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
It is actually possible to track the history of recipes way back into the distant past, at least as far back as pharonic Egypt, and possibly even further. Interesting though that is, these, ancient cook books were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the oldest recipe discovered so far, according to historians are some tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. As we move into Roman times 25BC a man called Apicius assembled a collection of scripts detailing recipes cooked by wealthy roman citizens. In his works, he describes how the roman meals were separated into hors d`oeuvre, main meal and dessert, a style of dining still practiced today. Aspicius informs us how the cooks of Roman times used many different spices, including a few you will know like basil, fennel and asafoetida. Moving on, there are two recipe books which were published in the 1300s ; one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these have no connection with the indian food that is popular today, but instead descriptions of the types of meals on the menues of the upper classes of that period. Later, in the 15th century, the Crusaders brought back many foods and spices from Arab cuisine, including spices such as rosemary and coriander. The introduction of these new culinary ideas prompted an explosion in recipe publications, many of which are kept safe in academic collections. By the advent of the 1900s, recipe books are in great demand, as a result of higher levels of literacy, more spare time and having more money. The revolution that is television brought us TV cookery programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to search through thousands of recipes like those on this web site. |
We hope you enjoy this Canning Spinach & Other Greens recipe.
