Like many other vegetables, spinach can be preserved for a long time by canning. Only a few basic ingredients are required for this and the effort is manageable.

Cooked spinach has a long shelf life

The necessary utensils

First you need jars with a glass lid and rubber ring or twist-off jars with an intact seal. Preserving in the preserving machine is very uncomplicated. If you do not have such a device, you can also wake up the spinach in the oven.

Before canning, jars and lids must be thoroughly rinsed and sterilized in boiling water for ten minutes.

ingredients

  • 1 kg of spinach
  • Salt and nutmeg to taste

cook spinach

  1. Wash the spinach carefully, cut off the hard stalks and spin dry the vegetables thoroughly.
  2. Put a few tablespoons of water in a saucepan and let the spinach wilt in it. Season with some nutmeg and salt.
  3. Crush with the blender. If you prefer coarser spinach, you can finely chop the cooled leaves.
  4. Put the vegetables in the prepared containers.

Preserving in the preserving machine

  1. Place the jars on the grid of the wake-up pot and pour in enough water so that the jars are at least two-thirds immersed in the liquid.
  2. Cook at 98 degrees for 90 to 110 minutes. The exact time depends on which preserving machine you are using.
  3. Remove with tongs and let cool.
  4. Check that a vacuum has formed in all jars.
  5. Label, store in a cool, dark place.

Cooking in the oven

  1. Place the jars in the drip pan and pour in an inch or two of water.
  2. Put in the tube and set the oven to 180 degrees top and bottom heat.
  3. As soon as the water in the drip pan begins to boil and small bubbles rise in the jars, switch off and leave the preserving food in the oven for another 40 minutes.
  4. Remove and when cool, check if a vacuum has formed.
  5. Label, store in a cool, dark place.

tips

Spinach also freezes very well. To do this, blanch the leaves briefly, spin them dry and freeze the vegetables in freezer containers.

Category:

Vegetable garden