INGREDIENTS

INSTRUCTIONS

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.  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 headspace.  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 pressure canner.  Style of Pack: Hot.  Jar Size: Pints,
Quarts. Process Time: 70  minutes for Pints, 90 minutes for Quarts.
Canner Pressure (PSI) at  Altitudes of 0 - 2,000 ft: 11 lb. 2,001 -
4,000 ft: 12 lb. 4,001 -  6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb.
Table 2. Recommended process time for Spinach and Other Greens in a
weighted-gauge pressure canner.  Style of Pack: Hot.  Jar Size: Pints,
Quarts. Process Time: 70  minutes for Pints, 90 minutes for Quarts.
Canner Pressure (PSI) at  Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000
ft: 15 lb.  ======================================================= ===
* USDA  Agriculture Information Bulletin No. 539 (rev. 1994) *
Meal-Master  format courtesy of Karen Mintzias  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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