CANNING GREENS

Canning Spinach and Other Greens

Quantity Needed:

Anyone that cans or eats greens will know that once cooked a large pot ends up being very little volume.  You will need at least a bushel to get one canner load.

A bushel of greens weighs approximately 18 pounds and will yield approximately 9 pints of greens.   You can do quarts if you prefer.  It takes an average of 4 pounds per quart.

Quality:

Canning food does not improve its flavor so always can only freshly harvested greens. Discard any wilted, discolored, diseased, or insect- damaged leaves.

1: Wash only small amounts of greens at one time. Drain water and continue rinsing until water is clear and free of grit.  I put 1/2 cup of vinegar in my big pot of water with the second wash and as you can see from the picture there is still dirt coming off the greens.  I wash them a third time after this.

2: Cut out tough stems and midribs.

3:  Place 1 pound of greens at a time in cheesecloth bag or blancher basket and steam 3 to 5 minutes or until well wilted.

Alternative Method:  Heat greens with just enough water to keep them from sticking.  Turn greens as soon as they start to steam. 
 Cut up with a sharp knife.  You just want them nicely wilted, not cooked.  

4:  Fill jars loosely with greens 

5:  Add 1/4 teaspoon of canning salt to each pint jar.  Salt is optional. 

6:  Cover with fresh boiling water, leaving 1-inch head space.

7:  Remove air bubbles from your jars and wipe rims with a paper towel dipped in white vinegar.

8:  Place lids and rings on jars and tighten down finger tight.

9:  Place jars in your pressure canner and put on the lid

 Vent steam for a full 10 minutes.  (7 minutes if you are using an All American Canner).

10:  Place your regulator on canner and process pints 70 minutes or quarts 90 minutes. 

Adjust time for your altitude according to charts:

Table 1. Recommended process time for Spinach and Other Greens in a dial-gauge pressure canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 2,000 ft	2,001 - 4,000 ft	4,001 - 6,000 ft	6,001 - 8,000 ft
Hot	Pints	70 min	11 lb	12 lb	13 lb	14 lb
	Quarts	90	11	12	13	14

Table 2. Recommended process time for Spinach and Other Greens in a weighted-gauge pressure canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 1,000 ft	Above 1,000 ft
Hot	Pints	70 min	10 lb	15 lb
	Quarts	90	10	15

Always let your pressure drop naturally, rushing this will cause liquid loss from your jars.  Once your pressure has dropped to zero, wait 2 minutes before opening your canner.  Open with lid away from your face, the steam is very hot.

 Let jars sit in canner for 10 minutes and then place on counter to cool for 24 hours. 

After 24 hours check your seals by pressing your thumb in the center of the lid.  If it does not pop up then you have a good seal.

Remove rings from jars.

Wash jars, Dry jars, Label and Store in a cool, dark place.