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
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A Simple Approach to Preserving Homemade Foods
Follow jar and cap manufacturer's recommendations and instructions and visit their websites
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© 2004 David G. Blackburn
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