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
dial-gauge weighted-gauge
Hot Pints 70 min 11 lb 10 lb
Quarts 90 min

* CAUTION process 100 minutes if soup contains seafoods.

For processing at above 1,000 ft, see Altitude Adjustments.

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