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
Experts have traced the existence of recipes back into the far past, in truth as far back into recorded history as early Egypt, and maybe even further. Interesting though that maybe, mostly, these ancient records were just simple hieroglyphic recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to historians are some ancient tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. During the time of the Roman Empire a man called Apicius created a few documents which described recipes prepared by his fellow Romans. In his scrolls, he tells us how the meals were split into hors d`oeuvre, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the cooks of Roman times used many different aromatic flavors, including many that are still in use today such as bay, rue and asafoetida. As our culinary historical trip moves on a few more years we have two interesting cookery books which appeared in the 1300s ; one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these are unconnected to the indian food that is served today, but instead descriptions of the types of food cooked for the upper classes of the period. In the fifteenth century, knights returning from the crusades brought us many new foods and herbs from middle-east cuisine, including spices such as rosemary and coriander. The introduction of these new herbs and spices prompted a torrent in publications on food, the majority of which are now in academic collections. Over the following few hundred years, the rich families of Wesstern Europe tried to serve the most extravagent meals, and because of this chefs and their recipe collections were much in demand. Even so, it wasn`t until the nineteenth century that fine cookery and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collating, trying out, and recording popular recipes of the day. By the arrival of the 20th century, cooking publications are increasing in popularity mostly as a result of higher levels of literacy, leisure time and having more money. |
We hope you enjoy this Canning Spinach & Other Greens recipe.
