• Prep Time:
  • Cooking Time:
  • Serves: 1 Recipe

Canning Spinach and Other Greens

  • Recipe Submitted by on

Category: Canning, Vegetables

 Ingredients List

  • 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
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

 Directions



Recipe via Meal-Master (tm) v8.05

Title: Canning Succotash
Categories: Vegetables, Canning
Yield: 7 Quarts

1 lb Unhusked sweet corn; OR...
3 qt -Cut whole kernels
14 lb Green podded lima beans
(mature), OR...
4 qt -Shelled limas
2 qt Crushed or whole tomatoes
(optional)

Yield: 7 quarts

Procedure: Wash and prepare fresh produce as described for vegetables in
sections on lima beans and corn.

Hot packCombine all prepared vegetables in a large kettle with enough
water to cover the pieces. Add 1 teaspoon salt to each quart jar, if
desired. Boil gently 5 minutes and fill jars with pieces and cooking
liquid, leaving 1-inch headspace.

Raw packFill jars with equal parts of all prepared vegetables, leaving
1-inch headspace. Do not shake or press down pieces. Add 1 teaspoon salt to
each quart jar, if desired. 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 Succotash in a dial-gauge pressure
canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 60
minutes for Pints, 85 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 Succotash in a weighted-gauge
pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 60
minutes for Pints, 85 minutes for Quarts. Canner Pressure (PSI) at
Altitudes of 0 - 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.



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