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  Recipe Home » Vegetables » Canning Spinach & Other Greens
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  Canning Spinach & Other Greens
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 308
Ingredients:
***** Not Found *****
Instructions:
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.

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