SPINACH AND OTHER GREENS

Updated September 12, 2025

Canned Greens

Yield: Approximately 4 pounds per quart

Ingredients

Freshly harvested greens (spinach, collards, kale, mustard, turnip greens, or similar)
½ teaspoon salt per quart (optional)
Boiling water (for covering)

Preparation

Select Greens: Use only fresh, tender, recently harvested greens. Discard wilted, discolored, diseased, or insect-damaged leaves.
Wash Thoroughly: Wash in small batches, rinsing repeatedly until water runs clear and free of grit. Drain well.
Trim: Cut out tough stems and midribs.
Blanch: Place about 1 pound of greens at a time into a blanching basket or cheesecloth bag. Steam 3–5 minutes, until well wilted.

Packing

Add ½ teaspoon salt per quart jar, if desired.
Loosely fill hot jars with wilted greens.
Add fresh boiling water, leaving 1-inch headspace.
Remove air bubbles and adjust liquid if necessary.

Finishing

Wipe rims, adjust lids, and process jars immediately in a pressure canner according to USDA-recommended times for greens.
Adjust for jar size and altitude.

⚠️ Important: Greens are low-acid vegetables and must be pressure canned for safety.

Style of Pack	Jar Size	Process Time	0-1,000 ft	Above 1,000 ft
Hot	Pints	70 min	10 lb	15 lb
Hot	Quarts	90 min	10 lb	15 lb

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