Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Spinach, canned

Young spinach is washed, stemmed, blanched 5 minutes in salt water (10 g/l), cooled in cold water, squeezed dry, finely chopped, packed into jars, and sterilized 30 minutes at 100 °C. Chard is treated the same way.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 611 (falt i det fri)

Be the first to rate

About the dish

Spinach was one of the most rewarding vegetables to can. Erken also mentions that young chard leaves can be treated the same way.

How to make it

  1. 1

    Wash the spinach

    Use young leaves. Wash the spinach in cold water and change the water several times. Cut away the stems – kitchen scissors are handy for this.

  2. 2

    Blanch

    Bring the water to a boil with the salt and blanch the spinach for 5 minutes.

  3. 3

    Cool

    Take the spinach out, place it in cold water for 5 minutes, then pour it into a colander and press the water out with a wooden spoon.

  4. 4

    Chop and fill jars

    Chop the spinach very fine and pack it into clean jars.

  5. 5

    Sterilize

    Close the jars and sterilize them 30 minutes at 100 °C (210 °F). Young chard leaves are treated the same way.

Changes from the original

"1 plateful" is estimated at about 500 g fresh spinach. Units modernized; otherwise the method is unchanged.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 611) → 1949 (korrekturlest, s. 736)~50% av teksten endretfjernetlagt til
1 tallerkenfuld tallerkenfull spinat 1 l. vand 1. vann 10 gr. salt. Bruk unge blade. Vaskes i koldt vand, vann, og der byttes vand vann flere ganger; ta stilkene væk; vekk; en kjøkkensaks er grei til dette bruk. Forvel Forvell spinaten 5 minutter i saltvandsopløsningen; optages, lægges saltvannsopløsningen; optas, legges i koldt vand vann i 5 minutter, tages tas op paa på dørslag, vandet vannet klemmes av med en træske, treskje, hvorefter spinaten hakkes ganske fin, fyldes paa glas fylles på glass og steriliseres 30 minutter 1 time ved 100°. 100 °. Omsteriliseres ved 100° i 15 minutter. Unge blade av mangold behandles paa på samme maate måte som spinat. spinat, likeså nesleblade.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long should the spinach be sterilized?
The jars are sterilized for 30 minutes at 100 °C. Before that, the spinach is blanched 5 minutes in salt water and placed 5 minutes in cold water.
Which spinach should I use?
Use young leaves. Wash them in cold water and change the water several times, and remove the stems – kitchen scissors are practical for this.
How much salt should the salt water have?
10 grams of salt to 1 liter of water. It is used for blanching the spinach.
Can other vegetables be canned the same way?
Yes, young leaves of chard are treated the same way as spinach, according to Schønberg Erken's Stor kokebok (1914, p. 611).

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!