Canning spinach and other fresh greens will help you keep the beneficial flavor, color and taste of your veggies without the added preservatives.
Spinach and other greens can be one of the most abundant crops in a gardener’s arsenal. Canning spinach will keep these fresh greens in the kitchen even during the off months.
Photo By Fotolia/DLeonis
One of the greatest benefits of having a garden is the abundance of fresh greens that sprout almost daily. Home canning extends your harvest and preserves the greatest amount of nutrients and taste for months. Learning how to can spinach and other fresh greens is a simple activity you can do to help you build a pantry full of tasty vegetables. This excerpt from the United States Department of Agriculture’s Complete Guide to Home Canning, will teach you the hot pack process for spinach and other greens. Try this and our other canning resources to help you stock up after each harvest.
The following is an excerpt from the USDA Complete Guide to Home Canning covering how to can spinach and other greens.
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 the Image Gallery.
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