Making and Canning Spinach
Spinach is easy to can at home using this recipe and procedure. Always
select the freshest and youngest greens for canning.
Spinach

weights are always approximated..
 Pint

2 lbs.
 Quart

4 lbs.
Boiling Water
 as needed
 as needed
Lemon Juice or 5% Vinegar
 1 tablespoon
 2 tablespoons
Canning Salt
 1/4 teaspoon
 1/2 teaspoon
Pressure Canner Processing
 70 minutes
 90 minutes
  1. Calculate total ingredients desired using our conversion chart.
  2. Only use perfect greens for canning.
  3. Cut-out any hard stems.
  4. Wash the spinach in small batches ensuring all grit and sand are removed.
  5. Blanch in small batches for 4 minutes, using blanching basket and reserving cooking
    liquid for canning.
  6. Pour lemon juice or vinegar and salt into jars.
  7. Canning using hot pack method with 1” of headspace, and then adding boiling water,
    maintaining 1" headspace.
  8. Processing with a Pressure Canner 70 minutes for pints, or 90 minutes for quarts, at 11
    pounds, or 10 pounds for a weighted gauge.
  9. For elevations above 1,000 foot level see Altitude Time Adjustments.
  10. After processing, remove from boiling water and place the jars on a towel, separated
    by 1” to cool naturally.
  11. Labeling and Storing
CanningUSA.COM
A Simple Approach to Preserving Homemade Foods
Follow jar and cap manufacturer's recommendations and instructions and visit their websites
for updates on a regular basis.
Return to Main Table of Contents for other recipes and canning information
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
Google
Video 4:
Canning
Vegetables; Soup
and Ratatouille
Watch our free
videos to learn how
to use a pressure
canner.
Click here to find out
more about our  
Technical Guide, If I
Can, You Can!™ It will
provide you with simple,
step-by-step instructions
for home canning, and is
illustrated using
photographs.
Visit the
USA Canning Supply
Store!
or our new
UK Bookshop