Michigan State University Extension
Preserving Food Safely - 01600053
08/03/99

SPINACH AND OTHER GREENS


QUANTITY: An average of 28 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
hot jars loosely with greens and add fresh boiling water,
leaving 1-inch headspace. Adjust lids and process.


RECOMMENDED PROCESS TIMES FOR SPINACH AND OTHER
GREENS IN A DIAL-GAUGE PRESSURE CANNER 
     

                      Canner Pressure (PSI) at Altitudes of  

Style                                                        

of     Jar    Process 0-        2001-     4001-     6001-    

Pack   Size   Time    2000 ft.  4000 ft.  6000 ft.  8000 ft. 

Hot    Pints  70 min. 11 lb.    12 lb.    13 lb.    14 lb.   





Hot    Quarts 90      11        12        13        14


RECOMMENDED PROCESS TIME FOR SPINACH AND OTHER
GREENS IN A WEIGHTED-GAUGE PRESSURE CANNER 
  

                    Canner Pressure (PSI) at Altitudes of    

Style                                                        

of       Jar      Process     0-                Above        

Pack     Size     Time        1000 ft.          1000 ft.     

Hot      Pints    70 min.     10 lb.            15 lb.       

Hot      Quarts   90          10                15


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