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