Can only freshly picked, tender spinach. Pick over and wash thoroughly. Cut out tough stems and midribs. Place about 2½ pounds of spinach in a cheesecloth bag and steam about 10 minutes or until well wilted.
In glass jars.—Pack hot spinach loosely to ½ inch of top. Add ¼ teaspoon salt to pints; ½ teaspoon to quarts. Cover with boiling water, leaving ½-inch space at top of jar. Adjust jar lids. Process in pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 70 minutes |
| Quart jars | 90 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack hot spinach loosely to ¼ inch of top. Add ¼ teaspoon salt to No. 2 cans; ½ teaspoon to No. 2½ cans. Fill to top with boiling water. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 65 minutes |
| No. 2½ cans | 75 minutes |
78351B
To raw pack squash, pack uniform pieces of squash tightly into jars.
