Title: Canning spinach and other greens
 Categories: Vegetables, Canning
      Yield: 1 Recipe
 
 
  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