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

##### Go To Top of File &&&&&& MSU Extension Home Page &&&&&& Main Page for this Data Base

###### This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact wrublec@msue.msu.edu . Please read our disclaimer for important information about using our site.