1 no ingredients
Directions
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
Servings: 1 recipe
Canning Spinach & Other Greens Recipe brought to you by Recipe Ideas
Categories: Canning; Spinach; Vegetable
The History of Recipes
Academics have traced the existence of recipes way back into history, certainly as far back as early Egypt, and maybe further still. Interesting though that is, in the main part, these early records were just very simple pictorial recipes for meal preparation.
As our culinary historical trip moves to more modern times there were two interesting books which appeared in the 14th Century : a cookery book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the indian curry that is familiar to us all today, but instead accounts of the types of meals cooked for the upper classes of those days. By the arrival of the twentieth century, cookery publications are in high demand, mostly as a result of more people being able to read, people having more spare time and having more money to spend. |
We hope you enjoy this Canning Spinach & Other Greens recipe.
