Recipe: Spinach and Other Greens (canning recipe)

Canning greens takes 90 minutes, quarts, in a pressure canner. Your beets would be overcooked to add them together.

SPINACH AND OTHER GREENS

QUANTITY: An average of 28 is needed per canner load
of 7 quarts; an average of 18 pounds is needed per canner
load of 9 pints. A bushel weighs 18 pounds and yields 3
to 9 quarts--an average of 4 pounds per quart.

QUALITY: Can only freshly harvested greens. Discard
any wilted, discolored, diseased or insect-damaged leaves.
Leaves should be tender and attractive in color.

PROCEDURE: Wash only small amounts of greens at one
time. Drain water and continue rinsing until water is clear
and free of grit. Cut out tough stems and midribs. Place 1
pound of greens at a time in cheesecloth bag or blancher
basket and steam 3 to 5 minutes or until well wilted. Add
1/2 teaspoon of salt to each quart jar, if desired. Fill
hot jars loosely with greens and add fresh boiling water,
leaving 1-inch headspace. Adjust lids and process.

RECOMMENDED PROCESS TIMES FOR SPINACH AND OTHER
GREENS IN A DIAL-GAUGE PRESSURE CANNER
11lb. pressure, weighted gauge, use 10 lb.
pints 70 minutes
quarts 90 minutes