Jar size: Pints or Quarts

Instructions:

1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

2. Wash only small amounts of greens at one time. Drain water and continue rinsing until water is clear and free of grit.

3. Cut out tough stems and midribs.

4. Place 1 pound of greens at a time in cheesecloth bag or blancher basket and steam 3 to 5 minutes or until well wilted.

5. Add 1/2 teaspoon of salt to each quart jar, if desired.

6. Fill jars loosely with greens and add fresh boiling water, leaving 1-inch headspace.

7. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

8. process in a pressure canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Dial-Gauge Pressure Canner

 

 

 

Canner Pressure (PSI) at Altitudes of:

Style of Pack

Jar Size

Process Time

0-2000 ft

2001-4000 ft

4001-6000 ft

6001-8000 ft

Hot

Pints

70 min

11 lb

12 lb

13 lb

14 lb

Quarts

90 min

11 lb

12 lb

13 lb

14 lb

 

Processing Times for Weighted-Gauge Pressure Canner

 

 

 

Canner Pressure (PSI) at Altitudes of

Style of Pack

Jar Size

Process Time

0-1000 ft

Above 1000 ft

Hot

Pints

70 min

10 lb

15 lb

Quarts

90 min

10 lb

15 lb

Source: National Center for Home Food Preservation




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