Canned spinach
Description
Spinach is easy to grow at a dacha plot; it is undemanding and yields a large harvest. Spinach contains vitamins A, C, and K, potassium, magnesium, and beneficial trace elements. It is one of the most nutritious foods, recommended for frequent consumption. Spinach is also an excellent aid in preventing cardiovascular disease. Include it in your diet! Here is how to preserve spinach at home: 1. Sort through the spinach leaves, discard wilted and yellow leaves, and trim thick stems. Rinse under running water. 2. Then pour boiling water over it and cook for 2–3 minutes. 3. Drain the cooked spinach in a colander. If you like, you can run the spinach through a meat grinder or rub it through a sieve. I prefer to leave whole leaves. 4. Add salt to the spinach, mix gently, and pack into sterilized jars. 5. Cover the jars with lids (but do not seal) and process for sterilization. Sterilize for 15–20 minutes, then seal with steamed lids and wrap in a blanket until cool. Store canned spinach in a dark, cool place. Jars keep for up to a year when stored in a cool place.