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) * format
courtesy of