Selecting, Preparing and Canning Vegetables
Spinach and Other Greens
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.
Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
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
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
||Canner Pressure (PSI) at Altitudes of|
|Style of Pack
||0 - 2,000 ft
||2,001 - 4,000 ft
||4,001 - 6,000 ft
||6,001 - 8,000 ft|
|Table 2. Recommended
process time for Spinach and Other Greens in a weighted-gauge
||Canner Pressure (PSI) at Altitudes of
|Style of Pack
||0 - 1,000 ft
||Above 1,000 ft
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.
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