Spinach and Other Greens
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 1/4 teaspoon of salt to pints and 1/2 teaspoon of salt to quarts, if desired.
Hot Pack - Fill hot jars loosely with greens and add fresh boiling water, leaving 1-inch headspace. Remove air bubbles, adjust lids and process.
|Spinach and Other Greens in Glass Jars|
|Style of Pack||Jar Size||Process Time||Canner Pressure at "0" ft|
|Hot||Pints||70 min||11 lb||10 lb|
* CAUTION process 100 minutes if soup contains seafoods.
For processing at above 1,000 ft, see Altitude Adjustments.