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.
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.
======================================================= === * 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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