---------- Recipe via Meal-Master (tm) v8.02
  
       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
  
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