Canning vegetables: greens — spinach, etc., and wild from Putting Food By, Second Revised & Enlarged Edition: The No. 1 Book About All the Safe Ways to Preserve Food (page 137) by Janet Greene and Ruth Hertzberg and Beatrice Vaughan

  • spinach

  • EYB Comments

    Can substitute chard, turnip greens, beet tops, dandelions, milkweed, fiddle heads, or cowslips for spinach.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chard, turnip greens, beet tops, dandelions, milkweed, fiddle heads, or cowslips for spinach.

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