Spinach and Other Greens — NCHFP
Tested NCHFP pressure-canning procedure for spinach and other tender greens.
Ingredients
Spinach and other greens
- 28 lb fresh spinach or other tender greens average amount for 7 quarts; use about 18 lb for 9 pints
- 1/2 tsp salt optional, per quart jar
- fresh boiling water enough to cover loosely packed greens while maintaining 1-inch headspace
Equipment
- 1 Pressure canner Dial- or weighted-gauge pressure canner appropriate for altitude.
- Canning jars Pints or quarts.
- Two-piece canning lids Prepare according to manufacturer directions.
Directions
- Wash small amounts of greens at a time. Drain and rinse repeatedly until water is clear and free of grit. Remove tough stems and midribs.
- Place 1 pound of greens at a time in a cheesecloth bag or blancher basket and steam 3 to 5 minutes, or until well wilted.
- Add 1/2 teaspoon salt to each quart jar if desired. Fill jars loosely with greens and add fresh boiling water, leaving 1-inch headspace. Adjust lids.
- Process pints 70 minutes or quarts 90 minutes in a pressure canner.
- Dial gauge: 11 psi at 0–2,000 ft, 12 psi at 2,001–4,000 ft, 13 psi at 4,001–6,000 ft, and 14 psi at 6,001–8,000 ft. Weighted gauge: 10 psi at 0–1,000 ft and 15 psi above 1,000 ft.
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Recipe Notes
Pressure canning is required. Use freshly harvested tender greens. Follow the tested loose-pack preparation, jar sizes, processing times, gauge type, and altitude pressure schedule.
Exact source: https://nchfp.uga.edu/how/can/canning-vegetables-and-vegetable-products/spinach-and-other-greens/