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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)

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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.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 611) → Modernised~80% of the text changedremovedadded
1 tallerkenfuld 500 g spinat (unge blad; originalens «1 tallerkenfuld»). 1 l. vand l vann. 10 gr. g salt. Bruk unge blade. Vaskes blad. Vask spinaten i koldt vand, kaldt vann og der byttes vand skift vann flere ganger; ta ganger. Klipp bort stilkene væk; – en kjøkkensaks er grei lettvint til dette bruk. Forvel dette.. Kok opp vannet med saltet og forvell spinaten 5 minutter i saltvandsopløsningen; optages, lægges 5 minutter.. Ta spinaten opp, legg den i koldt vand kaldt vann i 5 minutter, tages op paa dørslag, vandet klemmes av hell den så over i et dørslag og klem vannet ut med en træske, hvorefter tresleiv.. Hakk spinaten hakkes ganske fin, fyldes paa glas helt fin og steriliseres fyll den på rene glass.. Lukk glassene og steriliser dem 30 minutter ved 100°. 100 °C. Unge blade av mangold mangoldblad behandles paa på samme maate som spinat. måte.

Note on Modernised

«1 tallerkenfuld» er anslått til ca. 500 g fersk spinat. Enheter modernisert; ellers uendret framgangsmåte.

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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).

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