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
[Illustration: 78351B
To raw pack squash, pack uniform pieces of squash tightly into
jars.]
[Illustration: 78352B
Cover squash with boiling water just before closing jars and putting
in pressure canner.]