Canning Spinach And Other Greens

* Exported from MasterCook *

CANNING SPINACH AND OTHER GREENS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Canning

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

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.

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



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