SPINACH AND OTHER GREENS

Michigan State University Extension
Preserving Food Safely - 01600053
10/13/97

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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